Chablis Fourchaume Maligny

The Durup family, winegrowers from father to son, have been cultivating vines in Chablis for fifteen generations.

The Chablis Premier Cru Fourchaume is the most famous and the most commercial one of the Premiers Crus of Chablis, due first to its area (130 hectares for 850 hectares of Premiers Crus) and to its closeness to the Grands Crus. With 18 hectares planted in the appellation Chablis Premier Cru Fourchaume, Durup estate is the major producer of this appellation in the area. The wine produced in this appellation is certainly the rounder of all those ones produced in the Chablis vineyard. It is also the suppler but with a good structure typical of the Premiers Crus.

NOSE
The bouquet reveals aromas of Asian pear, smoky minerals, toasted bread and acacia flowers.

PALATE
The wine has a very round and smooth taste with a distinct fruity notes, nuances of minerals and pleasant acidity, which is well felt in the aftertaste. This is a round, supple wine with a very good structure typical of Chablis Premiers Crus .

VINIFICATION
Wood is not used in order to remain close to the terroir and the traditional aromas of Chablis wines.

PAIRING
This Chablis 1er Cru goes wonderfully with fish in butter or cream, such as salmon in a creamy sauce.

Region Description

(shar dohn nay)—This noble grape’s reputation was established in France, particularly in the Burgundy region, and the highly prized Chardonnay wines from Chablis, Mâcon, Mersault, and Pouilly-Fuissé are imitated by winemakers around the world. Generally an oaked wine (whether from expensive oak barrels or a quick soak in oak chips), its fruity aromas and flavors range from apple in the cooler regions to tropical fruits such a pineapple in the warmer regions. It can also display subtle earthy aromas, such as mushroom or minerals. It has a medium to high acidity and is generally full-bodied. Classical Chardonnay wines are dry. Chardonnay is also an important grape in the Champagne district where it's picked before fully ripe and while it still has high acid and understated fruit flavors—the perfect combination for champagne. California has adopted this grape with a fervor and there are some 200 wineries producing Chardonnay wines in other parts of the United States. Chardonnay has also seen a tremendous planting surge in Australia, and new vineyards are being planted in Italy, Lebanon, New Zealand, Spain, and South Africa.