Chablis

by Domaine Grossot 2018

$43.95 ($527.40 /case)

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Chablis by Domaine Grossot 2018

Chablis

by Domaine Grossot 2018

$43.95 ($527.40 /case)

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Chablis by Domaine Grossot 2018

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Producer : Domaine Grossot

Region : Chablis (France), France (France)

Food Pairing : Ham, Rich Fish, White Meat

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Tasting Notes

All the skill of Jean Pierre Grossot is clearly demonstrated in this brilliant Chablis. Mouth-watering minerality and wonderfully pure appley fruit, this electrifies the palate and has considerable richness for Chablis - a stunner!

"The 2018 Chablis Village has a classic Chablis nose of cold flint and petrichor aromas. The palate is well balanced with a tense steely opening (atypical of this vintage) and a taut, green-apple-driven finish of fine precision. Well worth seeking out."

90 points - Neal Martin, Vinous Media, Sept 2020

Specs

More Information
Price of Case	$527.40
Point Score	90
Bottle Size	750 ml
Producer	Domaine Grossot
Region	Chablis (France), France (France)
Alcohol	13% alc./vol.
Style	Smooth and silky whites
Vintage	2018
Farming Method	Sustainable
Food Pairing	Ham, Rich Fish, White Meat
Descriptors	Floral, Fruity, Mineral
Wine Type	White
Wood Presence	Unoaked
Body	Medium
Grapes	100% Chardonnay

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.