Fran├žais English

CHABLIS 1ER CRU VAILLONS 2019

click on one of the vintages below for further information
2021   2022  

Varietal

100% Chardonnay.
Yield 58 hl/ha.

Tasting notes

Nice gold colour with green hues.

Intense and slightly smoky nose reminiscent of roasted hazelnuts, lemon and acacia.

The attack is unctuous and dense, still marked by the yellow fruits as well as aromas of pastry cream enhanced by a mineral and spicy finish.

Food and wine pairing

Ideal served with seafood, fish such as salmon in butter sauce or grilled, as well as with roasted capon or guinea fowl and goat cheese.

Serving suggestions

Serve ideally at a temperature of 14°C. (57°F.)

Ageing potential

Already very pleasant, it will keep for at least 5 years in the cellar.

Origin

Chablis, located near Auxerre in the Yonne department, is one of Burgundy's most northerly vineyards. The appellation has 40 climats classified as premiers crus, including 17 main ones.

Situated on the left bank of the Serein, in the centre of the hillside to the south-west of Chablis, the 105 hectares of Premier Cru Vaillons enjoy a particularly favourable exposure and, quite rightly, an excellent reputation. Gently sloping hillsides. Kimmeridgian marl.

The diversity of this Premier Cru's sub-soils is reflected in the plots of Beugnon, Chatain and Minot. Vinified separately, the cuvées from these 3 parcels were then blended to bring out the full richness of the vintage.

Behind the term "Vaillons" lies the notion of a small valley (from the Latin "vallis" or "valles" meaning "elongated space between two areas").

Vinification and maturing

- Pneumatic pressing,
- Static cold settling of the musts,
- Alcoholic fermentation started in stainless steel vats,
- For the wine remaining in the stainless steel vats, fermentation for 7 to 10 days at controlled temperatures (18 to 20°C) to conserve as much fruit as possible,
- After 3 days, around 20% of the juice is drawn off and transferred into fine-grained wooden barrels for the continuation of the fermentation process,
- 100% malolactic fermentation,
- Ageing on lees for 18 months.

Vintage : 2019

2019 was, again, a unique and very changeable year. It brought its own stresses for a great many producers, while harvesting passed without a hitch. Quantities were distinctly limited (down between 10 and 30%).

This is the result of all the various weather episodes possible which affected the vines depending on their location: Frost, hail, tricky flowering, drought, and heatwave in July. The consolation was that the juice is of very good quality, with high sugar levels and nice concentration. And contrary to what we might have expected, the acid balance was very nice.

Since the start of the 20th century, every vintage that has ended with a “9” has been wonderful. The only downside to this one is below-average volumes.