Jean-Paul & Benoit Droin
Chablis 2025
| Denomination | AOC Chablis |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Burgundy (France) |
| Grape varieties | 100% Chardonnay |
| Aging | Blending after 8-10 months (maturation in stainless steel tanks) |
- Type and grape variety: Still white wine from Chardonnay grapes, Burgundy, 2025 vintage
- Vinification: Indigenous yeasts, malolactic fermentation and ageing in steel for 8-10 months
- Aromas and flavour: Floral and citrus hints; notes of flint, savoury and vibrant taste
- Soil and minerality: Marl and limestone soils with fossils; typical oyster nuances
- Food pairings: Ideal with seafood and shellfish; also pairs well with cheeses
Description
What type of wine it is
The Chablis by Jean-Paul & Benoit Droin is an elegant and vibrant still white wine, obtained exclusively from Chardonnay grapes grown in the famous Burgundy region. This renowned appellation is distinguished by a savoury and taut profile, characterised by a marked freshness and an authentic mineral footprint. The pure character of the fruit is enhanced by an essential vinification process, which involves spontaneous fermentation and the complete carrying out of malolactic fermentation. On the palate, it is generous and lively, leading to a clean sip that faithfully reflects the terroir of origin, proving to be an excellent companion for seafood.
Where it comes from
This wine is born in the northern part of Burgundy, specifically in the Chablis area, famous for its inimitable geological characteristics. The vines, which are approximately thirty-five years old, are rooted in shallow soils composed of alternating layers of grey marl and limestone. This precious subsoil dates back to the Kimmeridgian period and is particularly rich in ancient marine fossils, including the Exogyra virgula. It is precisely this exceptional fossil matrix that gives the Chardonnay its deep and sharp gustatory tension, translating in the glass into unmistakable nuances of flint and oyster shell.
How it is produced
The winemaking process begins with gentle pneumatic pressing, followed by natural enzymatic settling that prepares the must optimally. Alcoholic fermentation begins spontaneously in stainless steel tanks thanks solely to the action of indigenous yeasts, thus preserving the original aromatic integrity of the grapes. Subsequently, the wine undergoes systematic malolactic fermentation which balances the acidity and defines its organoleptic profile. Ageing continues in steel for a period ranging from eight to ten months, before the creation of the final blend and a light filtration preceding bottling.
History and interesting facts
Born in the heart of Burgundy, the Chablis from Jean-Paul & Benoit Droin carries with it a thousand-year history intimately linked to the complex geology of the Kimmeridgian period. The historic 35-year-old vines tenaciously sink their roots into an exceptional terroir, formed by an alternation of grey marl and limestone, and enriched by an incredible concentration of ancient Exogyra virgula fossils. This fascinating marine matrix constitutes the secret of its identity. The exclusive annual production of seventy thousand bottles ferments using only indigenous yeasts, thus celebrating the historical and natural heritage of a territory with truly timeless charm.
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 2025 |
|---|---|
| Type | White still |
| Denomination | Chablis AOC |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Chardonnay |
| Country | France |
| Region | Burgundy |
| Vendor | Jean-Paul & Benoit Droin |
| Story | History and interesting facts Born in the heart of Burgundy, the Chablis from Jean-Paul & Benoit Droin carries with it a thousand-year history intimately linked to the complex geology of the Kimmeridgian period. The historic 35-year-old vines tenaciously sink their roots into an exceptional terroir, formed by an alternation of grey marl and limestone, and enriched by an incredible concentration of ancient Exogyra virgula fossils. This fascinating marine matrix constitutes the secret of its identity. The exclusive annual production of seventy thousand bottles ferments using only indigenous yeasts, thus celebrating the historical and natural heritage of a territory with truly timeless charm. |
| Origin | Chablis, Northern Burgundy, France |
| Soil composition | Generally shallow soils; subsoil alternating between grey marl and limestone bands, sometimes very rich in Exogyra virgula fossils. |
| Production technique | Pneumatic pressing; natural enzymatic settling; fermentation with indigenous yeasts in stainless steel tanks; malolactic fermentation; light filtration |
| Wine making | Pneumatic pressing; natural enzymatic settling (12–24 hours at approximately 15°C); fermentation with indigenous yeasts in stainless steel tanks; systematic malolactic fermentation; maturation/blending after 8–10 months; fining if necessary; light filtration; bottling. |
| Aging | Blending after 8 0 months (maturation in stainless steel tanks) |
| Allergens | Contains sulphites |