Domaine Laroche
Chablis 1er Cru Les Montmains 2023
| Denomination | AOC Chablis Premier Cru |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Burgundy (France) |
| Grape varieties | 100% Chardonnay |
| Aging | Ageing for 8–9 months on fine lees in stainless steel and oak barrels, with occasional bâtonnage. |
- Name and vintage: Chablis Premier Cru Les Montmains AOC 2023, 0.75 l, 12.5% vol
- Grape variety and style: 100% Chardonnay, still dry white wine from Burgundy with a mineral character
- Aroma: fruity and floral notes of mandarin and green apple, hints of vanilla, pronounced freshness
- Palate: elegant taste, full structure, lively acidity, notes of lemon and light spices
- Serving: vegan wine ideal with oysters and fish. Serve at 10–12 °C
Description
What kind of wine it is
The Chablis Premier Cru Les Montmains from Domaine Laroche embodies the soul of Burgundy. A true expression of Chardonnay, it stands out for its crisp profile and lively acidity, supported by great depth. The bouquet reveals notes of mandarin, green apple and delicate vanilla, enhanced by a distinct mineral character. On the palate, it is harmonious and structured, with a finish marked by hints of lemon zest and light spices. This vibrant character pairs beautifully with oysters and shellfish, stylishly enhancing the flavours of the sea.
Where it comes from
This wine is produced in Chablis, within the Les Montmains climat in Burgundy. The south-facing vineyard lies on the renowned Kimmeridgian marl, a unique soil composed of clay, limestone and fossilised oyster shells. This geological composition gives the wine a very fine texture and a profound mineral identity. The area's winemaking tradition has ancient roots and defines a rigorous style where precision and natural freshness stand out, offering a crystalline representation of the landscape in the glass.
How it is produced
Production begins with manual harvesting and whole bunch pressing. After settling, the must ferments in both stainless steel tanks and oak barrels, where it undergoes full malolactic fermentation. Ageing takes place on fine lees, with targeted bâtonnage to provide structure without affecting the aromatic profile. Thanks to minimal filtration and the use of only vegan practices, the result is a clear and defined wine, capable of preserving the wine's complex mineral tension intact.
History and Curiosities
Founded in 1850, the renowned Domaine Laroche combines artisanal expertise and innovation within the prestigious Chablis Premier Cru appellation. The historical roots of this distinguished region date back to the 9th century: a profound heritage that is beautifully expressed in the glass. The 2023 vintage originates from the renowned Les Montmains vineyard, a prized south-facing plot where the unmistakable Kimmeridgian marl, rich in clay, limestone, and oyster fossils, imparts a sublime mineral identity. This excellence has been celebrated with 92 points awarded by Tim Atkin and James Suckling.
Awards
-
2023
92/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
05 - 10 years
Among other things, the Obediencerie holds in its cellars a crypt that has housed the relics of Saint Martin from 877 to '87, a saint who later became the patron saint of Chablis.
Since 1850 the Laroche family has continuously produced great quality wines; but the epochal turn took shape with the sixth generation in the figure of Michel Laroche in 1967. Suffice it to say that Michel passed the hectares of the property from 6 to 130, moreover with a large part located on the hill of the grand crus and the premier crus of Chablis.
The production philosophy has remained that of always looking for excellence both in the vineyard and in the cellar, it is no coincidence that Domaine Laroche was the first in Burgundy to bear the ISO 9002 certification mark.
The Chablis region is the northernmost area of the Burgundy vineyards, much closer to Champagne than to the Cote d'Or.
Winters are harder, the springs are more rigid and late with frosts that can affect the harvest until the month of May. Typical is the presence of the antiaircraft siren ready to ring at any time to warn the winemakers of a temperature below zero and therefore to allow them or to light the special stoves placed in the vineyards or to operate water sprayers that create a film of ice on the they isolate it from the surrounding cold.
On the other hand, the summers are dry and warm, thus allowing a good ripening of the grapes. The unique combination of soil, climate, and Chardonnay generates the typicality of Chablis wines. Read more
| Name | Domaine Laroche Chablis 1er Cru Les Montmains 2023 |
|---|---|
| Type | White green still |
| Denomination | Chablis AOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Chardonnay |
| Country | France |
| Region | Burgundy |
| Vendor | Domaine Laroche |
| Story | History and Curiosities Founded in 1850, the renowned Domaine Laroche combines artisanal expertise and innovation within the prestigious Chablis Premier Cru appellation. The historical roots of this distinguished region date back to the 9th century: a profound heritage that is beautifully expressed in the glass. The 2023 vintage originates from the renowned Les Montmains vineyard, a prized south-facing plot where the unmistakable Kimmeridgian marl, rich in clay, limestone, and oyster fossils, imparts a sublime mineral identity. This excellence has been celebrated with 92 points awarded by Tim Atkin and James Suckling. |
| Origin | Chablis (France) |
| Soil composition | Mixture of clay, limestone and fossilised oyster shells (Kimmeridgian marl) |
| Fermentation temperature | 17–20 °C |
| Fermentation | 2–3 weeks |
| Production technique | Manual harvest; whole cluster pneumatic pressing; natural settling of the must; fermentation in stainless steel tanks and oak barrels with selected yeasts; complete malolactic fermentation; ageing on fine lees with occasional bâtonnage and minimal filtration. |
| Wine making | Manual harvest; whole bunch pneumatic pressing. The must rests for 12–14 hours at 12–15 °C for natural settling. Fermentation lasts 2–3 weeks at 17–20 °C (77–85% in stainless steel tanks and 15–23% in oak barrels), with selected yeasts. Malolactic fermentation completed. Aged for 8–9 months on fine lees in steel and oak with occasional bâtonnage and minimal filtration. |
| Aging | Ageing for 8–9 months on fine lees in stainless steel and oak barrels, with occasional bâtonnage. |
| Allergens | Contains sulphites |