Jean-Paul & Benoit Droin
Chablis Grand Cru Valmur 2025
| 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; fining where necessary; light filtration and bottling. |
- Type and grape: Still white wine from Chardonnay grapes, from the Valmur Cru in Burgundy
- Flavour profile: Structured and austere character, with great depth and distinct minerality
- Aroma: Hints of peach and apricot, quince and fresh notes of hawthorn
- Vinification: Pneumatic pressing and indigenous yeasts; ageing in steel and barrel (8-10 months)
- Rating and pairings: 92 pts Vinous; ideal with lobster, white meats and mature cheeses
Description
What type of wine it is
The Chablis Grand Cru Valmur by Jean-Paul & Benoit Droin is a still white wine from Burgundy, the ultimate expression of the Chardonnay grape variety. Belonging to the prestigious Chablis Grand Cru appellation, this white reveals a powerful and austere character, supported by a deep structure and a distinct mineral footprint. The aromatic profile opens with clear notes of peach, apricot, and light hints of hawthorn, leading into a palate of great longevity. Destined for significant ageing potential, this wine perfectly introduces its origins and pairs magnificently with shellfish, white meats, and mature cheeses.
Where it comes from
This celebrated white originates in the renowned Valmur area, located in the beating heart of Chablis, within the Burgundy region. The vines, cultivated with optimal south and south-west exposure, take root on hills characterised by the peculiar Kimmeridgian marl. The soil composition varies along the slope, featuring deep brown soils at the bottom, which give way to a white and more clayey composition at the summit. This complex geology imparts its typical mineral imprint to the wine, while ensuring great balance and terroir.
How it is produced
The production process begins with pneumatic pressing, followed by natural enzymatic settling of the must for a period of twelve to twenty-four hours. Alcoholic fermentation is triggered spontaneously thanks to the exclusive action of indigenous yeasts, taking place partly in stainless steel vats and partly in barrels. Subsequently, the wine undergoes systematic malolactic fermentation which rounds out its sensory profile. After ageing for approximately eight to ten months, the different batches are combined into a final blend, before undergoing possible fining and light filtration prior to bottling.
History and trivia
This exceptional Chardonnay carries the unmistakable signature of Jean-Paul & Benoit Droin and the richness of the prestigious Kimmeridgian marls. The vintage is the result of vines rooted in the winemaking history of the renowned Valmur terroir in Burgundy, giving the wine an incredible and elegant mineral character. Appreciated by critics and awarded 92 points by Vinous, this Chablis Grand Cru boasts extraordinary ageing potential, capable of evolving in the bottle for over ten years. The artisan craftsmanship and exclusive use of indigenous yeasts bear witness to the deep respect for tradition that distinguishes every precious bottle.
Awards
-
2025
96/100
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 2025 |
|---|---|
| Type | White green still |
| Denomination | Chablis AOC |
| Vintage | 2025 |
| 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 trivia This exceptional Chardonnay carries the unmistakable signature of Jean-Paul & Benoit Droin and the richness of the prestigious Kimmeridgian marls. The vintage is the result of vines rooted in the winemaking history of the renowned Valmur terroir in Burgundy, giving the wine an incredible and elegant mineral character. Appreciated by critics and awarded 92 points by Vinous, this Chablis Grand Cru boasts extraordinary ageing potential, capable of evolving in the bottle for over ten years. The artisan craftsmanship and exclusive use of indigenous yeasts bear witness to the deep respect for tradition that distinguishes every precious bottle. |
| Origin | Valmur, Chablis (Yonne), Burgundy, France |
| Soil composition | Kimmeridgian marl across the entire hill; deeper brown soil on the lower part of the slope and whiter, more clay-rich soil on the upper part. |
| Production technique | Pneumatic pressing; natural enzymatic settling; spontaneous fermentation with indigenous yeasts, partly in stainless steel tanks and partly in barrels; systematic malolactic fermentation; blending after 8–10 months; optional fining; light filtration before bottling. |
| Wine making | Pneumatic pressing; natural enzymatic settling for 12–24 hours at approximately 15 °C; spontaneous 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 before bottling. |
| Aging | Systematic malolactic fermentation followed by blending after 8–10 months; fining where necessary; light filtration and bottling. |
| Allergens | Contains sulphites |