Like the village wine the 2017 Fourchaumes is again bright and with lovely ping. This is less rich and more restrained than in some years - but pleasingly the house style of breadth and sleek flesh is there! The weight of fruit is impressively measured. It’s all there, just a little more clipped for now. Good power and intensity. As ever this is such a great wine, you just want to drink it. No oak but impressive texture and amplitude. Really good. L&S (Oct 2018)
Currently out of stock in our warehouse.
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You do not have to step up too far (from the Village Chablis) for a more intense and age-worthy treat – 1er Cru Fourchaume. Again impossibly good value for money, this is a cracking wine with superb buoyancy and drive. Rating: 17.5+ Matthew Jukes www.matthewjukes.com(Jan 2019)
Domaine Adhémar et Francis Boudin
Domaine Adhémar & Francis Boudin, also known as Domaine de Chantemerle, has supplied L&S since our very first list. Adhémar, now sadly departed on his 96th birthday, was a well-known personality, never short of a story. He was in the leading group of the pioneering growers who cleared scrub and planted some of the original Chablis vineyards. It was hard, and he only stopped keeping cows alongside ('if you didn't have a cow or two you died of hunger') in the mid-1950s. It is astonishing to think that the Premiers Crus were only defined in 1975.
Adhémar was the first to bottle the macabrely-named 'Homme Mort' Premier Cru separately, (it is usually sold as part of la Fourchaume) after a geologist confirmed his belief that it closely resembled the soil structure and exposition of the Grands Crus. The name is as a result of the discovery, when the vines were originally planted, of the body thought to be that of an English soldier from the Hundred Years’ War.
Francis Boudin, now aided by the next generation, his daughters Angélique and Virginie, as well as Angélique's husband, continues to make wines that are, for Chablis, rich and yellow gold, fatly concentrated, unoaked and pure, with a mildly buttery edge rounding out that minerally, stony ethereal Chablis character. These are wines which can be consumed with enormous pleasure in their first year after the harvest, or kept (even the simple Chablis) for several years.
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