Winemaker Notes
The attack is fresh and light; giving an impression of purity. The palate is light; characterized by notes of subtle richness.
Pair with fish, seafood and shellfish, grilled or in a cream sauce. Poultry and white meat, grilled or in a cream sauce.
Professional Ratings
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Wine Enthusiast
This premier cru is close to the Grand Cru Les Preuses vineyard. Concentration and beautiful richness are apparent in this structured wine. It shares generous yellow fruits with taut acidity and a tight structure. As it matures further, the wine will open out generously. Drink from 2021.
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Robert Parker's Wine Advocate
The 2017 Chablis 1er Cru Vaulorent is also a success, offering up notes of lime oil, fresh mint, wheat toast and grapefruit. On the palate, it's medium to full-bodied, ample and bright, with a glossy attack but good balancing acidity.
Range:90-92 -
James Suckling
A deeper golden color developing here. This has a very ripe and rich feel with plenty of concentrated peaches and lemons. Mangoes join in on the fleshy, smooth palate. Drink now.
One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While it tends to flourish in most environments, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. California produces both oaky, buttery styles and leaner, European-inspired wines. Somm Secret—The Burgundian subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style. Anyone who doesn't like oaky Chardonnay would likely enjoy Chablis.
The source of the most racy, light and tactile, yet uniquely complex Chardonnay, Chablis, while considered part of Burgundy, actually reaches far past the most northern stretch of the Côte d’Or proper. Its vineyards cover hillsides surrounding the small village of Chablis about 100 miles north of Dijon, making it actually closer to Champagne than to Burgundy. Champagne and Chablis have a unique soil type in common called Kimmeridgian, which isn’t found anywhere else in the world except southern England. A 180 million year-old geologic formation of decomposed clay and limestone, containing tiny fossilized oyster shells, spans from the Dorset village of Kimmeridge in southern England all the way down through Champagne, and to the soils of Chablis. This soil type produces wines full of structure, austerity, minerality, salinity and finesse.
Chablis Grands Crus vineyards are all located at ideal elevations and exposition on the acclaimed Kimmeridgian soil, an ancient clay-limestone soil that lends intensity and finesse to its wines. The vineyards outside of Grands Crus are Premiers Crus, and outlying from those is Petit Chablis. Chablis Grand Cru, as well as most Premier Cru Chablis, can age for many years.