Chardonnay
Jean-Paul & Benoit Droin Chablis Grand Cru Les Clos 2018
Drink now or cellar for up to 20 years. Serve chilled.
Jean-Paul & Benoit Droin is a traditional domaine run by a local family who have been involved in winemaking here in Chablis for over four centuries. Jean-Paul started working in the family business at the age of just 14 in 1965, while his son joined the winery in 1999 shortly before his father retired.
Their vineyards include several excellent Premier and Grand Cru sites such as this Le Clos bottling. The 40 year old vines are planted on a prized hillside slope where several different soil types intermingle, including pebbles, calcareous soils, and deeper clay. The family try to fight pests and weeds in a sustainable way, using ploughing to maintain soil health.
Once in the winery the fruit is pressed and vinified in stainless steel tanks and barrels for 8-10 months before bottling. The result is a powerful and energetic Grand Cru with a well-built structure that will help the wine age over the next decade and beyond. Hints of peach, oyster shell, and lemon dominate on the nose, followed by richer orchard fruit and honeyed notes on the palate. Serve with rich dishes like monkfish and turbot or even sushi.
Jean-Paul & Benoit Droin is a traditional domaine run by a local family who have been involved in winemaking here in Chablis for over four centuries. Jean-Paul started working in the family business at the age of just 14 in 1965, while his son joined the winery in 1999 shortly before his father retired.
Their vineyards include several excellent Premier and Grand Cru sites such as this Le Clos bottling. The 40 year old vines are planted on a prized hillside slope where several different soil types intermingle, including pebbles, calcareous soils, and deeper clay. The family try to fight pests and weeds in a sustainable way, using ploughing to maintain soil health.
Once in the winery the fruit is pressed and vinified in stainless steel tanks and barrels for 8-10 months before bottling. The result is a powerful and energetic Grand Cru with a well-built structure that will help the wine age over the next decade and beyond. Hints of peach, oyster shell, and lemon dominate on the nose, followed by richer orchard fruit and honeyed notes on the palate. Serve with rich dishes like monkfish and turbot or even sushi.
Description
Drink now or cellar for up to 20 years. Serve chilled.
Jean-Paul & Benoit Droin is a traditional domaine run by a local family who have been involved in winemaking here in Chablis for over four centuries. Jean-Paul started working in the family business at the age of just 14 in 1965, while his son joined the winery in 1999 shortly before his father retired.
Their vineyards include several excellent Premier and Grand Cru sites such as this Le Clos bottling. The 40 year old vines are planted on a prized hillside slope where several different soil types intermingle, including pebbles, calcareous soils, and deeper clay. The family try to fight pests and weeds in a sustainable way, using ploughing to maintain soil health.
Once in the winery the fruit is pressed and vinified in stainless steel tanks and barrels for 8-10 months before bottling. The result is a powerful and energetic Grand Cru with a well-built structure that will help the wine age over the next decade and beyond. Hints of peach, oyster shell, and lemon dominate on the nose, followed by richer orchard fruit and honeyed notes on the palate. Serve with rich dishes like monkfish and turbot or even sushi.
Jean-Paul & Benoit Droin is a traditional domaine run by a local family who have been involved in winemaking here in Chablis for over four centuries. Jean-Paul started working in the family business at the age of just 14 in 1965, while his son joined the winery in 1999 shortly before his father retired.
Their vineyards include several excellent Premier and Grand Cru sites such as this Le Clos bottling. The 40 year old vines are planted on a prized hillside slope where several different soil types intermingle, including pebbles, calcareous soils, and deeper clay. The family try to fight pests and weeds in a sustainable way, using ploughing to maintain soil health.
Once in the winery the fruit is pressed and vinified in stainless steel tanks and barrels for 8-10 months before bottling. The result is a powerful and energetic Grand Cru with a well-built structure that will help the wine age over the next decade and beyond. Hints of peach, oyster shell, and lemon dominate on the nose, followed by richer orchard fruit and honeyed notes on the palate. Serve with rich dishes like monkfish and turbot or even sushi.
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