Since 1967, Michel Laroche has lived, breathed and crafted Chablis, to worldwide acclaim. His family project kicked off in 2012, and with the next generation, Margaux and Romain, it’s to be Michel’s legacy, and no compromises are made. The laundry list of non-negotiables includes “purity, delicacy, precision, structure, balance, typicity and terroir expression”. Unfortunately the wine’s pretty average. Just kidding.
You loved the 2014 so much we had to go back and get a second lot. That’s all gone, but now you get the chance to try the 2015. And if you weren’t across it, 2015 was a pretty extraordinary vintage in Chablis: warmer, so riper styles, with Decanter describing even run-of-the-mill Chablis as “impossible to dislike”. But this is not run-of-the-mill. This is made by a superstar family, with the love that only a family can imbue into a wine.
This Chablis is a pure expression of chardonnay. Aromatic green apple, grapefruit, rockmelon, and a generous texture wrapped up in distinctive mineral notes. One of the most exciting new wines to come out of the region in years.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Chardonnay
- Serving Temp.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Chicken and sesame salad
- 1 barbecued chicken
- 120g baby spinach, washed, dried
- 1 large carrot, peeled, thinly sliced
- 4 green onions, thinly sliced
- 2 bunches asparagus, trimmed, cut into thirds
- 1 tablespoon sesame seeds, toasted
- 1/3 cup fresh orange juice
- 2 tablespoons tahini
- Remove flesh from chicken. Shred chicken. Place into a bowl. Add spinach, carrot and onions.
- Half-fill a frying pan with water. Bring to the boil over medium heat. Add asparagus. Cook until just tender. Drain. Refresh under cold water.
- Make dressing Whisk together orange juice, tahini, and salt and pepper.
- Add asparagus and dressing to chicken mixture. Toss to combine. Spoon into bowls. Sprinkle with sesame seeds. Serve.