Jean-Paul & Benoit Droin
Chablis Grand Cru Valmur 2024
| Denomination | AOC Chablis Grand 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. Ageing if necessary, light filtration and bottling. |
- Vintage and origin: Chablis Grand Cru Valmur 2024, Burgundy, 0.75 l
- Grape variety and character: Refined Chardonnay, still white wine with pronounced minerality and precision
- Aromas and flavour: Peach and apricot, enriched with quince and hawthorn
- Vinification: Pneumatic pressing, indigenous yeasts, stainless steel and barrel, malolactic fermentation
- Pairings and ageing: Lobster, white meats in sauce, cheeses; ageing potential of over 10 years
Description
What kind of wine it is
Chablis Grand Cru Valmur by Jean-Paul & Benoit Droin is a still white wine in which Chardonnay expresses its elegant natural character. On the palate, it reveals a powerful and imposing structure, supported by austere depth and pronounced minerality. The bouquet offers aromas of peach and apricot, enriched with hints of quince or fresh notes of hawthorn. Thanks to its remarkable ageing potential, this wine pairs perfectly with lobster, white meats in sauce, and mature cheeses.
Where it comes from
Originating from Valmur, one of the most prestigious areas of the Chablis Grand Cru appellation in Burgundy, this wine benefits from optimal south and south-west exposure. The soil is characterised by the presence of Kimmeridgian marl throughout the hillside, with deeper, browner soils at the base of the slope and lighter, more clayey areas at the top. This unique geological formation gives the wine a distinct mineral imprint, defining the complexity and reserved character typical of the region.
How it is produced
Vinification begins with pneumatic pressing and natural enzymatic settling. Alcoholic fermentation occurs spontaneously thanks to the action of indigenous yeasts, with the must divided between stainless steel vats and barrels. The malolactic fermentation helps to soften the sensory profile. After maturing for 8-10 months, the final blend of the batches is carried out, concluding the production process with possible clarification and a light filtration before bottling.
History and Curiosities
The 2024 vintage of Jean-Paul & Benoit Droin originates from the prestigious Kimmeridgian marl of the Chablis hills, benefiting from an ideal south-west exposure. This exceptional terroir ensures a pronounced mineral character, enhanced by expert vinification with indigenous yeasts and a balanced maturation between steel and wood. Rated 92 points by Vinous, this refined Chardonnay boasts an exceptional ageing potential, allowing it to evolve in the cellar for over ten years and thus reveal all its profound elegance.
Awards
-
2024
92/100
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 Grand Cru Valmur 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 The 2024 vintage of Jean-Paul & Benoit Droin originates from the prestigious Kimmeridgian marl of the Chablis hills, benefiting from an ideal south-west exposure. This exceptional terroir ensures a pronounced mineral character, enhanced by expert vinification with indigenous yeasts and a balanced maturation between steel and wood. Rated 92 points by Vinous, this refined Chardonnay boasts an exceptional ageing potential, allowing it to evolve in the cellar for over ten years and thus reveal all its profound elegance. |
| Origin | Chablis, Yonne, Burgundy, France |
| Soil composition | Kimmeridgian marl over the whole hill; deeper brown soil at the bottom of the slope and whiter, more clayey soil at the top |
| Production technique | Pneumatic pressing; fermentation with indigenous yeasts partly in stainless steel vats and partly in barrels; systematic malolactic fermentation; light filtration before bottling |
| Wine making | Pneumatic pressing; natural enzymatic settling for 12–24 hours at around 15°C; fermentation with indigenous yeasts partly in stainless steel vats and partly in barrels; systematic malolactic fermentation; blending after 8–10 months; clarification if necessary; light filtration before bottling. |
| Aging | Systematic malolactic fermentation followed by blending after 8 0 months. Ageing if necessary, light filtration and bottling. |
| Allergens | Contains sulphites |