Varietal

100% Chardonnay.

Tasting notes

Shiny pale golden colour.
Elegant and mineral on the nose with subtle notes of blossom, white tea, apricot and mango.
Velvety and nevertheless crisp, fat and round. Fruity on the palate with flavours of dry fruits, hazelnuts,  honey and fresh soft spices.

Food and wine pairing

Perfect with oysters, seafood or fish, as well as grilled meats.

Serving suggestions

14°C

Ageing potential

Already very pleasant, it will express its full potential up to 4 to 6 years after its vintage.

Origin

The 27 hectares of Vaucoupin’s vines are located on the right bank of the Serein river in the commune of Chichée.

As for the history, the name Vaucoupin could refer to the structure of the vineyard itself. It could mean that the valley used to covered with woods that were cut at a time or shared between several different owners. It might also refer a former owner, named Coupin.

Our cuvée comes from grapes harvested on very old vines with roots burrowing deeply into the stony, clay and limestone soils.

Vinification and maturing

Vintage : 2006

Winter had been cold, the coldest since 1986. The vines started to sap in April, and budburst appeared around the 16th, but the process was slow. The month of May received little sunshine with a 20% increase on the rain meter. Despite the beautiful flowering, the vines were rather pale. The delay however was quickly caught up in June as the temperatures rose. The thermometer reached 34 -37° C on 9 & 10 July and the vine was in good phyto- sanitary health giving large and tight grape bundles. The heat wave stayed 3 weeks, generating a real hydrous stress which blocked the evolution of the vines. This was followed by the month of August, the coldest since 20 years, which reduced the stress. High temperatures in the 1st week of September until the 16th gave rise to the most premature harvest since 1976, apart from the atypical year of 2003. The grapes taste sweet, weakly acidic and very golden. They arrive at the press between 19th and 29th September, in order to avoid the appearance of decay due to heavy precipitations at the end of the month. The grape harvest offers great health, a pH level higher than the average for the Chablis region, oscillating between 3.3 -3.5, with a rather weak acidity and an alcoholic potential of 13°. The yields are more heterogeneous but reached an average. The vat room’s work centred on bringing out the aromatic expression of the wines. Alcoholic fermentation had been rapid for the first juices brought in and longer for those of the second week. Partial malolactic fermentation enables the conservation of freshness and balance of this vintage.