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Producer: Domaine GouffierGrape Varieties: 100% ChardonnayOptimum Drinking: Within 6 yearsWine Style: Complex rich creamy whiteAlcohol by Volume: 13%Closure: Natural CorkCountry: France
A full and complex organic 1er Cru Chablis with ripe fruit and a lovely creamy texture, long and sustained.
Domaine Jean Goulley was formed in 1986 by Jean Goulley and is now run by his son Philippe. The family own 4.5 hectares in the Premier Cru districts which are the heart and soul of the Domaine. They own approximately 18 hectares in total and produce around 11,000 cases a year. In 1991, the domain became one of the very first certified organic producers in Chablis. All of the vineyards are farmed organically and the wines are produced with restricted use of sulphur. Philippe believes the organic farming methods permit an expressive and sustainable soil. Their wines are mineral, pure and lively.
The 2015 vintage started with very good conditions during flowering, with sunny and dry weather. The warm, dry weather continued throughout the growing season, helping to reduce disease pressure in the vineyards. The 2015 wines are showing excellent concentration, balance and richness, reminiscent of the 2005 vintage.
Mont de Milieu is a 1er Cru vineyard site located on the eastern banks of the Serein River and produces age-worthy wines from this exceptional terroir. The vines are planted in Kimmeridgian soils, which are rich in clay and limestone with fossilised seashells. Domaine Goulley’s old Chardonnay vines were planted in 1968 and were converted to organic status in 2005, since then it has been cultivated without the use of chemical treatments. The vineyard has a south to southwestern exposure and sits at 150 to 190 metres elevation which encourages good diurnal temperature differences, encouraging the grapes to accumulate good fruit concentration while retaining refreshing natural acidity from the cooler nights.
The grapes were harvested at optimum maturity and were fermented with natural yeasts at controlled temperatures. During fermentation the temperature was maintained at a maximum of 21°C; then it was reduced to between 18 to 20°C during malolactic fermentation. The wine was matured for 18 months in stainless steel vats at 14°C, of which the first nine were on the fine lees to impart complexity and texture. It was made without oak influence to retain the purity of fruit and to let the characteristics of the Premier Cru Mont de Mileu terroir shine through.
A full flavoured and complex Premier Cru Chablis, delivering rich, ripe fruit enveloped in a creamy texture through to a long, sustained finish.
Superb with seared scallops or a creamy veal cutlet.
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