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Christophe et fils, 'Fourchaume' Chablis Premier Cru 2017
France / White

Christophe et fils, 'Fourchaume' Chablis Premier Cru 2017

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Fruit

Earth

Acid

Body

Minerality

Notes from The Source:

"Sebastien’s Fourchaume vines planted by his uncle in 1981 are located in the lieu-dit, Côte de Fontenay, situated on a perfect south face toward the bottom of the hill and next to the road about 120-130 meters altitude. This position brings the advantage of easier ripeness in colder years, while also exposed to winds from both the north and east. The kimmeridgian rocks here are—for whatever reason—unusually hard by comparison to other areas of Chablis, which we know firsthand because we’ve broken them and many other rocks in Chablis with mallets while on tour with Brenna Quigley, a geologist. The limestone rocks in the topsoil are slightly more rounded, demonstrating that much of it was brought in long ago either by the Serein or the Fontenay Valley. Fourchaume is the most muscular premier cru in the range, and for what it may lack in elegance compared to the other two, it makes up for it in abundance of classic and complex Chablis characteristics."

Country
France
Sub-Region
Chablis
Region
Burgundy
Varieties
Chardonnay
Farming
Organic, Biodynamic
Soil
Kimmeridgian
Winemaking
The grapes are picked by hand, pressed, settled in tank overnight, then racked off the heavy sediments after one day before beginning its low temperature fermentation. The spontaneous wild yeast fermentation lasts between 1-2 months and takes place in stainless steel (80%) and the remainder in 228-liter oak barrels (new, 1, 2 and 3 year-old, the total new wood is approximately 7%). Battonage (stirring) is sometimes made, but only in the steel tanks and the frequency depends on the vintage—warm years nothing and in colder ones no more than two times. The first SO2 addition is made after the press before fermentation and the second (and sometimes the last) after both fermentations have finished.