Gueguen Chablis: New Release Chablis

Four Tiers of Clear-cut Chablis, Aligoté and More from an Estate on the Rise
Gueguen Chablis: New Release Chablis
History counts for a lot in Chablis, as does experience. Ditto fine plots and firm purpose. On all these measures and more, Domaine Gueguen is in the black.

First, there’s generational talent at the helm: Céline Brocard Gueguen’s family trace their winegrowing history back to the 16th century, while her husband, Frédéric Gueguen, has 20 years’ experience with prestigious growers like Domaine Durup and Domaine Brocard. Second, this power couple possesses 36 hectares of prime real estate across the Chablis region, a cadre of Kimmeridgian and Portlandian-rich plots, home to organically managed, mature and low-yielding vines. Finally, Gueguen’s light-touch precision covers the gamut of Chablis classifications—and a little more besides. As well as producing Petit Chablis, Chablis, Premier Cru and Grand Cru, Gueguen reaches beyond the borders into the fascinating region of Saint-Bris to flesh out its range with some Aligoté and Sauvignon Blanc.

When we spoke to Céline last week, a broad smile broke across her face when the topic of 2022 came up: “It was a very, very good vintage.” After the devastation wrought by spring frosts in 2021, this was a year that combined quality and quantity. At Gueguen, they are “thrilled with the results… The potential is there for 2022 to be a great Chablis vintage.” We also have some wines from the equally thrilling 2021 vintage and just a few bottles of the brilliant 2020 Grand Cru Bougros.

For those new to the producer, this is an up-and-coming star of Chablis; one look at what’s in the glass will tell you why. Great Chablis at these prices doesn’t come along too often. You can buy with confidence here.

Contact pmedder@ifw.com.au if you would like to secure a few bottles.

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“A relatively recent estate, Céline's father is Jean-Marc Brocard, whilst Frédéric worked at Domaine Durup. They continue to make great strides with their Chablis.” Decanter Magazine

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