Domaine Laroche epitomises Chablis, with impeccable quality and a remarkable 100 hectares of vineyards, including 30 hectares of Premier and six hecaters of Grand Crus. Founded in 1850, there is still a dynamism which permeates everything they do. Michel Laroche merged with another family-owned producer, Jeanjean, in 2009 and he remains actively involved in the business, along with his wife Gwénaël. As part of their aim to retain purity and minerality in the finished wine, Laroche was the first Burgundian producer to move to screwcaps in 2002.
Vinification: The grapes were pressed immediately; the must was settled for 12 hours before fermentation. 70% was vinified in stainless steel, and 30% was vinified in third and fourth-use French oak. The wine spent 9 months on its lees, with regular batonnage, or stirring, to develop the rich complexity. It was bottled with minimal filtration and remained in bottle for 18 months until release.
Vinyard Viniculture: The 26-hectare Les Clos vineyard is regarded as the finest of Grand Crus from Chablis. Its steep slope faces due South, receiving the maximum sun exposure, giving rich, ripe, powerful wines that can age for over 20 years. Domaine Laroche own 1 hectare of Les Clos. The 2006 was harvested in the third week of September.
Vintage Information: In spite of a hot July, the grapes maintained a good acidity due to a cool month of August. The sunny weather in September allowed a good ripening in the vineyards. There was no need for Chaptalisation in 2006.
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About the Producer
Winemaker: Denis de la Bourdonnaye
Producer : Domaine Laroche
Domaine Laroche epitomises Chablis. The quality of their wines is impeccable, with all wines carrying the Chablis hallmark of crystalline purity and steely minerality. The range scales the Chablis ladder from Petit Chablis to Grand Cru. Their ownership of vineyards (which sets them apart from their main competitors) is remarkable. Chablis is a fragmented region, but Domaine Laroche own 100 hectares of vines, including 30 hectares of Premier Crus and six hectares of Grand Crus. In addition to their own vineyards, the domaine has developed long-standing purchasing partnerships with 40 small growers. The `Laroche Petit Chablis` and `Laroche Chablis` are made from these partnerships, while the `Domaine Laroche` wines are made from their own vineyard holdings.The domaine has been built up over the past 160 years, but a dynamism that is unusual in such a venerable producer permeates everything Laroche does. In 2009, Michel Laroche, the driving force since he took over the domaine in 1967, merged the company with another family owned producer, Jeanjean, yet he remains actively involved in the company, along with his wife Gwénaël. The approach to production is meticulous under the stewardship of vineyard manager Yannick Cadiou and recently-appointed winemaker Grégory Viennois who oversees production for the Laroche group. Many of their vineyards are being converted to organic viticulture with the first fully organic wines to be released in 2013. To retain the highest levels of purity, minerality and freshness in their wines, Laroche were the first Burgundian producer to move to screwcaps in 2002. All their wines are now sealed under screwcap. Vintages in recent years have tended to be forward in style. While 2007 was a cooler vintage, with a later, fresher ripening period promising lots of elegant, mineral notes and longevity, 2008 has attracted much praise for its superb balance of elegance and ripe fruit. The wines are exceptionally fine and appealing now, with great intensity for ageing in the mid- to long-term. Wines from the 2009 vintage display a certain ripeness and opulence similar to 2006, while those from 2010 are often more layered and complex, combining both charm and structure.
Bright lemon in colour with tints of gold. On the nose this wine is fresh and complex with notes of lemon, floral touches and a subtle hint of aniseed. The palate is well structured with bold flavours of lemon citrus and subtle spice. It is complex and well balanced with mouthwatering acidity lasting all the way through to the long finish.