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Domaine Drouhin Vaudon Chablis Vaudesir Grand Cru 2015

  • WS91
  • RP91
750ML / 0% ABV
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  • RP92
  • WS92
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Winemaker Notes

An exquisite wine often drunk on its own as an aperitif. Pure and limpid color, with a faint greenish hint. On the nose, fresh aromas of flower and fruit (lemony flavors) and, at times, spicy notes of coriander. On the palate, harmonious aromas bringing character and elegance. The magnitude of its Grand Cru origin and the light salty notes from the Kimmeridgian soil are in evidence. Remarkably long and complex persistence in the aftertaste.

It is excellent served as an aperitif or with seafood, shellfish, and fish. Also excellent with goat cheese.

Critical Acclaim

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WS 91
Wine Spectator
Peach, apricot and floral aromas and flavors hold court in this expressive Chablis. Vibrant, leaving a mouthwatering impression. Fine length. Drink now through 2022.
RP 91
Robert Parker's Wine Advocate
The 2015 Chablis Grand Cru Vaudesir has a well-defined, vervain tea-tinged bouquet with fine mineralité, although it is more austere than I was anticipating given a vintage with decent focus. The palate is very well balanced with pretty orange zest and marmalade notes that render this Vaudésir quite tangy in the mouth. It appears to have improved in bottle, although I would like to see more complexity develop on the finish. As such, I would keep this in the cellar for another couple of years.
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Domaine Drouhin Vaudon

Domaine Drouhin Vaudon

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Domaine Drouhin Vaudon, France
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The Moulin de Vaudon, the property of Joseph Drouhin, is an 18th Century watermill straddling the Serein River, close to the Grand Cru vineyards of Chablis. Flowing gently past hillsides covered with vineyards, the river has always been closely identified with Chablis and its region. Because of its unique location at the heart of their 38 hectare vineyard estate (95 acres), the historical watermill is the headquarters of the Drouhin Domaine in Chablis.

Joseph Drouhin, a precursor and pioneer in this great wine region for 45 years, strengthens the identity of the prestigious Chablis Domaine. Starting with the 2008 vintage, the name "Vaudon" was associated with Joseph Drouhin for all its Chablis wines as a sign of the firm's allegiance to this historical terroir.

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Chablis

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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.

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Chardonnay

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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 practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. In Burgundy, the subregion of Chablis, while typically employing the use of older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy its lighter style.

WWH145051_2015 Item# 346384