Domaine Long-Depaquit 'Moutonne' Chablis Grand Cru 2020

Maison Albert Bichot was established in Beaune in 1831 by Bernard Bichot, grandfather of the first of a line of Albert Bichots.

The current managing director is Alberic Bichot (born 1964) who has revitalised the business which is now based around a series of domaines: Long-Depaquit in Chablis, Clos Frantin for the Côte de Nuits, du Pavillon for the Côte de Beaune and Domaine d’Adélie for Mercurey. Wines with one or other of these denominations will be from their own vineyards, while wines just bearing the name Albert Bichot will be from purchased grapes.

The company has separate vinification centres in Chablis, Pommard, Nuits-St-Georges and Beaune itself. Lupé-Cholet is an associated marque. Christophe Chavel has been looking after the vineyards since 2000, ensuring that they are all ploughed and no fertilisers are used. Alain Serveau, originally from a domaine in Morey-St-Denis, is technical director. Fermentation takes place in wooden vats of varying sizes depending on the specific plot of vines in question, using natural yeasts. Maturation is in oak barrels without too much new wood: 20 to 30 per cent for village wines, from 50 to 100 per cent forgrands crus.

Bichot is now a serious player with some excellent red wines which avoid showing too much of a house style, and some fine whites.

Formerly owned by the monks of the Pontigny Abbey, Monopole du Domaine Long-Depaquit "Moutonne" is a plot that is sheltered within a natural amphitheatre at the heart of the Grand Crus, the historic part of the Chablis vineyards that dates back over one thousand years.
Located in both "Vaudésir" (95%) and "Preuses" (5%), this south/south-east facing plot with its ideal location and shape enable it to capture all of the sun's rays. The steep slope (nearly 40%) in the central part of the plot protects the vines from the North winds. Traversed by a wall, the lower part of the plot yields wines that are rich and structured while the grapes hailing from the upper part lend the blend its floral aspect and tautness.

The grapes are hand picked before fermentation in a combination of steel tanks and oak vats. Ageing is 75% in stainless steel vats and 25% in 1 to 5-year-old oak barrels for 10 months on fines lees then in stainless steel vats for 6 months.

Complex nose that combines notes of white and yellow-fleshed fruit, citrus, and delicate flower scents. The palate is full and generous, marked by the minerality due to the marls found in this micro-terroir. This wine features pleasing freshness, a slight hint of well-integrated oak and exceptional length on the palate.