This Premier Cru profits from its location on the left bank of the Serein where the sun quickly dries the morning dew from the fruit, minimizing the risk of mould and gently ripening the grapes. The result is a wine with pronounced mineral accents that requires a few years in the cellar to develop its full complexity. The estate’s premier cru Vaillons vineyard encompasses 1.9 hectares on four plots with a total production of about 15,000 bottles. This wine will keep for five to ten years.
The nose has toasted hazelnut notes, sweet spices, blond tobacco, and stone dust. A lush wine, round on the palate with a citrus and mineral finish.
Serve between 12˚C and 14˚C with seafood, fish or white meat. Needs to be aerated and maybe even decanted before tasting. It can be beautifully paired with a variety of appetizers as well.
Kimmeridgian. Left Bank of the Serein River. Hard limestone in a clay matrix, moderately deep soil, reddish brown colour
Systematic vineyard ground cover and pruning according to what best suits the parcel. Average age of the vines: 30 years. Grapes are harvested by hand and very quickly brought to cellar
Fermented with wild yeasts. Long fermentation using natural yeasts in temperature-controlled vats. Spontaneous malolactic fermentation. Aged on fine lees in stainless steel tanks for 12 months minimum
"The 2012 Vaillons from Domaine Michel had also just been bottled two weeks ago, but was showing off lovely elegance and nascent complexity in its bouquet of lemon, green apple, a refined base of oyster shell, white flowers and chalky overtones. On the palate the wine is pure, full-bodied and delivers excellent mid-palate depth, with superb focus and cut, seamless balance and lovely grip on the long and youthfully complex finish. This will be another absolutely superb premier cru. 2016-2035."
View of the Cellar, John Gilman - 92+ points
International Wine Cellar, Stephen Tanzer - 89 points
Burghound, Allen Meadow - 89-90 points
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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