Domaine Gerard Duplessis is a family run cellar founded in 1985, today managed by Lilian Duplessis. Located in the earth of the Chablis’s region it has 9 ha divided on 8 different appellations. Every vineyard is worked in accordance to organic farming since 2007 and achieved certification in 2013 hence all the wines now from then are labelled as such. All vineyards used for village, Premier Cru, and Grand Cru wines are Kimmeridgian limestone, with the Petit Chablis on Portlandian limestone, making the village Chablis a seriously good village style. As mentioned above the domaine is Certified organic, quite the acheivement in such a marginal climate as Chablis. His philosophy for working in harmony with the earth translates to how he works in the cellar: native yeast fermentations, long lees aging in stainless steel tank followed by a six-to-eighteen month (depending on the vintage) elévage in neutral oak barrels before being bottled with a minimal addition of sulfur. The Petit and Village Chablis see only cuve however the 1er Cru and Grand Cru bottlings see seasoned barrels as part of the elevage. When most are releasing the 2015’s we are happy to be offering the 1er Cru’s from 2014 and the Grand Cru Les Clos, notorious for being the tightest Grand Cru in its infancy from 2013.
“Visiting Domaine Duplessis is always enjoyable even before entering the winery. Overlooking the somnolent River Serein that cuts through the town of Chablis, Duplessis seems to be shrouded in calmness and tranquility. Duplessis is one of the most well-known, biodynamic-practicing wineries, which must be tough in such a challenging growing season as 2016. They were bottled a little later giving around 18 months in maturation. I like a long élevage and it is important to give the wines two winters in barrel, the second to help stabilise the wine.” Duplessis has plenty of thoroughly enjoyable 2014s to offer: a little austere in style, what you might call “classic” Chablis that is very discrete with its use of oak. Duplessis continues to pursue organic vineyard management having gained ECOCERT certification back in 2010. During our exchange, we discussed various improvements in wines. He cited the increased density of vine plantings as one contributory factor – at this address, 8,000 per hectare” – Neil Martin