Blanchots has a unique soil composition, combining typical Chablis Kimmeridgian limestone with ammonites and a layer of white clay. Blanchots takes its name from this white clay which retains moisture and protects the vines from hydric stress.

Domaine Laroche owns 4.56 hectares (11.27 acres) — about one-third of the grand cru Les Blanchots. With south-east exposures on a steep slope ranging in elevation from 155 to 215 meters (509 to 705 feet), these old Blanchots vines ripen with a matchless minerality and aromatic richness due to the Kimmeridgian soil and the vineyard’s orientation, which protects the fruit from the late afternoon sun.

Harvest 2020 started on August 25th. The harvest was impacted by drought, particularly the yields of certain plots that were well exposed to the sun. Blanchots and Chablis Vieille Voye were the first plots to be harvested, followed closely by the Premiers Crus.

Pressing: The grapes are harvested and sorted by hand. Whole bunches are pressed in a pneumatic press, and then the must settles for 12 hours at 10° C to 12°C (50° F to 54° F) in large vats.

Fermentation: The must ferments for 3 weeks in a mix of French oak casks and stainless steel tanks.

Maturation: The wine is aged on fine lees in the same vessel as fermentation.

Filtration: Minimal filtration is used to preserve and maximize the natural character of the wine.

A real elegance appears in this grand cru, with a typical spring blossom aroma and a delicate mineral finish. On the palate, it offers a silky mouth-feel supported by a lively, racy acidity. Blanchots is delicate, silky and shows its charm after five years in bottle and at peak after 10 to 12 years.