Jean-Paul & Benoit Droin
Chablis 1er Cru Vaillons 2024
| Denomination | AOC Chablis Premier Cru |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Burgundy (France) |
| Grape varieties | 100% Chardonnay |
| Aging | Systematic malolactic fermentation followed by blending after 8-10 months; possible maturation, light filtration and bottling. |
- Aromatic profile: hints of white flowers and marine notes, with a fresh and mineral finish
- Origin and vineyards: sourced from Chablis Premier Cru Vaillons, Chardonnay grapes from 45-year-old vines
- Soils and exposure: Kimmeridgian limestone soil, south and south-east exposure
- Vinification: fermentation with indigenous yeasts, ageing in steel and barrel, malolactic fermentation and gentle filtration
- Pairings and rating: ideal with seafood, shellfish and cheeses, Vinous rating 92
Description
What kind of wine is it
Chablis Premier Cru Vaillons is a still white wine produced by Jean-Paul & Benoit Droin in Burgundy. Made exclusively from Chardonnay grapes, it displays a classic profile that combines freshness with structural rigour. The sunny exposure of the vineyards softens the youthful austerity that Chablis usually exhibits, offering a lively and harmonious sip. On the nose, clear notes of white flowers emerge, intertwined with hints of sea breeze, which over time evolve into captivating tertiary aromas of menthol and oyster shell.
Where does it come from
The area of origin is the Chablis Premier Cru appellation, specifically the Vaillons sector, resulting from a careful blend of the Epinottes, Roncières, Séchet, Chatains and Beugnons climats. The forty-five-year-old vines are rooted in Kimmeridgian limestone soils rich in fossils beneath, topped by tenacious surface clays. The south and south-east exposure encourages excellent and early ripening. This context gives the wine a distinct marine character, enhanced by a mineral texture that defines its elegant gustatory progression.
How is it produced
After pneumatic pressing and natural enzymatic settling, the must begins fermentation with indigenous yeasts. This stage takes place partly in steel tanks and partly in barrels, to balance maximum expressive clarity with a slight aromatic complexity. Following systematic malolactic fermentation, the batches rest until the blend, which takes place after eight or ten months. The cellar process concludes with possible clarification, light filtration and subsequent final bottling.
History and Curiosities
Born from the union of five renowned climats of Burgundy, Chablis Premier Cru Vaillons expresses pure and refined elegance. The 45-year-old vines sink their roots into Kimmeridgian limestone, imparting a classic profile where notes of white flowers meet a sea breeze. The south-east exposure encourages early ripening, which softens the wine’s typical youthful austerity. Vinified with indigenous yeasts and acclaimed by Vinous critics, this excellent white pairs impeccably with shellfish and seafood.
Awards
-
2024
92/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Tasting notes
Perlage
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 Vaillons 2024 |
|---|---|
| Type | White green 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 Born from the union of five renowned climats of Burgundy, Chablis Premier Cru Vaillons expresses pure and refined elegance. The 45-year-old vines sink their roots into Kimmeridgian limestone, imparting a classic profile where notes of white flowers meet a sea breeze. The south-east exposure encourages early ripening, which softens the wine’s typical youthful austerity. Vinified with indigenous yeasts and acclaimed by Vinous critics, this excellent white pairs impeccably with shellfish and seafood. |
| Origin | Chablis, Burgundy, France |
| Soil composition | Kimmeridgian limestone |
| Production technique | Pneumatic pressing; natural enzymatic decantation; fermentation with indigenous yeasts (partly in stainless steel and partly in barrel); malolactic fermentation; light filtration; bottling |
| Wine making | Pneumatic pressing. Natural enzymatic decantation for 12–24 hours at around 15°C. Fermentation with indigenous yeasts, partly in stainless steel tanks and partly in barrels. Systematic malolactic fermentation. Blending after 8–10 months. Fining if necessary, light filtration and bottling. |
| Aging | Systematic malolactic fermentation followed by blending after 8 0 months; possible maturation, light filtration and bottling. |
| Year production | 35000 bottles |
| Allergens | Contains sulphites |