No drink driving
Chardonnay
France
Chablis
750ml
12-14∘C
A great wine, perhaps the one most able to express what the terroir of Chablis really is like. The colour is pale gold yellow, with greenish hints. Refined nose, with aromas of lily ("fleur de lys"), honey or preserved lemon. Astounding depth and velvety sensation ("gras") on the palate, with some delicate marine nuances. Intense and long aftertaste. After 5 or 6 years, even more complex and subtle aromas develop in the wine. A wine of incomparable finesse.
Joseph Drouhin domaine is one of the largest estates in the region. It owns vineyards in all of Burgundy: Chablis , Côte de Nuits and Côte de Beaune, Côte Chalonnaise . It is comprised of a majority of Premier and Grand Crus. The Domaine was put together through the years, thanks to judicious purchases and agreements between families. Some vineyards are among the most famous in Burgundy.
For some village or regional appellations, Joseph Drouhin complements its supplies by purchasing grapes from other vineyard owners who have been long time partners and share the same quest of excellence.
Starting with the vintage 2008, the name "Vaudon" will be associated with Joseph Drouhin for all its Chablis wines as a sign of the firm's allegiance to this historical terroir. The Moulin de Vaudon, the property of Joseph Drouhin, is an 18th Century watermill straddling the Serein River, close to the Grand Cru vineyards of Chablis. Because of its unique location at the heart of their 38 hectare vineyard estate, this historical mill is the headquarters of the Drouhin Domaine in Chablis.
The largest and probably most famous Grand Cru, located between Valmur on the left and Blanchot on the right. The exposure is responsible for its generous and powerful character. Soil is the Kimmeridgian limestone contains millions of tiny marine fossils embedded in a kind of whitish mortar which may have been once the bottom of the sea. hundreds of million years ago. This marine origin gives the wines of Chablis their unique flavour.
Harvesting by hand. Pressing very slow so as to respect the fruit. Juices from the last pressings are not retained. Ageing in oak barrel (not use new wood). Length: 12 months.
