Winemaker Notes

Nice gold color with green hues. Intense and slightly smoky nose reminiscent of roasted hazelnuts, lemon and acacia. The attack is unctuous and dense, still marked by the yellow fruits as well as aromas of pastry cream enhanced by a mineral and spicy finish.

Ideal served with seafood, fish such as salmon in butter sauce or grilled, as well as with roasted capon or guinea fowl and goat cheese.

Serve ideally at a temperature of 14°C. (57°F.) Already very pleasant, it will keep for at least 5 years in the cellar.

Origin

Chablis, located near Auxerre in the Yonne department, is one of Burgundy's most northerly vineyards. The appellation has 40 climats classified as premiers crus, including 17 main ones.

Situated on the left bank of the Serein, in the centre of the hillside to the south-west of Chablis, the 105 hectares of Premier Cru Vaillons enjoy a particularly favourable exposure and, quite rightly, an excellent reputation. Gently sloping hillsides. Kimmeridgian marl.

The diversity of this Premier Cru's sub-soils is reflected in the plots of Beugnon, Chatain and Minot. Vinified separately, the cuvées from these 3 parcels were then blended to bring out the full richness of the vintage.

Behind the term "Vaillons" lies the notion of a small valley (from the Latin "vallis" or "valles" meaning "elongated space between two areas").