Les Preuses Chablis Grand Cru 1982
The 1982 Les Preuses Chablis Grand Cru is a French white wine bottled by Henri Laroche. The Laroche name has deep roots in the region, dating back to 1695. The story of this specific family lineage took a new turn when Michel Laroche, after spending over 40 years building the renowned Domaine Laroche, sold his main share in 2010. Retaining the special plots inherited from his parents, Henri and Madeleine, he established a more intimate family estate in 2012, naming it Le Domaine d'Henri in honor of his father.
This wine holds the Appellation Chablis Grand Cru Contrôlée and originates from the Les Preuses vineyard in Chablis, located in the northernmost part of Burgundy in eastern France. The Burgundy region was historically shaped by medieval monks who meticulously mapped the countless terroirs, creating a fine-meshed system of climats. Chablis is characterized by its cool climate and a distinct soil composition of limestone and Kimmeridgian clay. The 1982 vintage in this area is described as full-bodied and ripe, but of uneven quality, earning a score of 87 points.
The wine is made from Chardonnay, one of the world's most famous green grapes. While it is cultivated in various prominent wine regions globally, including Champagne, California, and Oregon, it is the defining white grape of Burgundy, where the limestone soils help produce some of the most sought-after expressions of the variety.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Burgundy
Burgundy in eastern France was shaped by medieval monks who mapped the area's countless terroirs. The region grows almost exclusively Pinot Noir and Chardonnay and has turned terroir into an art form with its finely meshed system of climats. From Chablis in the north to the Côte d'Or and Mâconnais in the south, the limestone soil yields some of the world's most sought-after and elegant wines.
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
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