2007 Laroche Chablis Premier Cru
In Chablis the soil has an important effect on the wine. In the best sites it is limestone overlaid with a layer of Kimmeridgean clay, which is very rich in marine fossils. Originally, for a vineyard to qualify for the appellation Chablis it had to lie on this soil. Recently, however, the appellation has been extended to vineyards on similar Portlandian clay. That’s why Chablis wines are best served together with sea fruits (especially oysters) or fish as the wines maintained some of the marine fossils character. Forty(40) vineyards have the right to Chablis Premier Cru AC. Among the best-known names are Montee de Tonnerre, Vaillons and Fourchaume.
I had this 2007 Laroche Chablis 1er Cru with some fish cooked in aluminum foil. Take the fish, you can take any kind of fish as long as it is whole and not cut into pieces, stuff it with slices of carrots, some onion, garlic, some red or green bell-pepper, add salt and freshly crushed pepper. Put the stuffed fish in an aluminum foil spray some olive oil, close the foil so the steam cannot get out while cooking and cook in the oven for about 40-45 min. You’ll have a nice and easy meal.
2007 Laroche Chablis 1er Cru
The wine has a clear, pale, lemon color. The nose is clean, youthful with lemon citrus and mineral aromas. In the mouth the wine is off dry, light-medium body, delicate, medium acidity, ripe apples, lemon but also some floral notes, well balanced with a fresh finish. The aftertaste is short to medium.
It is a decent Chablis 1er Cru but my impression was that the wine is uni-dimensional, lacking some complexity I found in other 1er Cru’s from Chablis. For 20 EUR I paid for it in a Duty free, this is an expensive bottle of average Chablis 1er Cru.