Domaine Corinne Perchaud Chablis 2012
is expressive and vivacious. Fruity and powerful on the nose and lively in the mouth with good minerality. It is well balanced, with great aromatic purity and roundness.
The grapes were pressed immediately with a Bucher pneumatic press and no skin contact. The must was fermented between 19-23ºC in temperature controlled stainless steel followed by six months on the lees, during which malolactic fermentation took place. The vinification and maturation of the wine took place in tank, taking around 15 months in total. After gentle filtration Domaine Corinne Perchaud Chablis 2012 wine was bottled.
At first, the 2012 vintage seemed to be a difficult one with unpredictable weather conditions during the growing period. However, August and September were excellent: blue sky, sunny and dry conditions, light winds and cold nights – all the
elements required for a complete and perfect ripening of the Chardonnay berries. This vintage with a cold maturation- which
implies neither heat excess nor heaviness during ripening – has developed elegant, aromatic, well balanced and generously
Corinne Perchaud is married to Chablis producer Jean-Pierre Grossot, and together they make a formidable pair. Like Grossots, her wines are elegant, intense and nervy with superb definition and a wonderful capacity for ageing. They have a small domaine in the commune of Fleys, just south of Chablis itself, with 18 hectares of vineyard divided into 13.35 hectares of Chablis and tiny holdings of Premier Crus: Vaucoupin (1.45 hectares), Fourchaume (0.75 hectares) and Les Fourneaux (1.60 hectares). The average age of the vines is 25 years, although Corinnes steeply sloping Vaucoupin vines were planted back in 1962.
The Perchaud Chablis vines are mainly located in the village of Fleys. The steep, north to northwest facing vineyards have a surface area of 18 hectares and the soil is the typical Kimmeridgian soil of Chablis: chalky clay with some marl. The double Guyot trained vines are 25 years old on average. Corinne and Jean-Pierre avoid using chemical pesticides, choosing sustainable methods which are better for the environment and working the soils throughout the year to avoid chemical fertilisers too. Since 2012 the estate has been in conversion to organic certification.