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Chablis Flashcards

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1
Q

3 AOPs of Chablis

A

Petit Chablis, Chablis, Chablis Grand Cru

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2
Q

Number of Chablis 1er Cru

A

40

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3
Q

Decade of Development of AOC Boundaries

A

1930’s

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4
Q

Soil of all 1er and Grand Crus

A

Kimmeridgian Marl

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5
Q

Where and what is the soil of Petit Chablis?

A

Elevated plateaus above hillsides, Portlandien Limestone

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6
Q

Number of Communes producing Chablis

A

17

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7
Q

River of Chablis

A

Serein

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8
Q

Side of River of all Crus

A

North

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9
Q

Seven Grand Crus

A

Les Clos, Vaudesir, Valmur, Preuses, Blanchot, Bougros,, Grenouilles

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10
Q

Eighth Parcel allowed by INAO

A

La Moutonne

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11
Q

La Moutonne is a Monopole of whom?

A

Domaine Long-Depaquit

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12
Q

La Moutonne overlaps what two Grand Crus?

A

Vaudésir and Preuses

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13
Q

Two other communal appellations in Yonne Department

A

Irancy and St. Bris

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14
Q

Irancy is known for

A

Light Pinot Noir based Reds

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15
Q

St. Bris is known for

A

Sauvignon Blanc

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16
Q

The only Sauv Blanc appellation in Burgundy

A

St. Bris

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17
Q

Blanchot Grand Cru Notable Producers

A

Domaine Laroche, Vocoret, La Chablisienne, Long-Depaquit, François Servin, François Raveneau

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18
Q

Bougros Grand Cru Notable Producers

A

William Fèvre (two bottlings: “Bougros” and “Côte Bouguerots”), Domaine du Colombier, Guy Robin, François Servin

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19
Q

Grenouilles Grand Cru Notable Producers

A

La Chablisienne (Château de Grenouilles), Philippe Testut, Benoît Droin, Louis Michel

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20
Q

Les Clos Grand Cru Notable Producers

A

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

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21
Q

Preuses Grand Cru Notable Producers

A

La Chablisienne, Vincent Dauvissat, Jean et Sébastien Dauvissat, Billaud-Simon

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22
Q

Valmur Grand Cru Notable Producers

A

Jean-Claude Bessin, Guy Robin, Christian Moreau, François Raveneau

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23
Q

Vaudesir Grand Cru Notable Producers

A

Christian Moreau, Alain Besson, Gérard Tremblay, Louis Michel

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24
Q

Exposure of Blanchot

A

Unlike the other grand cru climats, Blanchot has a southeast exposure, facing the premier cru Montée de Tonnerre

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25
Q

When was Bougros classified as a Grand Cru?

A

Bougros was not originally classified as grand cru in 1935; it was added in 1938 as part of the final AOC legislation.

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26
Q

La Chablisienne in Grenouilles

A

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.

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27
Q

When was Les Clos Established

A

This climat, which dates to at least 1417, is unanimously considered the top vineyard in Chablis. No walls stand today.

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28
Q

When was Bougros classified as Grand Cru? and Which monopole lies partially with in Preuses?

A

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.”

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29
Q

When was Valmur established?

A

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.

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30
Q

Where do critics place Vaudesir among the Grand Crus?

A

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.

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31
Q

In which department is Chablis Located?

A

Yonne

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32
Q

Maximum RS in Chablis

A

4 g/L

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33
Q

Grand Crus from Smallest to Largest

A

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)

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34
Q

17 Communes of Production

A

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

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35
Q

Minimum Alcohol of Petit Chablis

A

9.5%

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36
Q

Minimum Alcohol of Chablis

A

10%

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37
Q

Minimum Alcohol of Premier Cru Chablis

A

10.5%

38
Q

Minimum Alcohol of Grand Cru Chablis

A

11%

39
Q

Main Premier Crus of Chablis, Serein Right Bank

A 
Berdiot
Côte de Vaubarousse
Fourchaume
Les Fourneaux
Mont de Milieu
Montée de Tonnerre
Vaucoupin
40
Q

Main Premier Crus of Chablis, Serein Left Bank

A 
Beauroy
Chaume de Talvat
Côte de Léchet
Côte de Jouan
Les Beauregards
Montmains
Vau de Vey
Vaillons
Vosgros
Vau Ligneau
41
Q

Where is Berdiot?

A

Directly above Blanchot, this site was promoted to 1er cru in 1978.

42
Q

Where is Cote de Vaubarousse?

A

Directly north of Blanchot, the vineyard is adjacent to the eastern side of Berdiot.

43
Q

What Lieux-Dits can label as Fourchaume?

A

Côte de Fontenay
L’Homme Mort
Vaulorent
Vaupulent

44
Q

What Lieux-Dits are included in Les Fourneaux?

A

Les Fourneaux includes the lieux-dits Morein and Côte de Prés Girots. The parcels are noncontiguous.

45
Q

Where is Mont de Milieu?

A

Immediately east of Montée de Tonnerre, this climat’s aspect fans from due south to southeast.

46
Q

What Lieux-Dits can be labeled Montée de Tonnerre?

A

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.

47
Q

Where is Vaucoupin?

A

Southernmost 1er Cru on the eastern side of the river, almost entirely SE-facing.

48
Q

Lieux-Dits that can be labeled Beauroy?

A

The lieux-dits Côte de Savant and Troesmes may be labeled as Beauroy.

49
Q

When was Chaume de Talvat elevated to Premier Cru?

A

1978

50
Q

Major Producers of Côte de Léchet

A

Bernard Defaix, Daniel Dampt, Domaine des Malandes, Laurent Tribut

51
Q

Major Producers of Côte de Jouan

A

Jean-Marc Brocard, Domaine de la Tour

52
Q

Lieu-Dits of Les Beauregards

A

Les Beauregards includes the lieu-dit Côte de Cuisy. Promoted to 1er Cru in 1978.

53
Q

Lieux-Dits of Montmains

A

The lieux-dits Forêts and Butteaux may be labeled as Montmains.

54
Q

Lieu-Dits of Vau de Vey

A

Vau de Vey includes the lieu-dit Vaux Ragons.

55
Q

Lieux-Dits of Vaillons

A 
Beugnons
Chatains
Sécher
Les Lys
Mélinots
Roncières
Les Épinottes
56
Q

Lieu-Dits of Vosgros

A

Vosgros includes the lieu-dit Vaugiraut.

57
Q

When was Vau Ligneau promoted to Premier Cru?

A

1978

58
Q

Major Producers of Fourchaume

A

Séguinot-Bordet, Vrignaud, Billaud-Simon, Jean-Claude Bessin, Domaine Dampt, Louis Michel, Patrick Piuze

59
Q

Major Producer of Les Fourneaux

A

Louis Moreau

60
Q

Major Producers of Montee de Tonnerre

A

François Raveneau, Jean Collet, Vocoret, Billaud-Simon

61
Q

Major Producers of Vaucoupin

A

Jean-Paul & Benoît Droin, Gilbert Picq

62
Q

Major Producers of Beauroy

A

Gérard Tremblay, Laurent Tribut, William Fèvre

63
Q

Major Producers of Cote de Jouan

A

Jean-Marc Brocard, Domaine de la Tour

64
Q

Major Producers of Les Beauregards

A

Jean-Marc Brocard

65
Q

Major Producers of Montmains

A

Alain Besson, Jean Collet, Louis Michel, William Fèvre, Denis Race, Domaine des Malandes, François Raveneau, Jean-Claude Bessin

66
Q

Major Producers of Vau de Vey

A

Jean Durup, Domaine des Malandes, Hervé Azo

67
Q

Major Producers of Vaillons

A

Jean Collet, Louis Moreau, Billaud-Simon, Daniel Dampt, Louis Michel, Christian Moreau, William Fèvre, François Raveneau

68
Q

François Raveneau

A

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.

69
Q

Top Wines of Francois Raveneau

A

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)

70
Q

Vinification Techniques Francois Raveneau

A

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.

71
Q

Vincent Dauvissat

A

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.

72
Q

Vincent Dauvissat Top Wines

A 
Chablis, Grand Cru, Les Clos
Chablis, Grand Cru, Les Preuses
Chablis, Premier Cru, La Forest
Chablis, Premier Cru, Séchet
Chablis, Premier Cru, Vaillons
73
Q

Vincent Dauvissat Vinification

A

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.

74
Q

Patrick Piuze

A

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.

75
Q

Patrick Piuze Vineyards

A

Owns no vineyards

76
Q

Patrick Piuze Top Wines

A 
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"
77
Q

Patrick Piuze Vinification

A

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.”

78
Q

Louis Michel

A

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.

79
Q

Louis Michel Top Wines

A 
Chablis, Grand Cru, Grenouilles 
Chablis, Grand Cru, Vaudésir
Chablis, Grand Cru, Les Clos 
Chablis, Premier Cru, Montée de Tonnerre
Chablis, Premier Cru, Forêts
80
Q

Louis Michel Vinification

A

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.

81
Q

Domaine William Fevre

A

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.

82
Q

Domaine William Fevre Top Wines

A 
Chablis, Grand Cru, Bougros 
Chablis, Grand Cru, Clos des Bougeurots (Bougros)
Chablis, Grand Cru, Les Clos
Chablis, Grand Cru, Grenouilles
Chablis, Montée de Tonnerre
83
Q

Domaine William Fevre Vinification

A

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.

84
Q

Christian Moreau

A

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.

85
Q

Christian Moreau Top Wines

A

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

86
Q

Christian Moreau Vinification

A

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.

87
Q

La Chablisienne

A

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.

88
Q

La Chablisienne Principal Holdings

A

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.

89
Q

La Chablisienne Top Wines

A

Chablis, Grand Cru, Château de Grenouilles
Chablis, Grand Cru, Blanchots
Chablis, Grand Cru, Les Clos
Chablis, Grand Cru, Les Preuses

90
Q

La Chablisienne Vinification

A

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.

Wine (14 decks)

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