Domaine Roy-Prévostat Premier Cru “Côte de Léchet” 2013 .
Domaine Roy-Prévostat Premier Cru “Côte de Léchet” 2013
Producer: Domaine Roy-Prévostat et Fils (entirely owned by Domaine Daniel-Etienne Defaix)
Region: Chablis Premier Cru, Burgundy, France
Vineyard: Côte de Léchet (Right Bank Premier Cru, Kimmeridgian limestone soils) with a steep 38% south-east facing slope.
Average vine age: 39 years
Grape Variety: 100% Chardonnay
Alcohol (ABV): 13.0%
Winemaking:
This cuvée is produced from the tête de cuvée (first press juice), ensuring purity and finesse from the outset. Fermentation is carried out with indigenous yeasts at a controlled 18°C over approximately three weeks, preserving aromatic precision. Full malolactic fermentation softens the natural acidity, while an extended élevage on lees—accompanied by monthly bâtonnage over 18 months—builds texture, depth, and ageing potential. This meticulous approach enhances both richness and the wine’s capacity for long-term development, while retaining its unmistakable Chablisien minerality.
Tasting Note:
A compelling and terroir-driven Premier Cru Chablis, Côte de Léchet from Domaine Roy-Prévostat captures both the power of its steep hillside origin and the finesse of classic Chardonnay. The nose is refined yet expressive, revealing citrus zest, green apple, and white peach, layered with subtle notes of hazelnut, fresh cream, and a delicate saline edge. Beneath the fruit lies a distinct flinty minerality that speaks clearly of its Kimmeridgian soils.
On the palate, the wine is generous and enveloping, reflecting the richness of the vintage, yet remains beautifully structured. The extended lees ageing lends a creamy, almost silky texture, balanced by a vibrant acidity that drives the wine forward. Flavours of ripe orchard fruit, lemon curd, and a touch of brioche evolve into a long, precise, and distinctly mineral finish.
The finish is long, savoury, and mineral, lingering with precision and quiet power. Drinking at its peak now, it will continue to reward over the next 2–3 years. A superb match for lobster, scallops, Moreton Bay bugs, sea bass with beurre blanc, roast poultry, or creamy Burgundian cheeses like Brillat-Savarin. Decant or allow to breathe for an hour; serve cool (10–15°C) for maximum expression.
