Varietal
100% Chardonnay.
Tasting notes
Pale gold in color with green highlights.
Complex and open nose, a minerality lightly smoked reminiscent of citrus fruit zest, white peach, fresh spices such as mint.
Franc, very fresh and fruity on the palate with aromas of grapefruit and almond. Persistent on a mineral finish typical of the terroir.
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 2011
- pumping over every fortnight and ageing on lees
Vintage : 2011
2011 started with a very severe winter with extremely low temperatures and many days with snowfall. Springtime started with warm weather and higher than normal temperatures but with a lack of rainfall. At the end of March budding started in the vineyard with even some very early green shoots. June returned to normal conditions with rain and mild temperatures. This situation allowed the vegetative progression to continue with the normal development of the young grapes. The "veraison" or change of colour of the grapes occurred at the end of July. Summer continued with temperate weather in August but with much rainfall. September was very hot with the harvest starting with warm grape musts arriving at the cuverie and spontaneous fermentation occurring. The balance between fruit concentration and acidity permitted malolactic fermentation thus adding to the complexity of the finished wines.