click on one of the vintages below for further information
2012   2013  

Production area

Grapes for this appellation are harvested within the delimited areas of 20 villages, including the village of Chablis. It covers a surface area of 3 367,28 hectares, making it the largest AOC in Burgundy in size. 783,19 hectares are classified as Premier Cru within 40 Climats (including 17 main Climats). “Premier Cru” is a distinction that is granted to certain vineyards where the wines have traditionally been considered to be of higher quality. Only 11% of Burgundy wines are entitled to this privilege.
The 27 hectares of Vaucoupin’s vines are located on the right bank of the Serein river in the commune of Chichée.

Varietal

100% Chardonnay

Vinification and maturing

Vinification takes place in thermo-regulated stainless steel tanks.

Tasting notes

COLOUR : Pale gold in color.
NOSE : Subtle and mineral nose, reminiscent of citrus fruit zest and acacia flowers
PALATE: Ample and powerful on the palate with aromas of toasted and citrus fruits. A long and iodine finish

Food and wine pairing

Enjoy with fish in cream sauces, pike, lobster and fresh cheeses.

Serving suggestions

10 to 12°C

Ageing potential

5 to 8 years

Vintage : 2012

After a relatively warm, dry month of March, the new buds started to swell by the end of the month. However the return to cold weather in April cancelled out this early progress: severe frosts damaged the vineyard and destroyed 1% to 5% of the buds in the majority of vineyards. In early May, growth was about one week later than average at a stage of 3 to 4 leaves per branch appearing. The end of May saw hailstorms and certain affected vineyards fell further behind in their development. Flowering, at its half-way stage took place on about 12th- 15th of June. Much rain fell in June with some severe attacks of mildew, making it very difficult for the growers to respect spraying programmes. With July came cool temperatures which accentuated the difficulties and an important oidium contamination occurred in many vineyards. The colour change of the grapes (veraison) was about 10 days later than normal. Finally in August we experienced high temperatures with little rain. The grape maturation started normally and continued well thanks to a warm, dry month of September. The Chablis harvest began on the 24th September. The yields were quite low and good maturity was attained. The musts easily attained a natural degree of 11,5% to 12% and acidity was between 5,5 and 6,5 gr/litre.

Ropiteau Frères told in images



 

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