“Lilian Duplessis is now in charge of the domaine which bears his father’s name, though was originally developed by his grandfather. It used to be a great source for back vintages, but now recognition of the quality (and indeed short crops) mean that the domaine has caught up to current vintages. The vineyards are run organically, certified from 2013, with a mix of machine and manual harvesting. Much of the domaine benefits from old vines using massal selection. A few plots date back to Lilian’s grandfather while his father planted widely in the 1960s Indigenous yeasts are used for the fermentation which is in tank, followed by 18 months ageing for the 1ers crus, of which 6 will be in wood (by rotation to keep the barrels in use all year round). Lilian buys 10% of new wood each year, including recently some double barrels of 450 litres, and expects to keep his barrels in use for 10 years. Recent developments are a reduction in sulphur levels (ideally none used before racking in May) and a much lighter approach to filtration. Lilian has no plans to switch from using natural cork to close his bottles. The wines do not always show well in their youth but their innate complexity shows with maturity.
I have had some great Duplessis bottles but patience is advised and will pay off” - Jasper Morris MW - Inside Burgundy
Domaine Gérard Duplessis is a family run cellar founded in 1895, today managed by Lilian Duplessis. Located in the heart of the Chablis’s region it has 9 hectares divided between 8 different appellations. Since 2007, each vineyard is worked in accordance to organic farming and certification was achieved in 2013 hence all the wines now from then are labelled as such. In fact he now farms biodynamically. 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 achievement in such a marginal climate as Chablis. Owning such a collection of superb old vineyards (now organically farmed) is one of the key’s to the quality of wines produced by the Domaine, particularly in the ever warming climate of Chablis.
His philosophy for working in harmony with the earth translates to how he works in the cellar: native yeast fermentations, fermentation with lees in stainless steel tank followed by a 12 to 18 months (depending on the classification & vintage) elévage in oak barrels (10% new) before being bottled with a minimal addition of sulphur. The Petit and Village Chablis see only cuvee (vat) however minimum on 6 to 12 months on full lees post-malo before bottling.
This offer see wines from both the uniformly excellent - albeit quite different vintages of 2022 and 2023. 2022 was a warm and dry 'solar' year producing supple, generous wines that are immediately enjoyable, while 2023 was a return to cooler conditions yielding 'classic' wines with brisk acidities and tension;
We hope you enjoy!
“Lilian Duplessis is now in charge of the domaine which bears his father’s name, though was originally developed by his grandfather. It used to be a great source for back vintages, but now recognition of the quality (and indeed short crops) mean that the domaine has caught up to current vintages. The vineyards are run organically, certified from 2013, with a mix of machine and manual harvesting. Much of the domaine benefits from old vines using massal selection. A few plots date back to Lilian’s grandfather while his father planted widely in the 1960s Indigenous yeasts are used for the fermentation which is in tank, followed by 18 months ageing for the 1ers crus, of which 6 will be in wood (by rotation to keep the barrels in use all year round). Lilian buys 10% of new wood each year, including recently some double barrels of 450 litres, and expects to keep his barrels in use for 10 years. Recent developments are a reduction in sulphur levels (ideally none used before racking in May) and a much lighter approach to filtration. Lilian has no plans to switch from using natural cork to close his bottles. The wines do not always show well in their youth but their innate complexity shows with maturity.
I have had some great Duplessis bottles but patience is advised and will pay off” - Jasper Morris MW - Inside Burgundy
Domaine Gérard Duplessis is a family run cellar founded in 1895, today managed by Lilian Duplessis. Located in the heart of the Chablis’s region it has 9 hectares divided between 8 different appellations. Since 2007, each vineyard is worked in accordance to organic farming and certification was achieved in 2013 hence all the wines now from then are labelled as such. In fact he now farms biodynamically. 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 achievement in such a marginal climate as Chablis. Owning such a collection of superb old vineyards (now organically farmed) is one of the key’s to the quality of wines produced by the Domaine, particularly in the ever warming climate of Chablis.
His philosophy for working in harmony with the earth translates to how he works in the cellar: native yeast fermentations, fermentation with lees in stainless steel tank followed by a 12 to 18 months (depending on the classification & vintage) elévage in oak barrels (10% new) before being bottled with a minimal addition of sulphur. The Petit and Village Chablis see only cuvee (vat) however minimum on 6 to 12 months on full lees post-malo before bottling.
This offer see wines from both the uniformly excellent - albeit quite different vintages of 2022 and 2023. 2022 was a warm and dry 'solar' year producing supple, generous wines that are immediately enjoyable, while 2023 was a return to cooler conditions yielding 'classic' wines with brisk acidities and tension;
We hope you enjoy!
