2015 Chablis Beauroy 1er Cru

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2020 - 2027

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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.

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Tribut, who picks his seven hectares of vines entirely by hand, started harvesting in 2016 on September 26 with potential alcohol around 12.2% and did not chaptalize. He noted that sugars rose to 12.6% during the vinification but admitted that his refractometer may have been off at the outset. He described the pHs of the 2016s as low. “It’s a classic vintage but not austere,” he summarized. Tribut ferments all his wines in pièces and then, after about a year, gives them six months in cuves before bottling during the second spring. Tribut's wines typically convey a noble rusticity and they have been better than ever in recent ripe vintages. They're worth a search for fans of le vrai Chablis.

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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.

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"Some frost, some hail, but not terrible," said Laurent Tribut about the spring of 2016. He had a bit of hail in his village parcels in 2015 but still waited another five or six days to harvest, dropping the dried grapes and then pressing very softly, as he found the grapes "a bit flat" after the storm. Still, said Tribut, "it would be an error to drink the 2015s too early." At the time of my visit, the Côte de Léchet was still in the middle of its malolactic fermentation, having taken forever to start owing to its very low pH of 2.85.

Tribut bottled his 2014s at the end of April (except for a small batch of the village wine that was bottled before the 2015 harvest) and was worried that the wines would be too narrow and clenched for me to taste. But their high quality was clear to see. Tribut finds the 2014s "in the style of 2012, 2010 and 2008."

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