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CHABLIS 1ER CRU VAILLONS 2012

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2022  

Varietal

100% Chardonnay.
Yield 58 hl/ha.

Tasting notes

Golden colour

Discreet nose, with notes of acacia blossom and lemon zest.

Full and rich in the mouth, with notes of toasted and citrus fruits. A long and iodine finish

Food and wine pairing

Ideal served with seafood, grilled fish and goat cheese.

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
- 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.
- Ageing on lees with frequent stirrings

Vintage : 2012

After a relatively warm, dry month of March, the new buds started to swell by the end of the month. However the return to cold weather in April cancelled out this early progress: severe frosts damaged the vineyard and destroyed 1% to 5% of the buds in the majority of vineyards. In early May, growth was about one week later than average at a stage of 3 to 4 leaves per branch appearing. The end of May saw hailstorms and certain affected vineyards fell further behind in their development. Flowering, at its half-way stage took place on about 12th- 15th of June. Much rain fell in June with some severe attacks of mildew, making it very difficult for the growers to respect spraying programmes. With July came cool temperatures which accentuated the difficulties and an important oidium contamination occurred in many vineyards. The colour change of the grapes (veraison) was about 10 days later than normal. Finally in August we experienced high temperatures with little rain. The grape maturation started normally and continued well thanks to a warm, dry month of September. The Chablis harvest began on the 24th September. The yields were quite low and good maturity was attained. The musts easily attained a natural degree of 11.5% to 12% and acidity was between 5.5 and 6.5 gr/litre.