December 10, 2018
 

Estate Grown Chablis & Gigondas

Grossot 2017 Chablis 'Traditionnel'
Retail:  $38.95/btl  (12 btl/cs) 

Grossot 2015 Chablis 1er Cru 'Les Fourneaux'
Retail:  $52.95/btl
(12 btl/cs)

Gour de Chaulé 2016 Gigondas 'Tradition'
Retail:  $39.95/btl  (12 btl/cs)

 

To Order - simply email wine@thevineagency .ca or call 416-693-7994. We'll follow up promptly to arrange delivery.

 

Expanding Our French Portfolio

We recently joined forces with Dan Ruddick, who established Allegro Wine Imports 30 years ago, and brings a portfolio of exceptional French wineries to The Vine.

Many of our clients are already familiar with Dan – long-time percussionist with The Toronto Symphony, and one of the first agents to work in the LCBO 'Consignment Program'. Over the coming months, we'll be bringing you an outstanding selection of wineries to complement our established French, Italian, American & Antipodean collection. These 'new' wineries represent some of the top growers in their respective regions, and just as you expect from The Vine, they are family-owned, estate-oriented, and highly distinctive producers. Look for 'an Allegro Selection' on our prices lists.

And keep your eyes peeled for the great wines of Chateau Val Joanis, Domaine du Gour de Chaulé, Domaine Grossot, Domaine Meo-Camuzet, Domaine Seguin-Manuel, and more...

 

DOMAINE CORINNE & JEAN-PIERRE GROSSOT

Located in the village of Fleys, on the slopes between Chablis and Tonnerre, Corinne Perchaud & Jean-Pierre Grossot, and their daughter Eve, produce wines with beautiful texture & great minerality reflecting the famous Kimmeridgean soils of the region. Released a year or 2 behind many other growers, these represent an older style of Chablis, benefiting from from a little extra time in bottle, especially the 1er Cru. The 18 hectares of vineyards owned by the Grossot family since the 1920’s are major references of the Chablis region. 13 hectares are AOC Chablis, and 5 hectares are Chablis 1er Cru Vaucoupin, Mont de Milieu, Fourchaume and Les Fourneaux.

It is a modern cellar, with sorting table, pneumatic presses, gravity feed, and stainless fermenting tanks. Maturation takes between 9 and 18 months to produce wines with a perfect balance. Oak barrels are judiciously used (30% maximum), to enhance the fruit underlined by the saltiness of the fossilized oysters that make the region famous. These wines are complex, textural, and rich, benefiting from indigenous yeast fermentation, extended sur-lie aging as well as malolactic conversion – processes that contribute subtle creaminess, softness and great complexity to the wine's texture and flavour. But don't confuse these with any 'New World' style – they display incredible crispness, and the trademark Chablis minerality and rush of acidity, that together, make them powerful in the present and long-lived for the future.


 

DOMAINE DU GOUR DE CHAULÉ

The Domaine du Gour de Chaulé, situated in the village of Gigondas, was founded in 1871 by Eugene Bonfils, the great-great-grandfather of the current proprietor, Stephanie Fumoso (that's Stephanie on the left). All the wine produced at the estate was sold in bulk until 1970 when Stephanie’s grandmother began to bottle a small percentage of the estate’s wine for sale to private clients. Stepahnie’s mother, Aline Bonfils, ascended to the head of the domaine in the early 1980s and it was under her direction that the tradition of estate bottling expanded significantly. 

The domaine comprises 11.5 hectares, 10 of which are within Gigondas. The remaining 1.5 hectares are situated in the nearby communes of Vacqueyras and Violes – from which a Côtes du Rhône is produced for the US market. Aline Bonfils believes strongly in Grenache as the heart and soul of Gigondas and she transmitted this philosophy to her daughter. 85% of the vineyards are planted to Grenache (including 0.5 ha of 100+ year-old, pre-phylloxera, own-rooted vines), with approximately 10% dedicated to Syrah & Mourvedre and the balance to Cinsault. The family has always believed that minimal intervention in both the vineyards and the cave is key to preserving the essential character of the wines – to 'respect the millesième and keep it's authenticity'. The wines are produced from organically-farmed grapes (not certified) that are not destemmed, an approach considered essential to providing the classic character of Gigondas.

The average age of the Grenache vines planted within the vineyards is >60 years. In the cellar, whole-cluster pressing, traditional vinification, manually-controlled fermentation temperature in 100+year old concrete tanks... After the malo is complete, the wine is transferred to large oak foudres where it stays for approximately 18 months. The wine is racked no more than three times before it is bottled – unfined and unfiltered – 30 to 36 months after harvest. Very low levels of sulphur are used to ensure stability for long-term aging.