Domaine Gerard Duplessis Montmains 1er Cru Chablis / 2019 / 750mL

Their vineyard in Montmains is 3 hectares and the biggest parcel of Domaine Gérard Duplessis - situated across 2 parcels both over 80 years old. One parcel on the border between Montmains & Foret and then the second one in Foret ie both straddle the line but he bottles both together as 1er Cru Montmains. The character of the terroir is very straight with weight in the mouth. Tension, more intellectual. Lilian's favourite Cru, typicity of Chablis as he puts it. Pressed straight into tank, no pre ferment racking or setting, wild fermentation, malolactic finished in tank and left on lees for 6 months. Then transferred to barrel, 10% new, total elevage of 12 to 18 months vintage dependant.

“Pale in colour and fresh on the nose, left bank austerity shines through at first, then the main body of the wine is much fleshier behind. Even with, some heat at the finish, but more spice. Good grip though, this has potential to be a grand vin de garde”
Jasper Morris

About Domaine Gérard Duplessis:

Domaine Gérard Duplessis is a family run cellar founded in 1895, today managed by Lilian Duplessis. Located in the heart of the Chablis's region it has 9 ha divided on 8 different appellations. Every vineyard is worked in accordance to organic farming since 2007 and achieved certification in 2013 hence all the wines now from then are labelled as such. In fact he now farms biodynamically. All vineyards used for village, Premier Cru, and Grand Cru wines are Kimmeridgian limestone, with the Petit Chablis on Portlandian limestone, making the village Chablis a seriously good village style.

Lilian's philosophy for working in harmony with the earth translates to how he works in the cellar: native yeast fermentations, fermentation with lees in stainless steel tank followed by a 12 to 18 month (depending on the classification & vintage) elévage in oak barrels (10% new) before being bottled with a minimal addition of sulfur. The Petit and Village Chablis see only cuve (vat) however minimum on 6 months on full lees post malo before bottling.