Varietal
Chardonnay.
Tasting notes
Pale gold colour, clear and brilliant with green highlights.
Nose of almond and lemon blossom with a hint of pineapple, a few woody notes appear after oxygenation.
The palate is lively, fresh and round, with pineapple flavours and a very saline, toasty finish.
Food and wine pairing
This wine goes perfectly with seafood (oysters, scallops, langoustines), grilled fish or fish in sauce, as well as white meats (roast poultry, veal chop with cream sauce) and soft cheeses with a bloomy rind (Camembert, Brie).
Serving suggestions
Ideally served chilled at 14°C.
Ageing potential
7 years and sometimes up to 15 years in good conditions.
Origin
Located on the right bank of the Serein, in the commune of Chablis, the ‘Vaulorent’ climat adjoins the Grand Cru Les Preuses. This Premier Cru ‘Fourchaume’ vineyard is often considered an ‘eighth Grand Cru’ because of its exceptional quality.
Its south-easterly aspect is ideal for optimum ripening of the grapes.
The soil is deep, clayey at the foot of the slopes and stonier at the top. Middle and Upper Kimmeridgian (alternating layers of limestone and marl rich in ‘Exogyra Virgula’ oyster fossils).
The name apparently refers to a man called Laurent, who once owned vines in this Chablis valley.
Vinification and maturing
Slow pressing in a pneumatic press to collect the juice, followed by static cold settling to remove the largest impurities. Alcoholic fermentation begins in stainless steel vats. After 3 days, 30% of the cuvée is racked into fine-grained barrels. The wine remaining in stainless steel tanks continues to ferment for a further 4 to 7 days under controlled temperatures (18-20°C) to retain as much fruit and freshness as possible. Malolactic fermentation is 100% to give the wine roundness before ageing for 14 months (40% new barrels) on fine lees to develop its complexity.
Vintage : 2024
The 2024 vintage in Chablis was marked by exceptionally wet weather, with nearly 50% excess rainfall. Flooding began as early as March, followed by spring frosts and hail on May 1st (nearly 2,000 hectares affected), significantly impacting the vineyards. An unstable flowering period, coulure, millerandage, and strong mildew pressure limited yields. Harvest started in late September, revealing considerable variability between parcels, yet the first juices show fine tension, pronounced minerality, and fresh aromas of white fruit and citrus.
Awards
Burgundy Report - Bill Nanson - Mention - February 2026
Tim Atkin - Burgundy 2024 Special Report - 91/100 - February 2026