This is a new project from Michel Laroche and his two daughters (Margaux and Cecile), starting with the 2012 vintage, and named after Michel’s father Henri.
The vineyard holding currently stands at 8ha. Most of the vineyards are planted to the 41B rootstock, which allows for later ripening (useful in combat- ting climate change) and limestone tolerance. The vineyards are farmed organically.
The basic Chablis comes from 20 year vines, plant- ed at south-east exposure in the village of Maligny and from parcels next to the Grand Cru Valmur. The grapes are whole-bunch pressed and fermented totally in stainless steel. Michel likes high acidity in his wines and seeks to preserve it by only allowing 85% of the wine to undergo malolactic fermenta- tion. Michel owns 4.5 ha in Fourchaume and makes 3 wines.
The Fourchaume 1er Cru comes from 30 year vines and 10% of it is barrel-fermented and aged. Much like the basic Chablis, not all of the wine undergoes malolactic fermentation, preserving the acidity. It is aged on lees for 12 months and has a real floral, acacia and lemongrass quality to it. The minerality is palpable here, giving an almost chalky mid-palate.