- Producer
- de l'Enclos
- Grape variety
- Chardonnay
- Region
- Chablis
- Country
- France
- Vintage
- 2023
- Volume
- 0.75 l
- Item no.
- 9910310102
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Chablis 1er Cru La Fourchaume AOC 2023
The Chablis 1er Cru La Fourchaume 2023 from Domaine de l'Enclos grows on three west-facing parcels at the heart of the historic Fourchaume slope in the commune of La Chapelle-Vaupelteigne.
CHF 53.00
Prices in CHF, including customs duty and all import charges, plus shipping CHF 15 (free from 12 bottles or CHF 300) — no further charges on delivery.
Available for Switzerland
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About this wine
Character
A Premier Cru that shows pale fruit and cool minerality in a single breath, carried by the creamy texture from extended lees ageing. Juicy and approachable without losing tension, with very good ageing potential.
Terroir and origin
Domaine de l'Enclos farms 1.01 hectares in La Fourchaume: three neighbouring, west-facing parcels at the heart of the historic Fourchaume slope in the commune of La Chapelle-Vaupelteigne, planted in 1986, 1992 and 2017. The estate's vines are rooted in Kimmeridgian limestone.
Grape variety and vinification
Pure Chardonnay, hand-harvested. Romain and Damien Bouchard, who founded the estate in 2016, let wild yeasts work without intervention; in the gravity-flow cellar beneath the property, gravity handles the transport, with no need for pumps. Stainless steel and used wooden barrels provide the frame, up to 18 months on fine lees shape the texture. No fining, with a gentle filtration at the end.
On the palate
On the nose, first pear, citrus fruit and honeydew melon, then with oxygen a cool, mineral edge emerges, followed by fine, slightly sweet toasted notes of vanilla and praline. On the palate, juicy and charming: the pale fruits are wrapped in a precise, mouth-watering acidity, the minerality standing out clearly.
Food pairing
A companion to refined classic cuisine: oysters, grilled turbot, sole in beurre blanc, veal sweetbreads or aged Comté, as well as poultry in cream sauce.
Special features
Organic viticulture out of conviction, with biodynamic principles informing the work since 2017. The soils are nourished with organic compost, every grape hand-harvested.
