Varietal

100% Chardonnay.
Yield 58 hl/ha.

Tasting notes

Golden colour

Well-developed, slightly smoky nose with notes of ripe fruits and sweet spices which recall exotic fruits, peppermint, ginger and grilled almonds.

Full and round in the mouth, with notes of citrus fruits, minerals and a subtly scented sweet cream sensation.

Food and wine pairing

Ideal served with salmon in white butter sauce, equally good with roasted capon or guinea fowl.

Serving suggestions

14°C

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 - After 3 days, around 15% of the juice is drawn off and transferred into fine-grained wooden barrels for the continuation of the fermentation process.
- 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.
- 100% malolactic fermentation. Malolactic Fermentation ends mid-December;
- Matured on the lees for 10 months

Vintage : 2010

The winter was very harsh and snowy. Early spring brought an unfavourable climate. April was very dry and the first buds were late (end of April). Similarly, the flowering period came very late and was uneven, causing flower abortion and millerandage. Fortunately, July was very hot and made up for the accumulated delays. In August the situation worsened, with a lot of rainfall and the development of rot. The ripening process was slow, and September was quite cold. The harvests started on the 20th, with Botrytis looming. The first grapes arrived with a high alcohol content and high acidity, requiring full malolactic fermentation in order to enhance the concentration and balance of the future wines.