Chablis 1er Cru – Fourneaux
The Chablis 1er Cru Les Fourneaux comes from a steep, south-facing slope on the far side of Fleys, across the valley from the Grossot home and winery. Jean-Pierre replanted two, equal size parcels totaling 1.75 hectares in 1990 because of the vineyard’s enormous potential.
The juice begins its fermentation very slowly at low temperature in stainless steel tanks. Three quarters of the volume completes its fermentation and maturation on fine lees in tanks. For the other 25%, the fermentation begins in tank and the fermenting juice is then transferred into a combination of 228 and 600 litre oak casks, which are between 1 and 5 years of age. This part of the cuvée completes its fermentation in barrels and is then aged, with occasional batônnage, in these casks until May. The parts are assembled in June and the Les Fourneaux is bottled in September, before the new harvest.
This Premier Cru is always the most generous and accessible of the Grossot Premier Crus, offering expressive floral, ripe pear, citrus and mango flavors, a juicy texture, and a long, mineral finish. 700 cases made.
About the Producer
Corinne and Jean-Pierre Grossot represent the third and fourth generations of winemakers at their family domaine, and the estate counts among the elite of the appellation. Their daughter Eve joined them in 2010. The Grossots cultivate 18 hectares of vineyards centered in the village of Fleys, just east of the town of Chablis and on the right bank of the Serein River, which is recognized as the finest part of the Chablis appellation. Their production is about two-thirds Chablis AOC and one third (5 hectares) Premier Crus, including Mont de-Milieu, Vaucoupin, and Fourneaux. The Grossots seek to produce exceptional Chablis wines by keeping the rich, pure Chardonnay fruit, the unique mineral quality of the Kimmeridgian soil, and the lively fruity acidity and bouquet, in perfect balance. The grapes are hand-harvested and gently pressed in a horizontal pneumatic press to ensure the fullest extraction of flavors and aromas. The juice ferments very slowly at low temperatures in stainless steel tanks, and after a first racking, the wines rest mostly in tanks to develop. All wines undergo malolactic fermentation in all vintages. Bottling is usually done 12-18 months after the harvest.
Farming/vinification practices: certified organic since 2015. By pruning severely, the vines have adequate aeration so the threat of problems requiring treatments (such as various forms of mildew and botrytis) is largely eliminated. The vines are fertilized when required by using only organic materials, the soil is plowed, and grass is planted between the rows. If necessary, the vines are minimally treated with a copper-sulfate mixture. Grossot recycles his vine cuttings as fuel for heating the domaine’s buildings. Eve Grossot observes that organic faming has led to healthier vines that resist maladies and do not show hydric stress because the roots are deeper. The grapes mature sooner with ideal sugar-acid balance. Indigenous yeasts allow for longer fermentation and more complex and expressive wines. The wines are vegan.
Corinne et Jean-Pierre Grossot