Chablis is still a difficult region for the wine-maker. The climate is continental, hot in Summer and cold in Winter. Frosts are frequent. In spite of all these hardships, Robert Drouhin is adamant to keep the yields in his vineyards as low as possible by pruning very short. At harvest time, the grapes are hand-picked and pressed at Joseph Drouhin's own winery in Chablis. The next day, the must is brought to the cellars in Beaune and put in barrels for the alcoholic fermentation. After 8 to 9 months of ageing in oak, the wine is bottled. The wine Vaud'sir is one of the seven Grand Crus of Chablis and one of its largest, occupying a central position on the large hill overlooking the town of Chablis. A small vale, carved in the middle, gave its name to the vineyard: Val du D'sir. As a wine, Vaud'sir has a lovely, limpid, slightly green golden hue. The aromas are often reminiscent of coriander and fern, with a somewhat lemony scent. Round on the palate, it has a long, complex finish. This is a wine to keep : its ageing potential is quite good.