Varietal

100% Chardonnay.

Tasting notes

Pale gold colour.
Intense nose with aromas of orange zest, hazelnut and toasted almonds.
The palate is powerful and fresh combining minerality and white fruit. The soft finish reminiscent of brioche.

Food and wine pairing

Serve as an aperitif, with seafood, fish or chicken.

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

- machine-harvested, delivered partially crushed to the winery
- pneumatic pressing 
- cold static settling 
- Alcoholic fermentation during 7 or 10 days in stainless-steel temperature-controlled vats (18-20ºC) to preserve a maximum fruit 
- 100% malolactic fermentation with selected bacteria 
- pumping over every fortnight and ageing on lees

Vintage : 2014

After an extremely mild winter, the vine buds burst in the first days of April, three weeks earlier than in 2013. A touch of frost was felt at the end of the month, affecting several vineyards on the lower slopes and leading a loss of 20-30%. This dip in temperature markedly slowed the development of the vines. Climatic conditions were optimal at the start of June, with warm, dry weather encouraging the first flowering in certain sectors, although this varied considerably from plot to plot. The spike in warmth in June caused ‘shatter’ of flowers in many places. July was notable for wide temperature variations, from 8.5 to 36.2°C, leading to some scorching of the plants. August was damp and it was a challenge to stay on top of the vine diseases. Nonetheless, ripening continued steadily and the average yield on the vines allowed for a very satisfactory concentration of sugars. The first grapes were harvested on 16 September, and picking continued until 3 October.