This vineyard, where the average vine age is 60 years, is located on the left bank of the Serein River in the village of Chablis, Côte des Vaillons, the very heart of Chablis. Here, the vines benefit from excellent south and south-east exposure, and the soil is composed of Kimmeridgian clay. Specific to the region, the clay is rich in minerals from the fossilized shells of tiny pre-historic oysters. The mineral content of the soil carries through on the palate as a distinct calcareous crushed-stone quality.
Fruit is hand-harvested in small bins, sorted, then pressed. The wine ferments in cool stainless steel vats; the majority of the wine remains in stainless steel to mature, while a third is transferred to old barrels for six months.
“The 2017 Chablis Vaillons 1er Cru is 40% fermented in barrel that was blended with tank wine two weeks previously. The bouquet is a little muted at the moment, possibly from the recent blending however, the palate is very promising with a killer line of acidity that lends so much tension, almost to the point of shrillness (but avoiding that – the pH is 3.19 for those interested). This just revives the senses and there is wonderful salinity on the aftertaste. Superb.”
91-93 points, Neil Martin, vinous.com, May 2018