Domaine Laroche : Chablis 1er cru "Les Fourchaumes Vieilles Vignes" 2011

Characteristics and tasting advice for the Chablis 1er cru "Les Fourchaumes Vieilles Vignes" 2011 from Domaine Laroche

Tasting

Appearance

The color shows a pale golden yellow hue, bright and luminous.

Nose

The nose reveals aromas of white flowers and white-fleshed fruit, accompanied by mineral notes characteristic of the Kimmeridgian terroir. Hints of citrus and stone fruits add complexity to the whole.

Palate

On the palate, this Chablis 1er cru "Les Fourchaumes Vieilles Vignes" 2011 stands out for its elegance and finesse. The structure is lively and racy, driven by a clean acidity that brings precision. The minerality expresses itself with intensity, evoking wet stone and flint. Aromas of white flowers, orchard fruits and citrus mingle harmoniously with the structural elements. The finish lingers with persistence, leaving a pronounced mineral impression.

Food and wine pairings

This wine pairs perfectly with fresh oysters, a classic and emblematic match for a Chablis. It also shines alongside seafood such as lobster, scallops and crab. Delicate fish such as sole, turbot or monkfish, prepared meunière-style or with light cream sauces, make excellent pairings. This Chablis premier cru also goes very well with sushi and sashimi, vegetable risottos or fresh salads. It can also be enjoyed as an aperitif.

Serving and cellaring

This Chablis 1er cru "Les Fourchaumes Vieilles Vignes" 2011 is best enjoyed at a temperature between 10 and 12°C.

A Chablis premier cru true to its signature minerality

The estate

Domaine Laroche was founded in 1850 when Jean-Victor Laroche acquired his first hectare of vines in Maligny, near Chablis. Under the leadership of Michel Laroche from 1967, the estate expanded considerably to reach more than one hundred hectares. In 2010, the property was sold to the Jeanjean family, thus creating the Advini group. Today, the estate spans around ninety hectares across grands crus, premiers crus and village appellations. Grégory Viennois has held the position of technical director since 2011. The estate stands out for its commitment to sustainable and organic viticulture, as well as its desire to faithfully express the Chablis terroir. Michel Laroche also founded the Union des Grands Crus de Chablis in 2000, contributing to the raising of the appellation’s quality standards.

The vineyard

This Chablis premier cru comes from the Climat Fourchaume, located on the right bank of the Serein River. Spanning around 130 hectares, Fourchaume is one of the largest premier cru climats in the appellation. The vineyard benefits from a west and southwest exposure that encourages relatively early ripening. The soils are made up of Kimmeridgian limestone rich in oyster fossils, covered with brown clay. Domaine Laroche owns around 2.5 hectares in this climat. The vines for this Vieilles Vignes cuvée were around 70 years old in the 2011 vintage. They enjoy a southwest exposure on slopes well protected from northerly winds. The Kimmeridgian limestone subsoil is covered with dry, generally shallow soils, promoting grape concentration.

The vintage

The year 2011 had a distinctive character in Chablis, with early harvesting but later ripening characteristics. September was marked by significant rainfall, notably on September 23 and 24, creating wet conditions during harvest. Domaine Laroche began picking on September 12, with the grapes initially showing a herbaceous character that required patience to reach optimal physiological ripeness. The harvest extended through September 23, allowing for precise selection of parcels at ideal maturity. Despite the climatic challenges, acidity levels remained satisfactory with balanced pH. Yields varied depending on the parcels, often below average, favoring concentration. The 2011 vintage ultimately produced elegant wines with fine acidity and intense minerality.

Winemaking and aging

For this Chablis 1er cru "Les Fourchaumes Vieilles Vignes" 2011, around 70% of fermentation takes place in temperature-controlled stainless-steel tanks. After fermentation, malolactic fermentation is carried out in full. The wine is then aged on fine lees for nine months, split between stainless-steel tanks and oak barrels. It is then transferred to tanks for a further six months of aging on fine lees, for a total of around fifteen months. This approach preserves the natural expression of the fruit and the terroir’s characteristic minerality. The grapes are harvested by hand and carefully sorted. Pressing is carried out at low pressure to avoid extracting bitter compounds. Fermentations are conducted with indigenous yeasts naturally present on the grapes.

Grape variety

This white wine from Bourgogne is 100% chardonnay