My Account
 
Domaine Pinson Les Clos Grand Cru Chablis 2017
sample imgsample image only

Domaine Pinson Les Clos Grand Cru Chablis 2017

 
Item Sold Out
Decanter 96
"This is the less wooded of the two Les Clos bottlings from the Pinsons, but it's still quite a rich, powerful style. It's dense and complex, with notes of baking spices, subtle stone fruit and a saline, minerally flourish. Drinking Window 2020 - 2028"

The Wine
That’d be the best way to describe today’s Grand Cru Chablis from Domaine Pinson Frères: It’s from the awe-inspiring “Les Clos” Grand Cru vineyard and crafted by a family who’ve ... read more
Item ID: #33381
Size: 750mL (wine)
Closure: Cork

Other Similar Items

Info

Item Description

Decanter 96
"This is the less wooded of the two Les Clos bottlings from the Pinsons, but it's still quite a rich, powerful style. It's dense and complex, with notes of baking spices, subtle stone fruit and a saline, minerally flourish. Drinking Window 2020 - 2028"

The Wine
That’d be the best way to describe today’s Grand Cru Chablis from Domaine Pinson Frères: It’s from the awe-inspiring “Les Clos” Grand Cru vineyard and crafted by a family who’ve farmed this terrain since the 1600s. They know what they’re doing, and it shows, and I can’t think of a better wine to illustrate why sommeliers love Chablis so much. It’s got the layered texture and the profound mineral imprint that distinguishes elite Burgundian Chardonnay from Chardonnay made anywhere else. And yet Pinson’s “Les Clos” costs…what? Come again? That’s why sommeliers love Chablis—because we can actually afford to drink the very best. I suspect you love Chablis for that reason, too, and one sip of this brilliant 2017 will only reinforce that. Do yourself a favor and get some.

Les Clos is the largest and best-known of the seven Grand Crus of Chablis, a 27-hectare parcel on a perfectly pitched, south/southwest-facing slope. That westward tilt exposes vines to afternoon (as well as midday) sun, ensuring optimal ripening of grapes and delivering the boldest, most generous examples of Chablis Grand Cru.

The Pinsons completed renovations of their winery and aging cellars in 2004, and, upon her taking the reins of the estate in 2008, Charlène joined Laurent in striving toward the most sustainable farming regimen possible. They’ve also focused on vinifying each of their parcels individually, employing barrel fermentation and aging in some instances based on the site and the vintage. In the case of this 2016 Les Clos, fruit from 50+-year-old vines was fermented 80% in stainless steel tanks and 20% in barrels, then aged in used barrels for about a year before bottling. Combine this with the perfect ripeness of the 2016 vintage (widely characterized as a small-quantity, excellent-quality year), and you could be tricked into thinking you were drinking something serious from further south in the Côte de Beaune.

And yet, for all its layered lusciousness and hints of ripe stone fruits, there’s still that salty, oyster-shell minerality to root this wine firmly in Grand Cru Chablis. In the glass, it’s a bright yellow-gold extending to the rim, with seductive aromas of yellow apple, salted lemon, citrus pith, some tropical fruits, oyster shells, and hints of baking spices. It is full-bodied (by Chablis standards) and deliciously drinkable now, with a long finish driven by mineral flavors and lifted by refreshing acidity. It’s a voluptuous, lip-smacking Grand Cru Chablis, immensely enjoyable now if given about 45 minutes to unwind in a decanter: Serve it at 50-55 degrees in Burgundy stems to bring outs its aromas a rich texture, and try it alongside something white-sauce-y like blanquette de veau. Be sure to also hold onto a few bottles for revisiting about 5-7 years from now, when it promises to be a blockbuster. This is really a sneakily amazing deal, so take advantage of it!


The Estate
There are only so many certainties in life; the Earth is round, water is 2 parts hydrogen to 1 part oxygen, Joanie loves Chachi, John Lennon was a musical genius, and no Chardonnay in the world tastes like Chablis. This small hamlet, just a few hours south of Paris, relays the link between place and taste perhaps more than anywhere else in the world. The reason dates back to a unique soil formed by the recession of a prehistoric basin that once covered parts of northern France including the eastern Loire, southern Champagne, and most notably, Chablis. Known famously as Kimmeridgian marl, this limestone based soil is layered with fossils of ancient aquatic life. To say the wines from this region taste of salty seashells would seem obvious and on the nose, but it would be impossible to taste the best examples from Chablis without proclaiming that very fact. And few in this village are translating that distinct salty marine life into their wines as clearly as the Pinson family.

In a region so steeped in history (and prehistory), Domaine Pinson stands out, having farmed in Chablis since 1640. Perhaps the family’s most important figure, Louis Pinson, led the domaine in 1940 to become one of the first properties in Chablis to sell directly to the public, establishing them as early adopters of estate bottling. The domaine today is run by the dynamic Charlène Pinson and her father Laurent. They own 14 hectares of the crème de la crème of Chablis terroir, with prime holdings in six premier crus and the grandest cru of them all, Les Clos.

It is the duty of a conscientious grower to maximize the potential of these historic parcels of land by farming in a respectful and sustainable manner. Charlène and Laurent view themselves as not only farmers, but protectors of this sacred land. They choose to not use any herbicides or pesticides in the vineyards, while also ploughing and working the soils – pushing their vines to dig deeper into the limestone bedrock that endows the wines with the unmistakable Chablisienne cut and precision.

Charlène and Laurent’s philosophy in the cellar is defined by an informed flexibility. They believe that every parcel requires a unique vinification. To express their terroir, some vineyards are barrel fermented, while others are fermented in tank. Aging also sees a variety of vessels, including older barrels and stainless steel –Charlène follows no dogma, only using experience to determine the best approach for each terroir. It is an intuitive process, one which results in a stunning display of intense purity across the Domaine Pinson range, seamlessly marrying the historical grandeur found in Kimmeridgian marl and the noble Chardonnay of Burgundy.

Domaine Pinson

View all from Domaine Pinson
Family roots in Chablis that date back to 1640
All vineyards located in the HEART of Chablis
Between Vaillons and Montmains
Impeccably ploughed Kimmeridgian soil
Vineyard by vineyard approach to vinification
100% hand harvested
Only indigenous yeasts used

There are only so many certainties in life; the Earth is round, water is 2 parts hydrogen to 1 part oxygen, Joanie loves Chachi, John Lennon was a musical genius, and no Chardonnay in the world tastes like Chablis. This small hamlet, just a few hours south of Paris, relays the link between place and taste perhaps more than anywhere else in the world. The reason dates back to a unique soil formed by the recession of a prehistoric basin that once covered parts of northern France including the eastern Loire, southern Champagne, and most notably, Chablis. Known famously as Kimmeridgian marl, this limestone based soil is layered with fossils of ancient aquatic life. To say the wines from this region taste of salty seashells would seem obvious and on the nose, but it would be impossible to taste the best examples from Chablis without proclaiming that very fact. And few in this village are translating that distinct salty marine life into their wines as clearly as the Pinson family.

In a region so steeped in history (and prehistory), Domaine Pinson stands out, having farmed in Chablis since 1640. Perhaps the family's most important figure, Louis Pinson, led the domaine in 1940 to become one of the first properties in Chablis to sell directly to the public, establishing them as early adopters of estate bottling. The domaine today is run by the dynamic Charlène Pinson and her father Laurent. They own 14 hectares of the crème de la crème of Chablis terroir, with prime holdings in six premier crus and the grandest cru of them all, Les Clos.

It is the duty of a conscientious grower to maximize the potential of these historic parcels of land by farming in a respectful and sustainable manner. Charlène and Laurent view themselves as not only farmers, but protectors of this sacred land. They choose to not use any herbicides or pesticides in the vineyards, while also ploughing and working the soils – pushing their vines to dig deeper into the limestone bedrock that endows the wines with the unmistakable Chablisienne cut and precision.

Charlène and Laurent's philosophy in the cellar is defined by an informed flexibility. They believe that every parcel requires a unique vinification. To express their terroir, some vineyards are barrel fermented, while others are fermented in tank. Aging also sees a variety of vessels, including older barrels and stainless steel –Charlène follows no dogma, only using experience to determine the best approach for each terroir. It is an intuitive process, one which results in a stunning display of intense purity across the Domaine Pinson range, seamlessly marrying the historical grandeur found in Kimmeridgian marl and the noble Chardonnay of Burgundy.

Questions

No questions posted yet about this item.

Reviews

Be the first to reivew this item!