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.
“Vaillon is a large well-known 1er Cru vineyard on the left bank in Chablis that is composed of many plots. Christian Moreau’s plot is in the heart of the vineyard. Year in and year out, their Vaillon is always one of their most exciting wines. Their 2016 is not different. A great success, it has almost all of the vivacity of the 2014 vintage combined with the ripeness of the 2015 vintage. Drink now with sauteed scallops or cellar it for the next five or ten years.”
94 points, Michael Apstein, winereviewonline.com, April 2018
“This vineyard, on the left, cooler bank of the River Serein, has produced a crisp, intensely fruity wine, with something of the steely character that marks out many Chablis. Along with that, a riper style brings out peach and pear flavours. Drink the wine soon for the fruit, although it will be even better from 2021.”
93 points, Wine Enthusiast, April 2018
“Attractive grapefruit and white peaches with a gentle reductive edge. The palate has a very intense, concentrated core of lemons and tart peaches with creamed honey. A pithy, juicy texture. Excellent quality here. Drink or hold.”
93 points, JamesSuckling.com, Aug 2018
“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