Jasper Morris 92-95
"Also just assembled. What a volume of fruit on the palate even though we cannot really see the nose yet. Brilliant deep white fruit. Broad shouldered, but not bearing undue weight of flesh, and really good length., sometimes I worry about the wood used for this cuve, but not this year Tasted: July 2020"
"Beguiling toasted nut, oak and camembert nose. The palate backs up the bouquet with a rapier thrust of intense mineral, earthy and savoury herbal tones. This is an outstanding elite wine that's perfectly balanced and gifted with both the complexity and class that mark it out as the very best.
"30 year old vines on average from a south facing slope. Continuation of and same exposure as the band of Grand Crus and a stones a throw from Les Clos Kimmeridgian soil with more white stones than any other 1er Cru Fermented in barrel (15 new) Aged in 2-5 year old barrels.
Laurent Pinson describes 2017 as a vintage "where frost once again cost a lot of potential yield and in some sectors we made even less than we did in 2016. Overall I would put our 2017 production as down 50 relative to a normal crop, which is to say around 29 to 30 hl/ha for the 1ers and about 25 hl/ha for the Les Clos. On the plus side the rest of the season was actually pretty clement without undue disease pressure thanks to the largely warm and dry conditions. This allowed us to harvest mature and beautifully clean fruit as the reduced crop had no trouble ripening properly. I have been doing this a long time and honestly, I have rarely seen such beautifully formed bunches and the only shame is that there were so few of them! Potential alcohols were good to very good but not high with total acidities in the 7 to 8 g/L range and post-malo pHs that ranged from 3.25 to 3.3. Speaking for my wines, I really like how fresh and saline they are plus they offer an abundance of classic Chablis elements. I think that they should age well but due to the fact that they have a certain tenderness to them, they should be approachable young as well."
About the winery
For more than 350 years, the Pinson family has produced wine. Domaine Pinson Frres ChablisLaurent and Christophe Pinson, worthy successors of their grandfather Louis, continue the family tradition, which began in 1640, date of the first official documents preserved by the family.
In 1940, Louis Pinson and his wife were one of the first wine growers in Chablis to bottle and sell their wines direct to the public. At that time, the domaine had a surface of approximately three hectares, and reached five hectares in 1982
Domaine PinsonView 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.