Jean-Paul & Benoit Droin
Chablis Grand Cru Les Clos Hommage a Louis 2024
| Denomination | AOC Chablis Grand Cru |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Burgundy (France) |
| Grape varieties | 100% Chardonnay |
| Aging | Systematic malolactic fermentation followed by blending after 8-10 months; clarification if necessary, light filtration and bottling. |
- Name and vintage: Chablis Grand Cru Les Clos "Hommage a Louis" 2024
- Grape variety and style: Chardonnay, still white wine from Burgundy (Chablis)
- Aromatic profile: ripe peach, oyster shell and light smoky nuances
- Vinification: pneumatic pressing, indigenous yeasts, ageing in steel and barrel, malolactic fermentation completed
- Pairings: fine fish such as monkfish and turbot, sushi and spicy dishes
Description
What kind of wine it is
Jean-Paul & Benoit Droin Chablis Grand Cru Les Clos Hommage a Louis is a still white wine from Burgundy that best expresses the characteristics of Chardonnay. On the nose, it reveals notes of ripe fruit such as peach, hints of oyster shell and smokiness. On the palate, it displays a straight and powerful structure, with remarkable volume and intensity. The mineral balance and a fine reductive component bring to the fore marine flavours, lemon and flint. This wine shows great longevity, making it ideal for noble fish such as monkfish and turbot, and pairing well with sushi and spicy dishes.
Where it comes from
Born in the Chablis Grand Cru area, this wine comes from forty-year-old vines with west and south-west exposure. The Kimmeridgian soils vary according to altitude: gravelly and calcareous at the top, deep and clayey further down, with a distinctive band of blue clay halfway down the slope. This soil stratification gives the wine gustatory tension and a saline imprint.
How it is produced
The production process begins with pneumatic pressing, followed by natural enzymatic settling lasting between twelve and twenty-four hours at a controlled temperature. The fermentation with indigenous yeasts takes place partly in stainless steel vats and partly in barrels, encouraging the integration of aromas. Systematic malolactic fermentation is carried out before creating the blend after eight or ten months. Vinification concludes with possible clarification, a light filtration and subsequent bottling, outlining a rigorous method designed to best preserve the energy and mineral character of the terroir.
History and Curiosities
The “Hommage à Louis” celebrates the historic legacy of Jean-Paul & Benoît Droin in Burgundy. This prestigious Chablis Grand Cru Les Clos originates from forty-year-old vines facing south-west, rooted in complex Kimmeridgian soils rich in limestone and blue clay. The 2024 vintage, awarded 95 points by Vinous, is vinified with indigenous yeasts in steel and barrel. Embellished with the ancient family crest, this label embodies an exceptional mineral balance and a formidable ageing potential.
Awards
-
2024
95/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
05 - 10 years
The domaine has several vineyards within the territories of the denominations of Petit Chablis, Chablis and the renowned Premier Cru and Grand Cru, all characterized by soils particularly rich in limestone and marl, which give the wine a marked minerality.
It all starts with the work between the rows, carried out with the utmost respect for the balance of environment, nature, ecosystem and biodiversity. Following scrupulously precise agronomic rules, we arrive at harvesting, harvest after harvest, genuine and healthy grapes, rich and concentrated in every little organoleptic nuance. In order to favour the speed of transport and the perfect integrity of the bunches, the winery is located on the lower part of the most important vineyard of the company, where it has specially prepared a modern reception of the grapes, followed by an equally technological and careful vinification.
After arriving in the cellar, the bunches are then pneumatically pressed to allow a gradual and continuous release of the precious juice, which is then fermented at a controlled temperature. The ageing process is followed by resting in stainless steel tanks for the Chablis and Petit Chablis, while the Premier Cru and Grand Cru are left to mature in wooden barrels located in the cellars of the Domaine. The entire process ends after about ten months of aging, after which the wines are filtered, bottled and marketed. In this way, labels of the highest level come to life: unsurpassed wines on the French stage in the Chablis region. Read more
| Name | Jean Paul & Benoit Droin Chablis Grand Cru Les Clos Hommage a Louis 2024 |
|---|---|
| Type | White green still |
| Denomination | Chablis AOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Chardonnay |
| Country | France |
| Region | Burgundy |
| Vendor | Jean-Paul & Benoit Droin |
| Story | History and Curiosities The "Hommage à Louis" celebrates the historic legacy of Jean-Paul & Benoît Droin in Burgundy. This prestigious Chablis Grand Cru Les Clos originates from forty-year-old vines facing south-west, rooted in complex Kimmeridgian soils rich in limestone and blue clay. The 2024 vintage, awarded 95 points by Vinous, is vinified with indigenous yeasts in steel and barrel. Embellished with the ancient family crest, this label embodies an exceptional mineral balance and a formidable ageing potential. |
| Origin | Burgundy (Chablis, France) |
| Soil composition | The soils are more gravelly and calcareous, while lower down they are deep and more clayey. |
| Production technique | Pneumatic pressing; fermentation with indigenous yeasts (partly in stainless steel vats and partly in barrels); systematic malolactic fermentation; light filtration and bottling |
| Wine making | Pneumatic pressing. Natural enzymatic decantation for 12-24 hours at around 15°C, followed by fermentation with indigenous yeasts, partly in stainless steel vats and partly in barrels. Systematic malolactic fermentation, then blending after 8 0 months. Clarification if necessary, light filtration and bottling. |
| Aging | Systematic malolactic fermentation followed by blending after 8 0 months; clarification if necessary, light filtration and bottling. |
| Allergens | Contains sulphites |