Château de Viviers Chablis Lupé-Cholet 1995
Château de Viviers Chablis from the 1995 vintage is a white wine produced by Lupé-Cholet. Holding the Appellation Chablis Contrôlée classification, this wine is presented in a 37.5 cl format with an alcohol volume of 12.5%. The label highlights its historical ties, noting it as the former property of the Marquis de Traynel, alongside the crests of Comte de M. de Lupé and Marquis de Traynel.
The wine originates from Burgundy in eastern France, a region shaped by medieval monks who meticulously mapped its countless terroirs into a fine-meshed system of climats. Within Burgundy, Chablis is located in the northernmost part and is globally recognized for its Chardonnay production. The local terroir is characterized by a cool climate and soils composed of limestone and Kimmeridgian clay. The 1995 vintage from this classic area achieved a score of 87 points and is described as mature and classic with good structure.
Chardonnay is one of the world's most renowned green grapes, cultivated in prominent areas such as Champagne, California, and Oregon. In Chablis, the grape is known to present a pure and slender profile. The wine was bottled by Lupé-Cholet in Nuits-Saint-Georges, Côte-d'Or, and imported by Østjysk Vinforsyning.
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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