Varietal

100% Chardonnay.
Yield 58 hl/ha.

Tasting notes

Pale golden colour

Intense and slightly smoky nose, with almonds and pink grapefruit aromas.

Fresh and unctuous palate, with notes of dried fruits and lime. A long and dense finish

Food and wine pairing

Ideal served with seafood, grilled fish and grilled meat.

Serving suggestions

Serve at 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.
- 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.
- 100% malolactic fermentation.
- Ageing on lees for 10 months.

Vintage : 2013

Vintage 2013 was characterised by unpredictable and irregular weather patterns which significantly affected the growth of the grapes. Springtime was dull and cloudy with alternating periods of mild and cold weather as well as heavy rainfall. The milder weather in June and the Summer temperatures in July enabled the vineyard to help catch up the growth cycle, with flowering occurring in early July. Rain and cold conditions returned in September, slowing the maturation of the grapes and provoking the development of diseases such as “botrytis”, requiring extra care and attention in the vineyards.. The grape harvest commenced on the 30th September with sunny conditions and lasted two weeks with alternating rain and dry, sunny weather. Despite a shortfall in quantity, the quality of the musts were good and the first tastings after fermentation showed that the problems caused by the weather were a distant memory, with the prediction of a fine, successful vintage…