Domaine Laroche : Chablis Grand cru "Les Blanchots" 2011

Characteristics and tasting tips for the Chablis Grand Cru "Les Blanchots" 2011 from Domaine Laroche

Tasting

Color

The color shows a pale golden yellow hue, with a medium depth typical of cool-climate Chardonnays.

Nose

The nose reveals fresh, delicate aromas of white fruits, notably ripe apple, alongside marly mineral notes and aromatic herbs. Citrus nuances mingle with subtle spicy touches brought by barrel aging, while a floral dimension of white flowers completes the bouquet.

Palate

On the palate, the wine displays a powerful, substantial structure while retaining a fine vibrancy. The body is generous, driven by bright acidity and integrated citrus flavors, notably lemon and apple. The chalky minerality typical of the terroir comes through fully, accompanied by subtle saline notes. A hint of caramel points to the wine’s early evolution. The finish is long and precise, marked by freshness and crystalline purity.

Food and wine pairings

This Chablis Grand Cru "Les Blanchots" 2011 is an ideal match for white meats in sauce, particularly veal, as well as truffle-based dishes. It pairs beautifully with delicate white fish, seafood, and aged hard cheeses. Lovers of refined cuisine will also enjoy it with a poultry fricassee with morels, a sophisticated vegetable risotto, sushi, or even a smoked salmon and goat cheese sandwich.

Serving and cellaring

This Chablis Grand Cru "Les Blanchots" 2011 is best enjoyed at a temperature between 11 and 13°C. The wine can be appreciated now for its freshness and white-fruit aromas. After five years of cellaring, it develops notes of acacia honey and sweet spices while maintaining its vibrancy. This wine has excellent aging potential and can be kept until around 2028, or even longer under optimal storage conditions.

A Chablis Grand Cru true to the crystalline minerality of its appellation

The estate

Founded in 1850 by Jean-Victor Laroche, Domaine Laroche is now one of Chablis’ most significant producers, with around ninety hectares of vines. Since 2010, the estate has belonged to the Advini group and has been led by Jean-Baptiste Mouton since 2023, with Romain Chevrolat as winemaker. The estate stands out for its innovative approach, having been the first Burgundian producer to adopt screw caps in 2001. Based in the historic Obédiencerie, a 9th-century monastery, Domaine Laroche perpetuates the winemaking heritage of the monks of Chablis while applying organic and biodynamic viticulture methods on its grand cru plots.

The vineyard

The Chablis Grand Cru "Les Blanchots" comes from an exceptional terroir on particularly steep slopes with a southeast exposure. The climat Les Blanchots takes its name from the characteristic white clay that covers this hillside. The soils consist of a layer of white clay resting on a Kimmeridgian limestone subsoil rich in ammonite fossils dating back to the Jurassic era. This unique geological composition, combined with the exposure and the presence of clay, allows for slow, gradual ripening of the grapes without aromatic degradation. Domaine Laroche owns 4.56 hectares in this grand cru, representing about one third of the climat’s total surface area. The estate applies the "one man, one parcel" concept, ensuring personalized monitoring of each terroir from the beginning to the end of the growing cycle.

The vintage

The 2011 vintage in Chablis was marked by a warm, exceptionally dry spring that encouraged early budbreak and strong vegetative growth. Summer then brought more variable temperatures and some moderate rainfall, slowing the initial momentum. Despite these contrasting conditions, the dry month of August benefited quality by limiting pressure from downy mildew and rot. Harvest began in early September, with some producers waiting an additional week to optimize ripeness. The grapes reached good flavor ripeness with moderate sugar levels, preserving a welcome freshness. The berries’ thick skins gave the wines density and structure. This classic vintage, although a step behind the excellent 2010 and 2012, produced balanced wines with fine acidity.

Vinification and aging

The vinification of the Chablis Grand Cru "Les Blanchots" 2011 follows a minimal-intervention philosophy aimed at preserving the pure expression of the terroir. The wine is partially fermented in French oak barrels, accounting for about 25% of the production, with the remainder aged in stainless steel tanks. This approach builds complexity and texture while avoiding an overly pronounced oaky influence. Aging continues on fine lees, a technique that strengthens the wine’s structure, improves its resistance to oxidation, and supports its aging potential. After this initial aging phase, the wine undergoes an additional period in stainless steel tanks before bottling, allowing all components to integrate harmoniously.

Grape variety

This white wine from Burgundy is 100% Chardonnay