Corinne
and Jean Pierre Grossot represent the third generation of winemakers at
their family domaine. The Grossots cultivate 18 hectares of Chablis
vineyards, centered in the village of Fleys, just east of the town of
Chablis on the road to Tonnerre. Their production is about two thirds Chablis AOC and one third of the Premier Crus Mont de Milieu, Vaucoupin, and Fourneaux.
Wine maker Jean-Pierre Grossot seeks to produce exceptional Chablis
wines -- and especially Chablis AOC -- by keeping the rich Chardonnay
fruit, the unique mineral quality of the Kimmeridgian soil, and the
lively fruity acidity and bouquet, in perfect balance.
Grossot’s vineyards practices follows and go beyond the “lutte raisonnee” standards towards full sustainability. By pruning severely, the vines
have adequate aeration and the threat of problems requiring treatments
(such as various forms of mildew and botrytis) are eliminated. The
vines are fertilized using only organic materials, the soil is
ploughed, and grass is planted between the rows. No synthetic products
are used. Grossot recycles his vine cuttings as fuel for heating the
domaine’s buildings. These and other measures are examples of
sustainable farming chez Grossot.
The
grapes are hand-harvested and gently pressed in a horizontal pneumatic
press to ensure the fullest extraction of flavors and aromas. The juice
ferments very slowly at low temperatures in stainless steel tanks, and
after a first racking, the wines rest in tanks to develop. Depending on
the vintage, Grossot may block the malolactic fermentation in order to
ensure that his wines retain their fruity acidity and crispness, so
essential for great Chablis. Bottling is usually done one year after
the harvest. Grossot’s commitment to making high quality Chablis wines
has brought him international acclaim, particularly in the Revue du Vin
de France, The Wine Spectator and Decanter.
Grossot takes great pride in his Chablis AOC,
which comes from exceptionally well-placed sloping vineyards around his
winery in Fleys, which is on the natural continuation of the Mont de
Milieu 1er Cru hillside. The vines are an average of 25 years of age.
Grossot is able to produce such rich and expressive Chablis AOC because
his grapes attain extra maturity due to the favorable microclimate. The
Chablis AOC is vinified entirely in tank. It is packed with flavors of
ripe pear, citrus and minerals, and has a long and refreshing finish.
The Chablis 1er Cru Fourneaux comes from a steep, south-facing slope on the far side of Fleys, across
the valley from Grossot’s home and winery. Grossot replanted this
vineyard because of its enormous potential, and his one and a half
hectare parcel is now 13 years old. This Premier Cru represents fine
value, and always “shows well” upon release. It is the most generous of
the three Premier Cru bottlings, offering fine depth of spicy, ripe
pear fruit and mango, with a long finish.
The Chablis 1er Cru Vaucoupin comes from a steep south-facing slope on the far side of Fleys. There
is more clay in the soil and the vines average 42 years of age, factors
which contribute to his Vaucoupin’s full-bodied and concentrated
character. About one third of the production is aged in neutral
barriques so as to allow the wine to develop fully. This part is
assembled before bottling with the 2/3 portion which is aged in tank.
Grossot aims to balance the natural power of the Vaucoupin vineyard
with finesse and soft acidity to produce an exquisite Chablis, needing
at least three years in bottle to be fully enjoyed.
Grossot owns 2/3 of a hectare in the famed, south-facing Chablis 1er Cru Mont de Milieu vineyard, which borders the Grands Crus. The vines average 26 years of
age. This is Grossot’s most concentrated cru, combining remarkable
structure, intensity and purity. The Mont de Milieu needs three to five
years of bottle age to show all of its richness and nuance. It tastes
of lemon cream, citrus and minerals, with stunning focus and
persistence.
