Critics reviews
Neal Martin - 31/08/2017
About this WINE
Domaine Gerard Duplessis
Production is now in the hands of Gérard Duplessis’ son Lilian. Wines are allowed to mature for as long as it takes before being put on the market.
Though the wines are bottled after a second winter, they are often not released until the Duplessis team feel that they are ready to start being drunk. Their wines do show both the hallmarks of classical Chablis and good differentiation between vineyards. They are classical, tightly knit, mineral examples of Chablis.
The domaine has vines in Chablis Grand Cru Les Clos as well as premier crus Fourchaume, Vaillons, Montée de Tonnerre and Montmains.
Chardonnay
Chardonnay is often seen as the king of white wine grapes and one of the most widely planted in the world It is suited to a wide variety of soils, though it excels in soils with a high limestone content as found in Champagne, Chablis, and the Côte D`Or.
Burgundy is Chardonnay's spiritual home and the best White Burgundies are dry, rich, honeyed wines with marvellous poise, elegance and balance. They are unquestionably the finest dry white wines in the world. Chardonnay plays a crucial role in the Champagne blend, providing structure and finesse, and is the sole grape in Blanc de Blancs.
It is quantitatively important in California and Australia, is widely planted in Chile and South Africa, and is the second most widely planted grape in New Zealand. In warm climates Chardonnay has a tendency to develop very high sugar levels during the final stages of ripening and this can occur at the expense of acidity. Late picking is a common problem and can result in blowsy and flabby wines that lack structure and definition.
Recently in the New World, we have seen a move towards more elegant, better- balanced and less oak-driven Chardonnays, and this is to be welcomed.
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Description
The 2015 Chablis Villages undergoes complete malolactic fementation and is matured entirely in stainless steel and left on the lees as long as possible, until April or May of the following year. Just a little SO2, around two or three grams, is added after the first racking. It has a crisp, gunflint-tinged bouquet that opens nicely in the glass. The palate is fresh on the entry with red more than green apples, quite spicy in the mouth with a tang of lemongrass toward the finish. It feels a little conservative perhaps, although it will still drink well for several years.
Neal Martin - 31/08/2017
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