Domaine Long-Depaquit, Albert Bichot, Chablis, Burgundy, France, 2023

Producer Profile

The Bichot family have had connections to wine since 1831, when Bernard Bichot founded a wine trading business in Monthélie.

Bernard’s son, Hippolyte, bought the first of the family’s vines in Volnay and his son Albert gave the family business momentum in the late 19th century, settling in the heart of Beaune where they still follow their dream to this day. Having gone off to find adventure in the world, travelling extensively from the Arctic to the Antarctic, Albéric Bichot returned to Beaune and took over the business in 1996; and though he fully respects the family’s traditions, he is completely focused on the future. Albéric compares himself to the “conductor of an orchestra, proud to bring people and their talents together in a common project”. He tackles the many challenges faced by the region with energy, converting to organic viticulture in the Côte-d’Or vineyards, adapting to new markets as they emerge, and increasing the prestige and exposure of Burgundy wines worldwide. He remains convinced that the quality of the grapes is what determines the quality of the wine and is currently focused on work begun in the 1980s to secure supplies and expand vinification and cellaring capacity.

Viticulture

Domaine Long-Depaquit farms 69 hectares of Chardonnay across 34 individual vineyard parcels within the Chablis appellation. The 38-year-old vines are planted on classic Kimmeridgian calcareous clay soils and gentle slopes with varying exposures around the village of Chablis. Each parcel is vinified separately to preserve the unique characteristics of its terroir and enhance the wine's overall complexity.

Winemaking

The grapes undergo alcoholic fermentation in temperature-controlled stainless steel vats to retain freshness, aromatic purity and terroir expression. Individual vineyard parcels are vinified separately before ageing on fine lees, allowing the wine to develop additional complexity and texture while maintaining its vibrant, mineral-driven character. No oak is used during maturation. The wine is aged on fine lees in stainless steel vats for 10 to 11 months, preserving the purity of fruit, freshness and hallmark mineral expression of Chablis.

Tasting Note

Elegant and precise, this Chablis displays intense aromas of candied lemon and delicate white flowers. The palate is crisp and chiselled, combining vibrant citrus fruit with classic mineral tension. A long, refreshing finish reveals distinctive saline and iodine notes, hallmark expressions of fine Chablis terroir.

Food matching

Perfect with oysters, grilled langoustines, crab salad and citrus-cured seabass, highlighting its coastal freshness.