Pale in colour.
Open nose reminiscent of fruit, almond, butter and fresh liquorice.
Round, dense, and buttery on the palate with flavours of citrus marmalade and toasted almond.
Food and wine pairing
Perfect with all fish and shellfish as well as with white meats.
Drink ideally at a temperature of 14°C. (57°F.).
34 hectares are classified under the Premier Cru Fourchaume appellation.
Located in the commune of La Chapelle- Vaulpelteigne, just to the north of the hillside containing all of the Grands Crus, this is a jewel among the Premiers Crus. Due to its international reputation, the wines from the subparcels is often sold under the Fourchaume name.
The slope is regular with south-western exposure, and is located in the valley of Fontenay-près-Chablis to the northeast of Chablis. Gentle slopes overlying Kimmeridgian marls.
Vinification and maturing
- some of the grapes were brought in in 15kg crates
- pneumatic pressing
- cold static settling of the juice
- alcoholic fermentation began in stainless steel tanks
- after 3 days, 15% of the juice was racked and transferred to fine grained 1 to 2-year-old barrels where they continued their alcoholic fermentation with weekly stirring
- the remaining juice was fermented in stainless steel tanks for 7 to 10 days under controlled temperatures (18 to 20°C) to preserve a maximum of fruit and glycerol
- 100% malolactic fermentation
- aged on fine lees for about 10 months
The most recent list of Premiers Crus was issued in 1986. 79 hamlets figure on the list and cover a surface area of approximately 600 ha. The winegrowers of Chablis grouped together these hamlets under the names of 17 “climats” or single vineyards. These vineyards are located on either side of the Serein river in the communes of Chablis, Fontenay, Maligny, Chichée, La Chapelle-Vaupelpeigne, Courgis, Fleys, and Beines.