2012 Chablis Les Clos Jean Paul Droin

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£54.00 DP

Average critic rating : 92.0 points



Once again, there is enough wood to notice but not really enough to materially detract from the broad-ranging nose of white flowers, citrus zest, oyster shell and mineral reduction. There is similar richness and power to the middle weight plus flavors that possess slightly better definition if not quite the volume of the Valmur. There is good energy to the saline and relatively dry finish that avoids overt austerity. I would suggest holding this for 7 to 10 years. Tasted: Oct 15, 2013. Drink: 2019+



The 2012 Chablis Grand Cru Les Clos is the most reticent Grand Cru on the nose, with tightly wound minerals that deserve two or three years in bottle. The palate is very well-balanced with a fine line of acidity. Citrus lemon and orange rind at the front of the mouth and a wall of minerals at the back, and yet it is not giving much away at the moment. This is a Les Clos for the cellar. Drink 2017-2028. ||It was a pleasure to meet Benoit Drouin at his family’s tasting room close to the center of Chablis town (the winery, located on the outskirts was built in 1999.) This might be considered the Chablis equivalent of J.L. Chave in terms of intergenerational proprietorship. “The estate has been passed from father to son over 14 generations since 1620,” Drouin informed me as we descended the stairs to the tasting room. Indeed, the family have been deeply intertwined with the history of the region, Marcel Drouin having created the Fete des Vins de Chablis in the 1950s. The domaine presently encompasses 26 hectares of vines spread over 16 appellations, which includes a parcel in Vauleront that has just been bought and will debut in 2013. Benoit explained how he has a traditional approach in the vineyard. “We have an intelligent approach in the vineyard – nothing extreme,” explained Benoit, “and 80% of our time is spent working the soil. We commenced the harvest in 2012 on 19 September and the yields came in at around 40 hectoliters per hectare.” He is not convinced by biodynamic techniques. Rather, he is focused on enhancing the life in the soil and has seen a great difference since they began ploughing the soils in 1999. One other change is the pruning. Since 2002, they have lateral vines trained either side of the trunk that he says decreases vigor and enhances aeration, thereby reducing disease. Benoit’s policy is to pick early in order to capture the acidity and he chaptalizes a little to increase alcohol. He prefers this to picking later and then potentially having to acidify. The wines are matured in stainless steel with a maximum of around 15% barrel aging, using a mixture of around 5-year-old barrels. He is positive about the 2012 vintage that he found regular across the vineyards, unlike the 2013s. Wine Advocate.August, 2014


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