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Vaudesir is an intense and purely flavored Chablis. Mineral notes combine with bright fruit, saline and an ever-so-slight touch of oak.
"Supple and polished, yet there's no shortage of power. Lemon parfait, apple and butterscotch notes are underlined by a persistent mineral element that should emerge over time in the bottle. Terrific length. Almost drinkable now. Best from 2012 through 2030."
"A lovely wine that sings crisp Chardonnay, with the added complexity of a taut mineral character and richness from its ripe pear and melon flavors. It will age, its tight acidity needing 2–3 years to soften out."
"Grapefruit and pineapple supply a luscious fundament to the Moreau 2008 Chablis Vaudesir, but this is also a seductively creamy as well as palpably dense cru, less intricate, refined, or elegant than the corresponding Blanchots, and with a toasty note from barrel running all the way through. Hints of chalk and cherry pit introduce a faint note of austerity to the finish. This wine from relatively young vines may well need more time than most of the wines in its collection to harmonize and find its voice. I’d want to revisit it before speculating about age-worthiness beyond a suggestion that it certainly would merit a half dozen years of attention."
The Wine Advocate
"Pale, bright yellow. Lemon peel, peach, oyster shell and some spicy, toasty oak notes on the nose (this spent seven months in 45% barriques Round, suave and spicy in the mouth; builds slowly and maintains a very light touch, but there's plenty of concentration here in a rather feminine style. Just a touch of nutty oak on the back. Christian Moreau reminded me that acidity levels in the bottled 2008s are in the very healthy 4.8 to 5.1 grams-per-liter range, whereas the 2009s are roughly a gram lower."
International Wine Cellar
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