Chablis Flashcards
3 AOPs of Chablis
Petit Chablis, Chablis, Chablis Grand Cru
Number of Chablis 1er Cru
40
Decade of Development of AOC Boundaries
1930’s
Soil of all 1er and Grand Crus
Kimmeridgian Marl
Where and what is the soil of Petit Chablis?
Elevated plateaus above hillsides, Portlandien Limestone
Number of Communes producing Chablis
17
River of Chablis
Serein
Side of River of all Crus
North
Seven Grand Crus
Les Clos, Vaudesir, Valmur, Preuses, Blanchot, Bougros,, Grenouilles
Eighth Parcel allowed by INAO
La Moutonne
La Moutonne is a Monopole of whom?
Domaine Long-Depaquit
La Moutonne overlaps what two Grand Crus?
Vaudésir and Preuses
Two other communal appellations in Yonne Department
Irancy and St. Bris
Irancy is known for
Light Pinot Noir based Reds
St. Bris is known for
Sauvignon Blanc
The only Sauv Blanc appellation in Burgundy
St. Bris
Blanchot Grand Cru Notable Producers
Domaine Laroche, Vocoret, La Chablisienne, Long-Depaquit, François Servin, François Raveneau
Bougros Grand Cru Notable Producers
William Fèvre (two bottlings: “Bougros” and “Côte Bouguerots”), Domaine du Colombier, Guy Robin, François Servin
Grenouilles Grand Cru Notable Producers
La Chablisienne (Château de Grenouilles), Philippe Testut, Benoît Droin, Louis Michel
Les Clos Grand Cru Notable Producers
William Fèvre, Louis Moreau, Christian Moreau (both Moreau estates produce two bottlings: Les Clos and “Clos des Hospices dans le Clos”), Pinson, Drouhin-Vaudon, Vocoret, Vincent Dauvissat, Benoît Droin, François Servin, François Raveneau, Billaud-Simon, Louis Michel
Preuses Grand Cru Notable Producers
La Chablisienne, Vincent Dauvissat, Jean et Sébastien Dauvissat, Billaud-Simon
Valmur Grand Cru Notable Producers
Jean-Claude Bessin, Guy Robin, Christian Moreau, François Raveneau
Vaudesir Grand Cru Notable Producers
Christian Moreau, Alain Besson, Gérard Tremblay, Louis Michel
Exposure of Blanchot
Unlike the other grand cru climats, Blanchot has a southeast exposure, facing the premier cru Montée de Tonnerre
When was Bougros classified as a Grand Cru?
Bougros was not originally classified as grand cru in 1935; it was added in 1938 as part of the final AOC legislation.
La Chablisienne in Grenouilles
La Chablisienne owns 7.20 ha of this low-lying vineyard near the River Serein, named for the grenouilles, or “frogs,” that likely make it their home.
When was Les Clos Established
This climat, which dates to at least 1417, is unanimously considered the top vineyard in Chablis. No walls stand today.
When was Bougros classified as Grand Cru? and Which monopole lies partially with in Preuses?
Like Bougros, Preuses was not originally classified as grand cru in 1935; it was added in 1938 as part of the final AOC legislation. 0.11 hectares of Long-Depaquit’s “La Moutonne” monopole lie within Preuses. Spelled “Perreuse” in the 1500s, the vineyard name derives from pierre, or “stone.”
When was Valmur established?
This vineyard dates to the 1200s, when it was known as Vallemeur, the valley of brambles. It sits in a small, enclosed valley in the center of the grand cru hillside. With little wind and airflow, it acts as a heat trap in the summertime, and an easy target for cold and frost in the winter and spring.
Where do critics place Vaudesir among the Grand Crus?
Many critics posit Vaudésir as the second-best grand cru, after Les Clos. Most of Domaine Long-Depaquit’s 2.35-ha monopole “La Moutonne” is within Vaudésir.
In which department is Chablis Located?
Yonne
Maximum RS in Chablis
4 g/L
Grand Crus from Smallest to Largest
Grenouilles (9.38 ha), Valmur (10.55 ha), Preuses (10.81 ha), Blanchot (12.68 ha), Bougros (15.07 ha), Vaudesir (15.43 ha), Les Clos (25.87 ha)
17 Communes of Production
Beine, Béru, Chablis, La Chapelle-Vaupelteigne, Chemilly-sur-Serein, Chichée, Collan, Courgis, Fleys, Fontenay-près-Chablis, Lignorelles, Ligny-le-Châtel, Maligny, Poilly-sur-Serein, Préhy, Villy, Viviers
Minimum Alcohol of Petit Chablis
9.5%
Minimum Alcohol of Chablis
10%
Minimum Alcohol of Premier Cru Chablis
10.5%
Minimum Alcohol of Grand Cru Chablis
11%
Main Premier Crus of Chablis, Serein Right Bank
Berdiot Côte de Vaubarousse Fourchaume Les Fourneaux Mont de Milieu Montée de Tonnerre Vaucoupin
Main Premier Crus of Chablis, Serein Left Bank
Beauroy Chaume de Talvat Côte de Léchet Côte de Jouan Les Beauregards Montmains Vau de Vey Vaillons Vosgros Vau Ligneau
Where is Berdiot?
Directly above Blanchot, this site was promoted to 1er cru in 1978.
Where is Cote de Vaubarousse?
Directly north of Blanchot, the vineyard is adjacent to the eastern side of Berdiot.
What Lieux-Dits can label as Fourchaume?
Côte de Fontenay
L’Homme Mort
Vaulorent
Vaupulent
What Lieux-Dits are included in Les Fourneaux?
Les Fourneaux includes the lieux-dits Morein and Côte de Prés Girots. The parcels are noncontiguous.
Where is Mont de Milieu?
Immediately east of Montée de Tonnerre, this climat’s aspect fans from due south to southeast.
What Lieux-Dits can be labeled Montée de Tonnerre?
Montée de Tonnerre is widely considered the top 1er cru in Chablis. The following lieux-dits may be labeled with its name: Chapelot, Côte de Bréchain, and Pied d’Aloup.
Where is Vaucoupin?
Southernmost 1er Cru on the eastern side of the river, almost entirely SE-facing.
Lieux-Dits that can be labeled Beauroy?
The lieux-dits Côte de Savant and Troesmes may be labeled as Beauroy.
When was Chaume de Talvat elevated to Premier Cru?
1978
Major Producers of Côte de Léchet
Bernard Defaix, Daniel Dampt, Domaine des Malandes, Laurent Tribut
Major Producers of Côte de Jouan
Jean-Marc Brocard, Domaine de la Tour
Lieu-Dits of Les Beauregards
Les Beauregards includes the lieu-dit Côte de Cuisy. Promoted to 1er Cru in 1978.
Lieux-Dits of Montmains
The lieux-dits Forêts and Butteaux may be labeled as Montmains.
Lieu-Dits of Vau de Vey
Vau de Vey includes the lieu-dit Vaux Ragons.
Lieux-Dits of Vaillons
Beugnons Chatains Sécher Les Lys Mélinots Roncières Les Épinottes
Lieu-Dits of Vosgros
Vosgros includes the lieu-dit Vaugiraut.
When was Vau Ligneau promoted to Premier Cru?
1978
Major Producers of Fourchaume
Séguinot-Bordet, Vrignaud, Billaud-Simon, Jean-Claude Bessin, Domaine Dampt, Louis Michel, Patrick Piuze
Major Producer of Les Fourneaux
Louis Moreau
Major Producers of Montee de Tonnerre
François Raveneau, Jean Collet, Vocoret, Billaud-Simon
Major Producers of Vaucoupin
Jean-Paul & Benoît Droin, Gilbert Picq
Major Producers of Beauroy
Gérard Tremblay, Laurent Tribut, William Fèvre
Major Producers of Cote de Jouan
Jean-Marc Brocard, Domaine de la Tour
Major Producers of Les Beauregards
Jean-Marc Brocard
Major Producers of Montmains
Alain Besson, Jean Collet, Louis Michel, William Fèvre, Denis Race, Domaine des Malandes, François Raveneau, Jean-Claude Bessin
Major Producers of Vau de Vey
Jean Durup, Domaine des Malandes, Hervé Azo
Major Producers of Vaillons
Jean Collet, Louis Moreau, Billaud-Simon, Daniel Dampt, Louis Michel, Christian Moreau, William Fèvre, François Raveneau
François Raveneau
The estate was founded by Francois Raveneau in 1948 when he consolidated vineyards with his wife (who was a Dauvissat). His father had spent years selling off his vineyards in Chablis pre-WW II, and the Chablis of post-war France was a place that showed little promise. Regardless Francois persisted and took advantage of cheap land prices in the 1960s and 1970s to expand his domaine. His son Jean-Marie joined the family business in 1979 after going to the Lycée Viticole in Beaune. His other son Bernard joined upon Francois retirement in 1995. Together, Jean-Marie and Bernard stay true to the same methods and Bernard’s daughter Isabelle has joined the estate. Francois died in 2000.
Top Wines of Francois Raveneau
Chablis, Grand Cru, Les Clos
Chablis, Grand Cru, Blanchot
Chablis, Grand Cru, Valmur
Chablis, Premier Cru, Montée de Tonnerre
Chablis, Premier Cru, Mont Mains (Montmains)
Chablis, Premier Cru, Chapelot (with in the Montée de Tonnerre vineyard)
Chablis, Premier Cru, Forêt (within the Montmains vineyard)
Vinification Techniques Francois Raveneau
Harvesting has always been done by hand. Yields can be very different from vintage to vintage with 45 hl/ha in 2000 and 2001, 50 hl/ha in 2002, and 35 hl/ha in 2003. Only ambient yeasts are used for fermentation. Fermentation lasts two weeks in cuve, and then the wine goes through malolactic fermentation. The wines are aged in old oak barrels and feuillete for 18 months.
Vincent Dauvissat
The Dauvissat family have been selling wine under their own label since 1931.
Vincent Dauvissat ranks among the top producers of the region and is considered to be one of the most traditional. Robert Dauvissat started the property in the 1930s with his son René establishing its high reputation. Vincent joined his father in 1976, and eventually took over management of the entire estate. The most sought after wines are the Grand Cru Les Clos and Les Preuses, and the equally lauded La Forest Premier Cru, which many believe to be of the same quality as the two Grands Crus. Dauvissat makes a Petit Chablis which comes from a parcel of vineyards on top of the Les Clos vineyard, and the Villages level Chablis comes from a parcel adjacent to the La Forest vineyard.
Vincent Dauvissat Top Wines
Chablis, Grand Cru, Les Clos Chablis, Grand Cru, Les Preuses Chablis, Premier Cru, La Forest Chablis, Premier Cru, Séchet Chablis, Premier Cru, Vaillons
Vincent Dauvissat Vinification
Vincent prefers “natural farming”, using little vine treatments. All grapes are hand harvested, with grapes being pressed whole cluster. Fermentation happens in enameled steel and aging is always in oak. Vincent prefers to age the wines in 6-8 year-old barrels. The wines do go through malolactic fermentation. Unlike most producers in the region Vincent does not perform bâtonnage on his wines.
Patrick Piuze
Patrick Piuze grew up in Quebec from a family that he states “was never marked-out to wine producing.” At age eighteen he left to travel the world working in wineries in Israel, Australia, and South Africa. He then opened up a wine bar in Montréal, and after a short time decided he wanted to make wine; he packed up and moved to Burgundy. He worked for Olivier Leflaive, becoming winemaker there before moving on to Maison Verget and Jean-Marc Brocard. He started his own winery in 2008. He owns no vineyards, and relies entirely on his contracts with growers. He has a second Chablis project called Val de Mer, meaning Valley of the Sea.
Patrick Piuze Vineyards
Owns no vineyards
Patrick Piuze Top Wines
Chablis, Grand Cru, Bougros Chablis, Grand Cru, Bougros, Cote de Bouqueyreaux Chablis, Grand Cru, Les Clos Chablis, Grand Cru, Les Preuses Chablis, Grand Cru, Valmur Chablis, Premier Cru, Butteaux Chablis, Premier Cru, Montée de Tonnerre Chablis, Premier Cru, Vaucoupin Chablis, Premier Cru, Vaillons, "Les Minots"
Patrick Piuze Vinification
All grapes used are harvested by hand, from Petit Chablis to the Grands Crus. Piuze uses ambient yeast for fermentation, which lasts between three to six months. Wines go through malolactic fermentation and are aged in older oak barrels. There is no bâtonnage. His village wines are labeled by village as in “Terroir de Courgis.”
Louis Michel
Established in 1850. This estate is run by Jean-Loup Michel after his father passed away in 1999. Michel is also joined by his nephew Guillaume Gicqeau-Michel, the sixth-generation. The estate made the decision to stop using oak in the early 1970s. All of the vineyards are located with in 2 km of the winery.
Louis Michel Top Wines
Chablis, Grand Cru, Grenouilles Chablis, Grand Cru, Vaudésir Chablis, Grand Cru, Les Clos Chablis, Premier Cru, Montée de Tonnerre Chablis, Premier Cru, Forêts
Louis Michel Vinification
The estate practices mostly organic viticulture in the vineyards. The grands crus and premiers crus are hand-harvested and the Chablis and Petit Chablis are machine-harvested. All wines are fermented using ambient yeasts and aged on their lees in stainless steel vats, with the Petit Chablis and Chablis aging for 8 months and the premiers crus and grand crus aging between 12 and 16 months.
Domaine William Fevre
he Févre family has been vineyard owners in Chablis for over 250 years. In 1959 William founded the domaine as it is known today with 7 ha. Since then, William Févre has become one of the largest land owners in all of Chablis. In 1998, at the age of sixty-seven, Févre sold a twenty-five year lease to the Champagne company Henriot, who also owns the Beaunois Bouchard Père & Fils. Along with the line of Chablis, the domaine also produces wines from Saint Bris.
Domaine William Fevre Top Wines
Chablis, Grand Cru, Bougros Chablis, Grand Cru, Clos des Bougeurots (Bougros) Chablis, Grand Cru, Les Clos Chablis, Grand Cru, Grenouilles Chablis, Montée de Tonnerre
Domaine William Fevre Vinification
Yields are kept low, and all harvesting is done by hand. All of the wines in the line-up see some aging in neutral oak barrels, which are 6 years old on average. All wines ferment with ambient yeast and go through malolactic fermentation. The grands crus wines see 60 to 70% aging in neutral French oak, and the rest stainless steel. They age between 12 and 15 months in total with 4-6 months on their lees in barrel, then the rest of the time in stainless steel until bottling. For the premiers crus, 30 to 50% of the wine is aged in oak, with the rest in stainless steel. They see the same amount of time in barrel, with the rest of the 10-15 months aging in stainless steel. The AC Chablis sees 10% in two to three year old oak.
Christian Moreau
The story of this estate began in 1874 when Jean Joseph Moreau founded a wine-merchant and trading firm in Chablis. In 1974 the family sold 50% of their business to the Canadian firm Hiram Walker (Canadian Club) and in 1985 the company took over the remaining shares. The Boisset family then purchased the company from Hiram Walker. In 2002, the vineyards owned by Christian Moreau, which had been leased to the J. Moreau & Fils company, fell out of contract and Moreau and his son Fabian were able to start their own domaine. Fabien attained his National degree in Oenology in Dijon and now manages the estate. The winery is located at the base of Les Clos, which is also home to their monopole site, Clos des Hospices.
Christian Moreau Top Wines
Chablis, Premier Cru, Vaillons
Chablis, Premier Cru, Cuvée Guy Moreau, Vaillons
Chablis, Grand Cru, Les Clos
Chablis, Grand Cru, Clos de Hospices, Les Clos
Chablis, Grand Cru, Valmur
Chablis, Grand Cru, Vaudésir
Chablis, Grand Cru, Blanchot
Christian Moreau Vinification
The estate says that they work their vineyards in a “rational way” not using pesticides or insecticides. Harvesting is done by hand. The Chablis AOP and Petit Chablis are aged on their lees in stainless steel. Premier and grand cru wines are aged in a combination of stainless steel and short duration in 1, 2, and 3 year-old barrels, with 10% in new oak.
La Chablisienne
This is the most powerful entity in all of Chablis. The cooperative has three-hundred members, and represent 25% of the vineyards in Chablis. The Cooperative began when a group of vineyard owners, facing dire economic times, decided to join together under the leadership of Abbé Balitrand. At first they would take the finished wines of each property, and then blend them into different cuvées. Starting in the 1950s they began to take the musts and take charge of the vinification themselves. The cooperative owns Château de Grenouilles which is a 7.2 hectare estate at the base of the Grenouilles Grand Cru. There is a second label to this wine named “Le Fief de Grenouilles.” The cooperative makes wines from six Grands Crus and fifteen Premiers Crus, plus a number of Chablis and Petit Chablis wines.
La Chablisienne Principal Holdings
1,200 ha. in total. Grand Cru: Blanchots (1 ha.), Bougros (.25 ha), Les Clos (.50 ha), Grenouilles including Château de Grenouilles (7.5 ha), Les Preuses (4 ha), Valmur (.25 ha), Vaudésir (.50 ha.). Premier Cru: Fourchaume, Montée de Tonnerre, Mont de Milieu, Vaillons, Côte de Léchet, Beauroy.
La Chablisienne Top Wines
Chablis, Grand Cru, Château de Grenouilles
Chablis, Grand Cru, Blanchots
Chablis, Grand Cru, Les Clos
Chablis, Grand Cru, Les Preuses
La Chablisienne Vinification
Since the cooperative works with three-hundred different growers it is hard to define what the vineyard practices are, but they are described as Lutte Raisonée by the cooperative. The winery receives musts and from there they choose how the wine is fermented and how it is aged. For some wines they are aged in stainless steel for other wines they are aged in oak. All of the Grands Crus are aged in oak, the Chateau de Grenouilles sees a sixteen month aging in oak barrels before bottling.
