Country: France Region: Burgundy Vintage: 2016
Category: White Wine Color: White Size: Half Bottle
Producer: Domaine Corinne Perchaud
"Corinne Perchaud is married to fellow Chablis producer Jean-Pierre Grossot. The domaine was established by Jean-Pierre’s grandfather in the 1920s, and in 1980 they bottled their first Chablis. Today, their youngest daughter, Eve, works with them, in keeping with the family tradition. Corinne Perchaud’s wines are elegant, intense and nervy with superb definition and ageing capacity. The 18-hectare domaine is situated in the commune of Fleys, of which 13.35 hectares are devoted to Chablis alongside tiny but well-sited holdings of the Premier Crus ‘Vaucoupin’ (1.45 hectares) and ‘Fourchaume’ (0.75 hectares). On average, the vines are 25 years old, although Corinne’s steeply-sloping ‘Vaucoupin’ vines were planted back in 1962. The vineyards are farmed using organic methods, with no chemical fertilisers or pesticides.
The Premier Cru ‘Les Fourchaumes’ is sourced from a steep, west facing vineyard with predominantly clay and limestone soil. The vines here were planted in 1988 and 1996 and are double Guyot trained. The must is fermented in stainless steel to preserve the purity of the fruit and then spends a considerable time on its lees before being bottled 13 months after harvest, giving richness and fullness on the palate. Situated in the village of Chichée, the Premier Cru ‘Vaucoupin’ vineyard is also planted on Kimmeridgian soils and the vines here average 40 years old. The wine is bottled 15 months after the harvest."
Winemaker: Corinne Perchaud
The Perchaud Chablis vines are mainly located in the village of Fleys. The steep, north to northwest facing vineyards have a surface area of 18 hectares and the soil is the typical Kimmeridgian soil of Chablis: chalky clay with some marl. The double Guyot trained vines are 25 years old on average. Corinne and Jean-Pierre avoid using chemical pesticides, choosing sustainable methods which are better for the environment and working the soils throughout the year to avoid chemical fertilisers too. Since 2012 the estate has been in conversion to organic certification.
The grapes were pressed immediately with a Bucher pneumatic press and no skin contact. The must was fermented between 19-23ºC in temperature controlled stainless steel followed by six months on the lees, during which malolactic fermentation took place. The vinification and maturation of the wine took place in tank, taking around 15 months in total. After gentle filtration the wine was bottled.
Food Suggestion: Serve with lightly-sauced or roasted poultry or even mild pan-Asian dishes such as Pad Thai.
Closure: Natural Cork ABV: 12.5% Classification: AOC