Varietal
100% Chardonnay.
Yield 58 hl/ha.
Tasting notes
Golden colour
Discreet nose, slightly smoky with notes of dried apricot and linden.
Full and round in the mouth, with notes of grilled almond, 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 : 2011
2011 started with a very severe winter with extremely low temperatures and many days with snowfall. Springtime started with warm weather and higher than normal temperatures but with a lack of rainfall. At the end of March budding started in the vineyard with even some very early green shoots. June returned to normal conditions with rain and mild temperatures. This situation allowed the vegetative progression to continue with the normal development of the young grapes. The "veraison" or change of colour of the grapes occurred at the end of July. Summer continued with temperate weather in August but with much rainfall. September was very hot with the harvest starting with warm grape musts arriving at the cuverie and spontaneous fermentation occurring. The balance between fruit concentration and acidity permitted malolactic fermentation thus adding to the complexity of the finished wines.