Winemaker Notes
Gourmand, Grand Cru Vaude´sir nose reveals notes of rhubarb and acacia flower. Fine and elegant in the mouth, with buttery, brioche aromas, and a dominant hint of coconut.
Serve between 53-57°F, it must be aired or decanted before tasting.
Professional Ratings
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James Suckling
This parcel is on the north-facing section of the valley and is a truly stunning wine in 2017. Such fine and fresh, white-peach and lemon-curd aromas with a gently spicy edge. The palate has such purity and weight and beautifully composed and pristine, fleshy fruit, in the white-nectarine spectrum. Exceptional wine. Drink or hold.
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Robert Parker's Wine Advocate
Bursting with aromas of white flowers, lilac, fresh peach and orange, the 2017 Chablis Grand Cru Vaudésir is full-bodied, satiny and caressing, with an elegantly fleshy but precise palate and a fragrant, saline finish. This is also showing well and is well worth seeking out.
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.