- Description
- Producer
- Vineyards
- Vintage
- Vinification
- Tasting Notes & Technical Details
- Reviews
Corinne Perchaud is married to fellow Chablis producer Jean-Pierre Grossot. The domaine was established by Jean-Pierre’s grandfather in the 1920s, and in 1980 they bottled their first Chablis. Today, their youngest daughter, Eve, works with them, in keeping with the family tradition. Domaine Corinne Perchaud’s wines are elegant, intense and nervy with superb definition and ageing capacity. The 18 hectare domaine is situated in the commune of Fleys, of which 13.35 hectares are devoted to Chablis alongside tiny but well-sited holdings in the Premier Crus ‘Vaucoupin’ (1.45 hectares) and ‘Fourchaume’ (0.75 hectares). On average, the vines are 25 years old, although Corinne’s steeply-sloping ‘Vaucoupin’ vines are considerably older and were planted back in 1962. The vineyards are farmed using organic methods, with no chemical fertilisers or pesticides.
The Premier Cru ‘Fourchaume’ is sourced from a steep, west-facing vineyard with predominantly Kimmeridgian clay and limestone soils. The vines here were planted in 1988 and 1996 and are double Guyot trained. The must is fermented in stainless steel to preserve the purity of the fruit and then spends a considerable time on its lees, giving richness and fullness on the palate, before being bottled 13 months after harvest. Situated in the village of Chichée, the Premier Cru ‘Vaucoupin’ vineyard is also planted on Kimmeridgian soils and the vines here are on average 40 years old. The wine is bottled 15 months after the harvest.
‘Les Fourneaux’ is a Premier Cru vineyard site on the eastern edge of Chablis. The vineyard is named for its warm mesoclimate (‘fourneau’ means ‘stove’ in French), and the wines produced here tend to have ripe, tropical flavours alongside their intense minerality.
The Perchaud Chablis vines are mainly located in the village of Fleys. The steep, north to northwest facing vineyards have a surface area of 18 hectares and the soil is the typical Kimmeridgian soil of Chablis: chalky clay with some marl. The double Guyot-trained vines are 25 years old on average. Corinne and Jean-Pierre avoid using chemical pesticides, choosing sustainable methods which are better for the environment and working the soils throughout the year to avoid using chemical fertilisers.
2020 in Burgundy was characterised by hot and dry conditions. After a mild spring, temperatures climbed and then remained consistently warm throughout the majority of the summer months, greatly reducing any risk of disease in the vineyard.Harvest was slightly early, due to the favourable conditions in August, with the fruit showing a perfect balance of acidity and alcohol, good texture and minerality.
The grapes were pressed immediately with a Bucher pneumatic press and without skin contact. The must was fermented between 19-22°C in stainless-steel tanks followed by six months on the lees, during which malolactic fermentation took place. The wine was then racked and aged a further seven months in tank before being gently filtered and bottled.
This wine has intense fruity aromas with good minerality and a lively acidity on the palate. It is well balanced, with great aromatic purity and roundness. It is an expressive and vivacious wine.
ABV 12.5%
2020 Domaine Corinne Perchaud, Chablis
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10% off when you buy 6 bottles or 15% off when you buy 12 bottles
100% Bio-dynamic and organic
Recyclable packaging
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- Description
- Producer
- Vineyards
- Vintage
- Vinification
- Tasting Notes & Technical Details
- Reviews
Corinne Perchaud is married to fellow Chablis producer Jean-Pierre Grossot. The domaine was established by Jean-Pierre’s grandfather in the 1920s, and in 1980 they bottled their first Chablis. Today, their youngest daughter, Eve, works with them, in keeping with the family tradition. Domaine Corinne Perchaud’s wines are elegant, intense and nervy with superb definition and ageing capacity. The 18 hectare domaine is situated in the commune of Fleys, of which 13.35 hectares are devoted to Chablis alongside tiny but well-sited holdings in the Premier Crus ‘Vaucoupin’ (1.45 hectares) and ‘Fourchaume’ (0.75 hectares). On average, the vines are 25 years old, although Corinne’s steeply-sloping ‘Vaucoupin’ vines are considerably older and were planted back in 1962. The vineyards are farmed using organic methods, with no chemical fertilisers or pesticides.
The Premier Cru ‘Fourchaume’ is sourced from a steep, west-facing vineyard with predominantly Kimmeridgian clay and limestone soils. The vines here were planted in 1988 and 1996 and are double Guyot trained. The must is fermented in stainless steel to preserve the purity of the fruit and then spends a considerable time on its lees, giving richness and fullness on the palate, before being bottled 13 months after harvest. Situated in the village of Chichée, the Premier Cru ‘Vaucoupin’ vineyard is also planted on Kimmeridgian soils and the vines here are on average 40 years old. The wine is bottled 15 months after the harvest.
‘Les Fourneaux’ is a Premier Cru vineyard site on the eastern edge of Chablis. The vineyard is named for its warm mesoclimate (‘fourneau’ means ‘stove’ in French), and the wines produced here tend to have ripe, tropical flavours alongside their intense minerality.
The Perchaud Chablis vines are mainly located in the village of Fleys. The steep, north to northwest facing vineyards have a surface area of 18 hectares and the soil is the typical Kimmeridgian soil of Chablis: chalky clay with some marl. The double Guyot-trained vines are 25 years old on average. Corinne and Jean-Pierre avoid using chemical pesticides, choosing sustainable methods which are better for the environment and working the soils throughout the year to avoid using chemical fertilisers.
2020 in Burgundy was characterised by hot and dry conditions. After a mild spring, temperatures climbed and then remained consistently warm throughout the majority of the summer months, greatly reducing any risk of disease in the vineyard.Harvest was slightly early, due to the favourable conditions in August, with the fruit showing a perfect balance of acidity and alcohol, good texture and minerality.
The grapes were pressed immediately with a Bucher pneumatic press and without skin contact. The must was fermented between 19-22°C in stainless-steel tanks followed by six months on the lees, during which malolactic fermentation took place. The wine was then racked and aged a further seven months in tank before being gently filtered and bottled.
This wine has intense fruity aromas with good minerality and a lively acidity on the palate. It is well balanced, with great aromatic purity and roundness. It is an expressive and vivacious wine.
ABV 12.5%
Always organic
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