The planting of the one-hectare Vaudésir parcel took place in phases between 1955 and 1968. It now produces about 7,000 bottles annually. Vines are carefully tended to promote in-depth root development to allow this grand cru to reach its full potential. This Chablis has rich aromas of nectarine, white flowers, apple, and citrus with a long, saline finish. It is an example of a great Chardonnay – delicate and well defined – for a fraction of the price of many Côte de Beaune whites.
This superb Chablis has notes of rhubarb, orange, peach, and acacia flowers on the nose. In the mouth, buttery brioche flavours with a hint coconut and a precise, chalky minerality that will satisfy the most discerning tasters.
Pair this Chablis Grand Cru with refined fish dishes, shellfish, sweetbreads, oysters or cheese.
Kimmeridgian. Clay with limestone pebbles. Fossilized oyster marl. Fairly deep soil
Systematic vineyard ground cover and pruning according to what best suits the parcel. Minimum use of chemicals. Average age of the vines: 50 years. The grapes are harvested by hand and very quickly brought to the cellar
No added yeast. Long fermentation in temperature-controlled vats with natural yeasts. Spontaneous malolactic fermentation. Aged on fine lees in stainless steel tanks for 16 months.
Decanter, Chablis Grand Cru Vaudésir 2014: 95 pts
Revue des Vins de France, Chablis Grand Cru Vaudésir 2014: 16/20
Since 1850, the Michel family has been making elegant wines in the Chablis region, some of which are highly sought after by wine connoisseurs. The mostly grand cru and premier cru vineyards stretch over 25 hectares of prime plots on the slopes of Chablis. The vineyards were first cultivated by Cistercian monks in the 11th century. The Michel family made the bold decision to abandon barrel aging more than forty years ago and now produce pure, clean, and crisp Chablis wines without any wood. Because of this approach and their sensible viticultural practices, the estate's wines have become a reference for tank aging.
The vineyards of Chablis form a “wine island” of approximately 4,700 hectares surrounded by twenty Burgundian villages where only Chardonnay is grown. The appellation is located 150 km northeast of Dijon in the department of Yonne and has an enviable reputation thanks to its refreshing and long-lived style of white wine. Here, we find dry white wines with purity of flavours and minerals derived from a stony soil of clay and limestone rich in fossilized oysters. As in Champagne, spring frosts threaten the vines, but the challenging climate produces fascinating results.
A good Chablis wine is a pure delight. It has a yellow color with reflections of green, and scents of flint and citrus that, with age, evolve towards brioche, hazelnut, and butter – typical characteristics of the Kimmeridgian soil. In the mouth, there’s a harmonious and balanced combination of acidity and roundness of the body.
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