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Producer: Domaine Grand RocheGrape Varieties: 100% ChardonnayOptimum Drinking: Within 5 yearsWine Style: A slightly richer style of ChablisAlcohol by Volume: 12.5%Closure: Natural CorkCountry: France
Fresh, bright aromas of citrus fruit and floral notes are elegantly enveloped in subtle, smoky mineral notes. Crisp on the palate, with refreshing, vibrant fruit and a dry, mouthwatering finish.
Saint Bris le Vineux is a small village in the north-west of Burgundy located 16 km from Chablis and eight kilometres from Auxerre. It is the most important municipality in the Auxerre wine region, but also one of the most historic as there are traces of wine production here, dating back to the 12th century. Although Chardonnay is renowned as the main white grape variety grown in Burgundy, uniquely St Bris is the only village in Burgundy where elegant and floral Sauvignon Blanc wines are produced. It is here, in Saint Bris Le Vineux, that in 1987 owner and winemaker Erick Lavallée established Domaine Grand Roche. The property comprises 22 hectares of vineyard spread between Chablis and Auxerre and produces a small quantity of Saint Bris as well as clean and fresh Chablis, blended from different parcels on the private estate for complexity and balance.
2017 saw a return to a warmer year after the difficult 2016 vintage when the vines were damaged by hail and frost. As a result the yields were lower than usual in 2017, but the climatic conditions ensured the vineyard stayed disease free and produced ripe, healthy fruit with wonderful aromatic qualities.
Chablis is internationally renowned for the combination of the Chardonnay grape and the Kimmeridgian soils in which they are cultivated. These estate vineyards are no exception, the limestone soils help to impart the notorious mineral characteristics to the final wine. The vineyard is managed according to sustainable growing practices, which are observed and supported at each stage of the vine's growth. These techniques limit the risk of pollution and allow for the preservation of the soil and terroir.
The grapes were destemmed and gently pressed in a pneumatic press, which delicately extracted the juice without the herbaceous aromas of the stalks. After settling, the fermentation started spontaneously with indigenous yeasts. Fermentation took place in stainless steel tanks at controlled temperatures of 16 to 18°C. These techniques guarantee the typical expression of the terroir and natural aromas of the Chardonnay variety. Following racking, the wine was rested on its fine lees for a minimum of six months prior to being bottled.
Served chilled as a stylish apéritif or as the perfect accompaniment to steamed mussels, sautéed wild mushrooms, or fresh goat's cheese.
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