The Grossots take great pride in their Chablis AOC, which comes from very well-placed sloping vineyards in the communes of Fleys, Chichée and Fontenay. They are able to produce such an exceptionally rich and expressive Chablis AOC because their grapes attain extra maturity, due to the excellent vineyards and their practice of keeping yields low. The soils are all Kimmeridgian limestone-clay with stones and sea-shell fossils. The Grossots usually harvest their Chablis AOC grapes beginning in the third week of September, when the fruit has reached an optimal balance of sugar, acidity and pH levels. The wine is aged on its lees in tanks for one year. The Chablis AOC is packed with flavors of ripe pear, citrus, honey and minerals, and has a long, refreshing finish. Always enjoyable on release, it is the ideal introduction to the Grossot’s house style. 3000 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