2023 Eleni & Edouard Vocoret Chablis Grand Cru "Blanchot", Burgundy, France

ABOUT THIS WINE

Blanchot is the easternmost of Chablis’s seven Grands Crus, a south- to southeast-facing slope on thin clays over Kimmeridgian limestone that gives a finer, more floral expression of Chardonnay. The Vocorets have two plots totaling 55 ares. Blanchots is the only east-facing parcel of the grands crus. Known as the “femme fatale” of the range, it produces wines of elegance, perfume, and irresistible seduction. The Vocorets farm and harvest by hand, ferment with native yeasts, and raise the wine on fine lees in a mix of stainless steel and seasoned barrels with no new oak, preserving cut and salinity. The 2023 shows ripe citrus and white-flower lift over oyster-shell minerality and a long, chalk-lined finish, capturing Blanchot’s poised, elegant profile.

ABOUT THIS PRODUCER

Édouard and Eleni first met during the 2010 harvest in New Zealand. Not long after, they married and returned to Chablis to take over a small piece of Edouard's family domaine (Domaine Vocoret & Fils) and establish their own project in 2013. With just 3.3 hectares to start, their vision was clear: a more artisanal, sustainable approach, focused on farming. Making single-site wines that highlight the individuality of each plot through the same thoughtful, minimalist winemaking. Their small holdings allowed them to know every vine by heart, and together they brought a passion and energy that marked a new generation in Chablis.

In 2023, Édouard inherited an additional 5 hectares of impressive real estate —including Butteaux and new 1er crus Forêts, Séchet, Châtaigne, and Montée de Tonnerre, along with the Grands Crus Blanchots, Valmur, and Les Clos—bringing the domaine to roughly 10 hectares. This expansion gives them the chance to deepen their terroir-driven approach while entrusting some village parcels to younger growers. With a solid foundation and an exciting future ahead, Édouard and Eleni continue to carve their own distinct path in Chablis.

Eleni and Edouard’s approach in the cellar is consistent across all the wines. Alcoholic and malolatic fermentation is done in stainless steel with natural yeast. The wines are then aged for one year in old barrels. Before bottling the wines are put back in tank for an assemblage of one or two months. Bottled unfined and unfiltered with minimal sulphur addition.