Duplessis

8/28/19 -

Under the best of circumstances, organic and biodynamic viticulture is never easy. When you combine that with a marginal climate like that in Chablis the level of difficulty only increases. This is why we have such admiration for father and son vignerons Gérard and Lilian Duplessis. In an area known for industrial farming, the Duplessis family makes a beautiful array of terroir-specific Chablis from well-situated plots in the village, showing respect for the soil and utilizing traditional methods in the cellar.

Lilian, who has succeeded his father Gérard, farms the family’s 9 hectares of village, premier cru and grand cru vines organically (certified since 2013). Cellar work is traditional with native yeast fermentations, long lees aging in stainless steel tanks, followed by 6 to 18 month elévage in neutral oak barrels before bottling. There’s nothing flashy or stylized here, the wines are quietly articulate, communicating the individual terroirs with subtlety and nuance.

Today we are pleased to offer a selection of the brilliant, albeit difficult 2016 vintage along with a smattering of library releases. 2016 is a vintage that was beset by seemingly everything Mother Nature could throw at it—frost, two months of persistent rain, hail, heat—yet the wines' expressiveness and energy belie the troubles of the year. The wines are bright, balanced, detailed and vibrant (if only there was more wine!). The balance of this offer is a selection of 2014s, which are beginning to show their inherent classicism with pure white fruits and a nuanced mineral character.

John McIlwain