2021 Technical Specifications
Grape Varieties 100% Chardonnay
Region Vaudesir
Soil Pure kimmeridgian soil
Orientation West / South-West
Fermentation Vessels Stainless steel tanks
Natural Yeast Yes
Production Details The producer’s post-2013 method uses hand-harvested fruit, alcoholic fermentation in stainless steel with natural yeast for 15–18 days at 18°C, malolactic fermentation in stainless steel with natural bacteria at 20°C for a few months, and stainless-steel aging on fine lees before light filtration. At a domaine tasting on 18 January 2023, the 2021 Vaudésir was not yet bottled; the report said the Grand Crus were expected to be bottled around summer 2023, approaching 24 months of élevage, and identified this Vaudésir as coming from the Moutonne hillside. These were pre-bottling observations, not final bottled-wine analyses.
Tasting Notes Bill Nanson, tasting at the domaine on 18 January 2023 before bottling: impressive and airy, with vibrant energy and a juicy finish; slightly less focused than the 2021 Les Clos tasted alongside it.
Vintages
2020 Technical Specifications
Alcohol 13.5%
Residual Sugar 2 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties 100% Chardonnay
Drinking Window 2025–2033
Classification Chablis Grand Cru
Region Vaudesir
Soil Pure kimmeridgian soil
Orientation West / South-West
Fermentation Vessels Stainless steel tanks
Natural Yeast Yes
Production Volume 1,882 bottles
Bottles1,882
Production Details The 45 ares 82 ca parcel was last planted in 1970 and is hand-harvested. Alcoholic fermentation occurs in stainless steel with natural yeast for 15–18 days at 18°C; malolactic fermentation follows in stainless steel with natural bacteria at 20°C for a few months. The wine is aged in stainless steel on fine lees with minimal intervention and lightly filtered. Guide Hachette recommends serving this vintage at 12–14°C.
Tasting Notes Neal Martin (Vinous): terse, stony and austere bouquet; sour lemon, moderate weight and a white-chocolate character toward the finish.
Food Pairing Roasted vegetables, lobster, oysters with ginger sauce, or monkfish tagine with fennel.
Critics Ratings 90
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1478958 | — | — | wine-searcher.com ↗ |