Domaine Laroche Chablis Saint MartinDomaine Laroche Chablis Saint Martin is pale gold in colour.The Domaine Laroche Chablis Saint Martin has an intense freshness typical of the area. In combination with ripe white fruit and white blossom aromas.Domaine Lar
Domaine Laroche Chablis Saint Martin is pale gold in colour.
The Domaine Laroche Chablis Saint Martin has an intense freshness typical of the area. In combination with ripe white fruit and white blossom aromas.
Domaine Laroche Chablis Saint Martin on the palate, its minerality gives a lingering finish and distinct character.
Domaine Laroche epitomises Chablis. The quality of their wines is impeccable. With all wines carrying the Chablis hallmark of crystalline purity and steely minerality.
Laroche were the first Burgundian producer to move to screwcaps in 2002. Now all their wines, from Petit Chablis through to Grand Cru, are under stelvin closure.
The domaine has been built up over the past 160 years. However it has a dynamism that is unusual in such a venerable producer.
The approach to production is meticulous, especially under the stewardship of vineyard manager Yannick Cadiou and newly appointed winemaker Grgory Viennois. In addition, many of their vineyards are being converted to organic viticulture.
Domaine Laroches ownership of vineyards is remarkable, and sets them apart from their main competitors. Chablis is a fragmented region, but Domaine Laroche owns 100 hectares of vines, including an impressive 30 hectares of Premier Crus and six hectares of Grand Crus.
Furthermore Domaine Laroche owns 63 hectares of Chablis vineyard on the famous Kimmeridgian soil that gives the wines such precision.
Each plot, of which there are 30 in total, has a different exposure, soil depth and vine age which contributes complexity to the wine. This especially means that every parcel ripens at a different time.
Gregory Viennois refers to Chardonnays “two-day window” of maturity. Since, if they don’t pick the grapes in this time, the precious Chablis aromas might leave the skin of the grapes.
They press grapes at low temperatures for 12 hours in wide tanks, to aid sedimentation and minimise the need for sulphur dioxide.
The fermentation lasted 21 days at 17C, followed by full malolactic fermentation. They used bentonite to fine the wine before eight months ageing on the fine lees. In conclusion, filtration was light in order to preserve the natural body plus character of the wine.
Domaine Laroche Chablis Saint Martin – Hay Wines
larochewines.com
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