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CHABLIS 1ER CRU VAUCOUPIN 2009

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2022  

Varietal

100% Chardonnay.

Tasting notes

Pale gold in colour.
A very elegant and complex nose with aromas of grapefruit zest and brioche enhanced by a beautiful smoked minerality.
The attack is very rich with a pleasant freshness of citrus and a taste of nuts. The finish reminds delicious creamy sweets.

Food and wine pairing

Ideal with salmon and beurre blanc, but also with roasted capon or guinea fowl. 

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
- malolactic fermentation was complete in December 2009
- pumping over every fortnight and ageing on lees

Vintage : 2009

Winter had been harsh and dry and vine stocks pruning took place in cold and sound conditions. In April temperatures increased as well as precipitations and auspicious weather conditions allowed an optimum budding-out. Late May the growth cycle was 10 days in advance compare to 2008 and full flowering was reached by the 10th of June. If July is marked with dampness - 20% precipitation more than normal – August is one of the warmest since several years and veraison is complete as early as the 15th. September being warm and dry; grapes naturally increase their degree of alcohol from 1 to 1,5% per week. The first grapes were pressed on the 14th. The persistent beautiful weather gave to the less early parcels the chance to come to ripeness. Therefore the last grapes were harvested in the same very healthy conditions than the first ones and arrived to the winery on the 24th of September. A very promising vintage!