This wine captures the typical Chablis character with steely minerality, focused citrus expression and firm acidity.
Serve as an aperitif or with oysters, seafood, snails, charcuterie, goat cheese, Gruyere cheese.
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The Vocoret family has been growing vines for over four generations. In the cellars, vinification is still carried out traditionally and bottling takes place exclusively on the property. The uncle/nephew team of Patrice and Jerome Vocoret directs this old (found 1870) 47 hectare Domaine blessed with fully 15 hetare of grand cru, the Domaine owns 50% of its vineyards and leases the other half Vocoret are among a handful of producers in Chablis who continue to ferment their wines in large oak foudres. Once the initial fermentation is over, the wines are transferred to stainless steel vats for their malolactic fermentation and aging up to 12 months. The results are wines that have both fullness and richness of oak fermentation, and the cleanliness and precise definition to their flavor and character of aging in stainless steel.
The source of the most racy, light and tactile, yet uniquely complex Chardonnay, Chablis, while considered part of Burgundy, actually reaches far past the most northern stretch of the Côte d’Or proper. Its vineyards cover hillsides surrounding the small village of Chablis about 100 miles north of Dijon, making it actually closer to Champagne than to Burgundy. Champagne and Chablis have a unique soil type in common called Kimmeridgian, which isn’t found anywhere else in the world except southern England. A 180 million year-old geologic formation of decomposed clay and limestone, containing tiny fossilized oyster shells, spans from the Dorset village of Kimmeridge in southern England all the way down through Champagne, and to the soils of Chablis. This soil type produces wines full of structure, austerity, minerality, salinity and finesse.
Chablis Grands Crus vineyards are all located at ideal elevations and exposition on the acclaimed Kimmeridgian soil, an ancient clay-limestone soil that lends intensity and finesse to its wines. The vineyards outside of Grands Crus are Premiers Crus, and outlying from those is Petit Chablis. Chablis Grand Cru, as well as most Premier Cru Chablis, can age for many years.
One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While it tends to flourish in most environments, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. California produces both oaky, buttery styles and leaner, European-inspired wines. Somm Secret—The Burgundian subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style. Anyone who doesn't like oaky Chardonnay would likely enjoy Chablis.