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Simonnet-Febvre Chablis Vaillons Premier Cru 2015

Chardonnay from Chablis, Burgundy, France
  • JS93
  • WE90
  • W&S90
13% ABV
  • WS92
  • WW90
  • WE93
  • WE91
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4.0 15 Ratings
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4.0 15 Ratings
13% ABV

Winemaker Notes

The Chablis Premier Cru Vaillons 2015 is a pure and focused wine. The nose is cool and airy with delicate notes of white flowers and fruit. With the 2015 vintage, the wine shows riper fruit than usual with notes closer to apricot or peach rather than citrus while keeping its usual Chablis fresh mineral backbone. The mouth is elegant, well-balanced with a cool and sappy finish.

Pair with seafood, grilled fish and white meats in sauces

Critical Acclaim

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JS 93
James Suckling
This is a solid Vaillons showing wonderful depth of fruit and mineral character. Full and dense with so much zest and beauty. Love the finish that just melts at the end. Drink in 2020 but already beautiful.
WE 90
Wine Enthusiast
This wine is fat, fruity and creamy, with just a touch of minerality. Its ripe fullness lends plenty of depth and concentration, within a lightly structured frame. Drink from 2018.
W&S 90
Wine & Spirits
Saturated with baked-apple flavor, this is a lush, round premier cru in the broad, open mode of 2015. It’s not built for long aging, but it will provide a lot of pleasure over the next year when poured with rich shellfish dishes.
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Simonnet-Febvre

Simonnet-Febvre

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Simonnet-Febvre, Chablis, Burgundy, France
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The Maison & Domaine of Simonnet-Febvre were founded in 1840 by Jean Febvre, a barrel maker by trade from the town of Montbard. In the early days, the house was known for its sparkling Chardonnays from Chablis, known today as Crémants de Bourgogne. Over the years, the Febvres acquired holdings in some of the greatest terroirs in Chablis. Today, the domaine comprises approximately 9 acres, crowned by a 2/3 acre plot in the Grand Cru vineyard of Les Preuses, with 3.5 acres of 1er Cru Mont de Milieu and 4.7 acres of communal Chablis vineyards. In 2003, Simonnet-Febvre was acquired by Maison Louis Latour. Since its purchase, the Latours have completely renovated the winemaking facilities, installing new stainless steel tanks and pneumatic presses. The vineyards have been reworked with the same sustainable vineyard practices utilized in Latour’s 125 acre domain in the Côte d’Or. Maison Louis Latour also hired a talented new winemaker, Jean-Philippe Archambaud.

The source of the most racy and tactile, and yet uniquely light and 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 Grand Cru vineyards are all located at ideal elevations and exposition on the acclaimed Kimmeridgian soil while most of the vineyards in the outlying spots are referred to as Petit Chablis. Chablis Grand Cru, as well as some Petit Chablis, can age for many years.

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’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based 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. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

SOU463302_2015 Item# 242499