Albert Bichot : Chablis Grand cru "Les Vaudésirs" Dom. Long-Depaquit 2022

Characteristics and tasting tips for the Chablis Grand Cru "Les Vaudésirs" Domaine Long-Depaquit 2022 from Albert Bichot

Tasting

Appearance
The appearance displays a brilliant golden yellow hue.

Nose
The refined bouquet reveals notes of citrus fruits and white blossoms.

Palate
Very aromatic, the palate is both full-bodied and taut, underpinned by a very present minerality that defines the identity of this Grand Cru.

Food and Wine Pairings

This Chablis Grand Cru pairs perfectly with fine fish and delicately prepared shellfish such as lobster or spiny lobster. It harmonizes equally elegantly with poultry and white meats, roasted or in sauce. The ideal combination: a lobster risotto with vegetables.

Service and Storage

Serve the Chablis Grand Cru "Les Vaudésirs" Domaine Long-Depaquit 2022 at a temperature between 12 and 14°C. This wine can be enjoyed young or cellared until 2032 and beyond.

A full-bodied and lively Chablis Grand Cru

The Estate

Founded in Monthélie in 1831 by Bernard Bichot, Maison Albert Bichot permanently settled in Beaune in 1912. Under the direction of Albéric Bichot, it brings together six Burgundian estates with a total of over 100 hectares of vines, including 13 hectares of Grand Crus. A pioneer in organic farming, this Beaune-based house combines the expertise of historical trade with the ownership of prestigious estates and embodies a respectful vision of the Burgundian Climats.

The Vineyard

The Les Vaudésirs Climat is located in the heart of the Chablis Grand Cru zone, in the Vaudésirs valley. The vines, which are 27 years old on average, thrive on 2.60 hectares of steep, south-facing slopes. The terroir consists of clay-limestone soils resting on a subsoil of Kimmeridgian limestone marl, the emblematic geological signature of the Burgundy appellation.

Winemaking and Aging

The grapes for the Chablis Grand Cru "Les Vaudésirs" Domaine Long-Depaquit are harvested by hand and then carefully sorted. After slow pressing at moderate pressure, alcoholic fermentation and aging on fine lees take place over 10 months, distributed 75% in stainless steel tanks and 25% in oak barrels aged 1 to 5 years. Aging is completed by an additional 6 months in stainless steel tanks.

Grape Variety

Chardonnay