Domaine Thierry LAFFAY
Thierry LAFFAY is a shy , unassuming Chablis-born grower . He attended the viticultural school in Beaune then worked for the Domaine LAROCHE until 1985 . He then took over the family vineyards in 1986. He is first and foremost a vigneron and is meticulous to a fault in the tending of his vines . His yields are always low and he has eschewed the use of fertiliser since 1990 and uses neither pesticides nor herbicides preferring to let the vines build up their own resistance as far as possible . His methods are virtually organic and he uses neither anti-rot sprays nor copper-based solutions In the little spare time he has he is also President of the local Chablis rugby club .
The range is as follows :
Petit Chablis : 0.80 hectares Production : 5 000 bottles Plantations in 1990 in the vicinity of Vaillons Premier Cru
Chablis AC : 2.34 hectares in 2 plots planted in 1979/1989 opposite Montmains and Vaillons ; production 12 000 bottles
Chablis 1ers Crus :
Vaillons : 1 .63 hectares planted in 1980/81 ; Production : 7 000 bottles /
The bouquet is always steely and flinty underpinned by apply fruit ; palate is broad and with medium concentration yet clean fresh persistence
Mont de Milieu 0.69 hectares planted 1968 & 1979 ; Production : 4 500 bottles /
The nose is stylish and racy with an attractive “stoneiness” intermingled with ripe mirabel plum fruit
The palate is full bodied and dense with a rich suave finish and long mineral aftertaste
Côte de Lechet : 0.20 hectares ; planted in 1989 ; Production : 1 200 bottles .
Marine bouquet redolent of seashells and rockpools ; a mouthfilling wine but slacker textured than Mont de Milieu
Chablis Grands Crus :
Bougros : 0.26 hectares planted in 1979 ; Production : 2 500 bottles
Complex deeply mineral bouquet with hints of vanilla ; great concentration and layers of flesh with savoury multi facetted finsh
Vaudésir : 0.25 hectares planted in 1978 ; Production 1 000 bottles.
Mineral bouquet but with more finesse and sophistication than Bougros ; dense and opulent palate
Vinification : Manual harvesting (alas all too rare in Chablis today) ; Pressing in pneumatic bladder presses
Fermentation : Stainless steel and enamel vats ; for Grands Crus barrel fermented 15-20 % new oak + 1, 2, 3 year old barrels. Zero chaptalisation if possible. The wines are raised on lees and undergo a long,drawn out malolactic in the cool cellar with bottling after 12 months.