La Chablisienne Chablis Premier Cru “Fourchaume” 2022

Winery Background and History

Established in 1923, La Chablisienne is a renowned cooperative winery located in Chablis, France. Over the years, it has become the primary wine producer in the region, accounting for more than 25% of Chablis production. The cooperative comprises over 250 member growers who collectively manage approximately 1,250 hectares of vineyards, encompassing Petit Chablis, Chablis, Premier Cru, and Grand Cru appellations. La Chablisienne is committed to producing high-quality wines that express the unique terroirs of Chablis. In 2014, their dedication to excellence was recognized when their oenologist, Vincent Bartement, was awarded the IWC White Winemaker of the Year by the International Wine Challenge.

Producer and Winemaker

The cooperative is led by a team of experienced professionals, with Vincent Bartement serving as the chief oenologist. Under his guidance, La Chablisienne employs meticulous winemaking practices to ensure that each wine reflects its specific vineyard origins. The collaborative approach between the member growers and the winemaking team ensures consistency and quality across their diverse range of wines.

Vineyards and Microclimate

The “Fourchaume” vineyard is one of the most esteemed Premier Cru sites in Chablis, situated on the right bank of the Serein River. The vineyard benefits from a south-east and south-west exposure, providing optimal sunlight for grape ripening. The soil is predominantly Kimmeridgian clay-limestone, rich in fossilized marine organisms, which imparts a distinctive minerality to the wines. The average age of the vines in this vineyard is around 25 years. The combination of favorable exposure, unique soil composition, and the moderating influence of the Serein River creates a microclimate that is ideal for cultivating Chardonnay, resulting in wines with freshness, complexity, and pronounced minerality.

Grape Varietals & Percentage Used

100% Chardonnay

Vinification & Aging Methods

After hand-harvesting, the grapes undergo cold settling before fermentation. Both alcoholic and malolactic fermentations are carried out in a combination of stainless steel tanks and oak barrels. The wine is then aged for approximately 12 months on fine lees, also in a mix of tanks and barrels. This approach enhances the wine’s complexity, mouthfeel, and aromatic profile while preserving its inherent freshness and minerality.

ABV (Alcohol by Volume)

Approximately 13%

Tasting Notes

The 2022 “Fourchaume” Premier Cru displays a pale-gold color with silvery highlights, presenting a limpid and brilliant appearance. On the nose, it reveals aromas of white orchard fruits and subtle vanilla. Upon aeration, a beautiful mineral intensity emerges, delicately accompanied by white fruits. On the palate, the wine is full, dense, and fresh, with fine mineral tension. It is gently spiced, leading to a long, mineral, and fruit-driven finish. This wine is a fine representation of the terroir. 

Food & Wine Pairing

This Premier Cru Chablis pairs exceptionally well with seafood dishes such as oysters, scallops, and grilled fish, where its minerality complements the briny flavors. It also harmonizes with poultry in creamy sauces, veal, and soft cheeses like Brie or Camembert. The wine’s acidity and mineral backbone provide a refreshing contrast to richer dishes, enhancing the overall dining experience.

Service Methods and Temperatures

To fully appreciate its aromatic complexity and crispness, serve the “Fourchaume” Premier Cru well-chilled at around 10-12°C (50-54°F) in medium-sized white wine glasses. This temperature accentuates the wine’s freshness and allows its nuanced aromas to shine. It’s recommended to open the bottle shortly before serving to preserve its delicate aromatics.

Storage and Aging Potential

While this Premier Cru Chablis is enjoyable upon release, displaying vibrant fruit flavors and crisp acidity, it also has the potential to develop additional complexity with cellaring. When stored properly in a cool, dark environment with stable temperatures, it can be enjoyed over the next 5 to 7 years, during which it may develop richer textures and more pronounced mineral characteristics.