The wine offers rich lemony aromas and flavors of ripe pear and quince with bright fruit and a mineral finish.
The history of Domaine Dominique Gruhier dates back to the 13th century. In 1212, the Lord of Tonnerre donated the Abbaye du Petit Quincy to the Cistercian Notre Dame de Quincy abbey. The property became an important wine cellar and summer residence for the monks. They selected plots and produced wines for themselves and for commercial purposes. In the 16th century, local winegrowers took over the cultivation of the vineyards. Following the French Revolution, the Abbaye was sold in 1792 as a national asset, but continued its winegrowing operations until it was abandoned in 1970. After 20 years of neglect, the Gruhier family bought the estate in 1990 and restored it to its former splendor. 61 acres of vineyards are located on south, southeast and east facing parcels where the degree of incline can reach 45%. The vines are planted on shallow clay and Kimmeridgian limestone in the appellations of Epineuil, Tonnerre and Chablis. Dominique Gruhier, the owner and vigneron, is transitioning to organic farming with certification expected in 2013. At harvest, the grape clusters the majority of which are hand-picked are delivered to a state of the art, gravity fed winery and sorted. Indigenous yeasts are employed. The whites are gently pressed, fermented in stainless steel tanks or barrel and aged in tank or barrel. Reds are fermented on their skins for 2-3 weeks in stainless steel tanks and aged for 12-18 months in French oak barriques or demi-muids.
|Grapes from a 7.4 acre plot are fermented for 20 days and aged for 10 months, 90% in stainless steel and 10% in 3-5 year old oak.