Chablis



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Chablis awards 26 winning wines for their 26th year

Petit Chablis 2010
Gold medal
- Domaine Yvon Vocoret
Silver medals
- Domaine de Pisse Loup, Domaine Roland Laventureux, Isabelle et Denis Pommier
Bronze medal
- Domaine Chevallier

Chablis 2010
Gold medals
- Domaine Servin et Domaine William Fèvre
Silver medals
- GAEC De Oliviera Lecestre et Maison Lupé Cholet
Bronze medal
- Domaine Vincent Dampt

Chablis 1er Cru 2010, Rive Droite
Gold medals
- Damien & Romain Bouchard, Montée de Tonnerre, Domaine Jean Paul & Benoît Droin, Mont de Milieu et Domaine de la Meulière, Vaucoupin
Silver medal
- Domaine Christophe et fils, Fourchaume
Bronze medals
- Lamblin et fils, Mont de Milieu et Samuel Billaud, Mont de Milieu

Chablis 1er Cru 2010, Rive Gauche
Gold medal
- Domaine Pinson Frères, Montmain
Silver medal
- Domaine Servin, Vaillons
Bronze medal
- Domaine Pinson Frères, Vaugiraut et Damien & Romain Bouchard, Vaillons

Chablis Grand Cru 2009
Gold medals
- La Chablisienne, Les Preuses et Domaine Drouhin Vaudon, Les Clos
Silver medals
- Domaine Bernard Defaix, Vaudésir et Domaine Vocoret et fils, Blanchot
Bronze medals
- Domaine Servin, Les Preuses et Domaine William Fèvre, Valmur

2011 : A vintage like no other in Chablis

Everyone agrees on one thing when it comes to the 2011 vintage: its precocity.
A water deficient spring with temperatures well above average followed a dry winter. Mid March, the weather conditions were already favorable to growth: budding took place before long and was observed in the earliest plots beginning of April, i.e. 3 weeks in advance compared to 2010!
The precocity of that vintage, which is often compared to the 2007 vintage, was confirmed in may when the first flowers appeared in the middle of the month suggesting that harvesting could start in August! Satisfactory flowering and setting were a sign of a good harvest.
With summer happening in spring, the weather became unstable at the end of June: hail damaged the right bank of Serein and fell on some plots of Chablis Premier Cru Fourchaume, as well as some vineyards of Fontenay, near Chablis.
At the beginning of summer; much expected rain showers allowed to replenish the ground water supplies. Under these advantageous conditions, the vegetation grew well.
The beginning of August was rainy but the weather improved during the second part of the month, facilitating maturation.
At the end of August, just before harvest, a few days of heat dried the rot found in some parts of the vineyard.
Harvest started on the first of September and lasted till the 22d, i.e. a few days longer than usual since, because of the good weather, certain vineyard managers decided to suspend the harvest to acquire more maturity.
The wine profiles will be affected by the peculiar weather conditions of the year 2011, but also, more so than usual, by the measures taken by winegrowers and winemakers with regards to two main parameters: yield management and the decision to start harvesting. However, even in the case of the more precocious plots, harvest took place more than 100 days after flowering, thus respecting the cycle of the vines.
The acidity is average “and no Chardonnay wine will lack of it this year as feared for a while by certain persons” assured an enologist. Thus, the freshness which is so characteristic of the Chablis terroir will be there.
“The characters of the wines appeared immediately after the alcoholic fermentation” adds another specialist, “while last year, they were only revealed after the malolactic fermentation”. Towards the end of the alcoholic fermentation, winemakers already noticed citrus, lemon and orange notes, or fresh fruit aromas such as pear or apricot. The profile of 2011 Chablis wines appears to be lively and expressive and should easily please both new or educated connoisseurs.
However, work in the cellar is not finished yet. Malolactic fermentations as well as ageing will take place. These last steps will give the final touch to a vintage that, until now, satisfies the wine producers.
Excellent vineyard management, control and attention to details in the cellar are factors that, this year more than ever, emphasize the touch of men involved in each Chablis wines.

Chablis in the spotlight of Manhattan

On the 22d and 23d of September, Chablis wines were celebrated in the heart of New York City during the event «Meet Chablis». The objective was to strengthen the image of Chablis wines across the Atlantic by showcasing how the elegance and purity of these wines contributed to the cuisine of several famous chefs.

Two Michelin star chefs, David Bouley and Shaun Hergatt (who was awarded his second star recently), as well as David Burke, renowned for his creativity, were delighted by the concept and created a menu around different Chablis appellations (Petit Chablis, Chablis, Chablis Premier cru and Chablis Grand Cru), thus offering a gastronomic trip that reflected the quality and diversity of the terroir of Chablis.
The resulting food and wine pairing seduced the 180 VIP guests, wine connoisseurs, journalists and professionals.

During this event, the American Academy of Hospitality Sciences awarded the Five Star Diamond Award to Chablis wines.
This internationally renowned Academy rewards excellence in travel and luxury services. It awards prizes to hotels, Spas, tourist destinations, flying companies, cruises, luxury products… The Five Star Diamond Award rewards hospitality and quality. This is the first time that this prize is awarded to a vineyard.



Credits : bigyouth

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(JL. BERNURY, E. DE BLAY, A. DROUIN D GADENNE J. GESVRES D. GILLET , M. JOLY H. MONNIER JP MUZARD, Image & Associés DR)