Domaine Laroche owns 6.91 of 105,73 hectares of Vaillons. With a South Eastern exposure, vines can ripen fully. Old vines produce wines with exceptional depth and complexity.
Whole bunches are collected in a pneumatic press, then 12 hours settling at 12 to 15°C in specially designed wide tanks. 21 days of fermentation at 18°C. 15% in French oak barrel and 85% in stainless steel.
9 months. 15% in oak barrel, 85% in stainless steel.
Minimum filtration to preserve the maximum natural character of the wine.
Eye: Intense gold.
Nose: Complex nose with hints of flint, ripe pear and summer blossom.
Palate: The palate offers intense white fruit and long finish, and a fine freshness.
Enjoy with saffron-flavoured scallops, veal with creamy sauce or mature cheese.
The appellation, usually a slow-ripening one, benefited from an extraordinary end of summer. Blue sky, sunny and dry conditions, light Wind and cold nights... All the elements required for a complete and perfect ripening of the Chardonnay grapes. The conditions of the grapes, which were less abundant than 2011 due to coulure and millerandage were perfect! This enables development of impeccable aromas. This vintage of cold maturation, which implies neither heat excess nor heaviness, has developed elegant, aromatic, well-balanced and generously mineral wines.
Concours Général Paris
International Wine Challenge
Bettane et Dessauve
Chablis Premier Cru AOP
Limestone marls and Kimmeridgian soil are deep and vines are deeply rooted in this stony environment and extract minerals to ripen grapes with delicacy and minerality typical of Chablis.