A blend of four climats, Paradis, Renouel, Beaux Monts and Bâtardes from vines aged between 30 and 50 years. 10% whole bunch. Indigenous yeast ferments. Aged 50% in cement, 50% in old barrels. Bottled with no fining or filtration. Concentrated deep, dark cherry and black berry fruit here alongside a graphite, mineral structure.
About the Domaine
Delphine & Grégory Viennois are changing the way the world sees Irancy and producing concentrated, deeply fruited wines which are at once recognisably Burgundian as well as distinctive in their own right.
We are extremely pleased and excited to be bringing these wines to the UK for the first time. Although Irancy isn’t a household name this northern neighbour of Chablis has enjoyed something of a revolution in quality recently and attracted the attention of Neal Martin amongst other critics. The steeply sloped vineyards produce classically light and fresh Pinot from Kimmeridgian soils similar to those found in Chablis. Maison de la Chapelle, the personal project of Delphine & Grégory Viennois (Grégory is technical director of Domaine Laroche in Chablis), is at the forefront of this revolution, producing wines of uncommon depth and perfume from some of Irancy’s finest sites. Winemaking is traditional and hands off. Fermentation with natural yeasts takes place in cement before the wines are moved to 3rd and 4th fill barrels to mature. After maturing for 12 months the wines are bottled unfined and unfiltered.
“These wines are simply delicious; I feel the urge to make an order!”
Bill Nanson www.burgundyreport.com
“Maison de la Chapelle is the personal project of Grégory Viennois—technical director of Laroche—and his wife Delphine. Specializing in Irancy, these are rich, succulent reds, framed by powdery tannins and carrying an elegant patina from used oak barrels that situates them among the more contemporary expressions of the appellation. I was very impressed by these debut releases and warmly welcome another serious exponent of this unique village’s vineyards.”
William Kelly Wine Advocate Issue 244 August 2019