Jean-Paul & Benoit Droin
Chablis 1er Cru Montee de Tonnerre 2024
| Denomination | AOC Chablis Premier Cru |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Burgundy (France) |
| Grape varieties | 100% Chardonnay |
| Aging | Aged for 8–10 months, partly in stainless steel tanks and partly in barrels |
- Name and vintage: Chablis Premier Cru Montée de Tonnerre 2024, 0.75 litre bottle
- Grape variety and origin: Chardonnay grown in Chablis, Burgundy, from 50-year-old vines
- Aromatic profile: notes of white fruit and flowers, anise, menthol, brioche and sweet spices
- Minerality and savouriness: hints of oyster shell and flint, persistent and taut finish
- Vinification: indigenous yeasts, 8–10 months in steel and barrels. Production: 9,500 bottles
Description
What kind of wine it is
The Chablis Premier Cru Montée de Tonnerre by Jean-Paul & Benoit Droin is a still white wine that expresses the identity of Chardonnay with utmost precision. Its aromatic profile is refined and multifaceted, characterised by notes of white fruits and flowers accompanied by delicate hints of menthol, brioche, and sweet spices. On the palate, it reveals a vibrant liveliness and a distinct saline tension, with clear references to oyster shell and flint. This rigorous and persistent sip is ideal for enhancing dishes based on shellfish and grilled lobster.
Where it comes from
This wine is produced from vines around fifty years old, grown in a west-facing plot rooted in shallow soils. The terrain is dominated by ochre Kimmeridgian marl limestone and pebbly layers rich in micro-fossilised oysters of the Exogyra virgula variety. The presence of particular veins of blue clay in some parts of the subsoil is crucial for transferring the iconic and pronounced mineral imprint from the Burgundy terroir to the glass.
How it is produced
After pneumatic pressing and a natural clarification phase, the must ferments exclusively with indigenous yeasts in stainless steel tanks and barrels. At the end of malolactic fermentation, the wine rests for a period between eight and ten months before the blend is composed. A light filtration precedes the final stages, preserving the balance between pronounced freshness and long aromatic persistence.
History and Curiosities
The renowned Chablis Premier Cru Montée de Tonnerre by Jean-Paul & Benoît Droin represents a true excellence of Burgundy, produced from fifty-year-old vines. The uniqueness of this AOC white wine lies in the complex Kimmeridgian soils, rich in fossilised micro-oysters and streaks of blue clay that impart an incredible saline minerality. The 2024 vintage, produced in only 9,500 bottles and awarded 90 points by Vinous, ferments with indigenous yeasts and matures in both steel and wood for 8-10 months, resulting in a masterpiece ideal for memorable vertical tastings.
Awards
-
2024
90/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
05 - 10 years
The domaine has several vineyards within the territories of the denominations of Petit Chablis, Chablis and the renowned Premier Cru and Grand Cru, all characterized by soils particularly rich in limestone and marl, which give the wine a marked minerality.
It all starts with the work between the rows, carried out with the utmost respect for the balance of environment, nature, ecosystem and biodiversity. Following scrupulously precise agronomic rules, we arrive at harvesting, harvest after harvest, genuine and healthy grapes, rich and concentrated in every little organoleptic nuance. In order to favour the speed of transport and the perfect integrity of the bunches, the winery is located on the lower part of the most important vineyard of the company, where it has specially prepared a modern reception of the grapes, followed by an equally technological and careful vinification.
After arriving in the cellar, the bunches are then pneumatically pressed to allow a gradual and continuous release of the precious juice, which is then fermented at a controlled temperature. The ageing process is followed by resting in stainless steel tanks for the Chablis and Petit Chablis, while the Premier Cru and Grand Cru are left to mature in wooden barrels located in the cellars of the Domaine. The entire process ends after about ten months of aging, after which the wines are filtered, bottled and marketed. In this way, labels of the highest level come to life: unsurpassed wines on the French stage in the Chablis region. Read more
| Name | Jean Paul & Benoit Droin Chablis 1er Cru Montee de Tonnerre 2024 |
|---|---|
| Type | White still |
| Denomination | Chablis AOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Chardonnay |
| Country | France |
| Region | Burgundy |
| Vendor | Jean-Paul & Benoit Droin |
| Story | History and Curiosities The renowned Chablis Premier Cru Montée de Tonnerre by Jean-Paul & Benoît Droin represents a true excellence of Burgundy, produced from fifty-year-old vines. The uniqueness of this AOC white wine lies in the complex Kimmeridgian soils, rich in fossilised micro-oysters and streaks of blue clay that impart an incredible saline minerality. The 2024 vintage, produced in only 9,500 bottles and awarded 90 points by Vinous, ferments with indigenous yeasts and matures in both steel and wood for 8 0 months, resulting in a masterpiece ideal for memorable vertical tastings. |
| Origin | Chablis, Burgundy, France |
| Soil composition | Shallow soils on ochre Kimmeridgian marly limestone typical of Chablis, with layers of pebbly limestone containing fossilised micro-oysters (Exogyra virgula) and blue clay veins in some areas. |
| Production technique | Pneumatic pressing; natural enzymatic clarification; fermentation with indigenous yeasts (partly in stainless steel tanks and partly in barrels); malolactic fermentation; light filtration; bottling |
| Wine making | Pneumatic pressing. Natural enzymatic clarification for 12–24 hours at around 15°C, then fermentation with indigenous yeasts, partly in stainless steel tanks and partly in barrels. Systematic malolactic fermentation followed by blending after 8–10 months. Clarification if necessary, light filtration and bottling. |
| Aging | Aged for 8–10 months, partly in stainless steel tanks and partly in barrels |
| Year production | 9500 bottles |
| Allergens | Contains sulphites |