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Chablis 1er Cru Vaucoupin by Domaine Grossot 2017

Chablis 1er Cru Vaucoupin

by Domaine Grossot 2017

Producer : Domaine Grossot

Region : Chablis (France), France (France)

Bottle Per Case : 12 x 750 ml

Food Pairing : Cured Meat, Foie gras, Rich Fish, Scallop, Veal roasted, White Meat

Tasting Notes

"A ripe and ultra-fresh mix of white flowers, pear and apple aromas is sprinkled with oyster shell and iodine wisps. There is excellent volume to the generously proportioned medium weight flavors that exude a subtle minerality on the sappy and very dry finish. This punchy yet delicate effort is really quite lovely."

91 points / Outstanding - Burghound.com, Oct 2019


Bottles Per Case 12 Pack
Point Score 92
Bottle Size 750 ml
Producer Domaine Grossot
Region Chablis (France), France (France)
Alcohol 13% alc./vol.
Style Rich and toasty whites
Vintage 2017
Farming Method Sustainable
Grapes 100% Chardonnay
Food Pairing Cured Meat, Foie gras, Rich Fish, Scallop, Veal roasted, White Meat
Descriptors Floral, Fruity, Mineral
Wine Type White
Wood Presence Oaked
Body Medium
Price of Case $635.40

The Producer

Domaine Grossot

Located on slopes between Chablis and Tonnerre, where the village of Fleys overlooks the 1er Crus ‘Vaucoupin’, ‘Mont de Milieu’ and ‘Les Fourneaux’, Corinne Perchaud & Jean-Pierre Grossot, and their daughter Eve, produce wines with beautiful texture & great minerality reflecting the famous Kimmeridgean soils of the region. Released a year or 2 behind many other growers, these are a classic style of Chablis, and the 1er Cru especially benefit from from a little extra time in bottle.

The 18 hectares of vineyards owned by the Grossot family since the 1920’s are major references of the Chablis region. 13 hectares are AOC Chablis, and 5 hectares are Chablis 1er Cru.

A transition to sustainable, then organic growing methods has been taking place for 20 years. Anticipating certification in 2016, the disastrous vintage conditions in the region necessitated a delay. As of the 2019 vintage, the wines are now certified organic. It is a modern cellar, with a sorting table, pneumatic presses. gravity feed, and stainless fermenting tanks. Maturation takes between 9 and 18 months to produce wines with a perfect balance. Oak barrels are judiciously used (30% maximum), to enhance the fruit underlined by the saltiness of the fossilised oysters that make the region famous.


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