The July, 2007 bottling of Grossot’s basic 2006 Chablis which found its way into American markets is full of juicy grapefruit, pear, and lemon, yet relatively soft in palate feel; possesses a nice sense of stuffing; and finishes very fruit-dominated, with hints of resinous herbs and citrus pip bitterness. I would enjoy it by the end of 2009.
Jean-Pierre Grossot (whose 2005 collection – from a vintage he rates higher than 2006 – was similarly satisfying) pursues a very distinctive, fruit-forward, and easily-appreciated style, vinifying in a collection of different sorts of tanks and barrels. He does several bottlings of generic Chablis, each assembled from separately-vinified parcels. Like most such wines, it is harvested by machine, whereas the premier cru here are largely harvested by hand, depending on vintage conditions, and of course on the terrain.
Represented by Russell Herman, World Wine Source (various importers), Berkeley Heights, NJ; tel. (908) 771-9082
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