LAMBLIN & FILS CHABLIS PREMIER CRU “VAILLON”

APPELLATION: Chablis Premier Cru “Vaillon” GRAPE VARIETY: Chardonnay SOIL: Located near Auxerre in the Yonne department, the Chablis wine region runs alongside a little river with the soothing name of the Serein. The Cistercian monks of Pontigny Abbey did much to develop the vineyards from the 12th century onwards. The main bedrock comes from the Jurassic epoch, or more precisely the Kimmeridgean age (150 million years ago). Deposits of tiny oysters can be found in the rock, which were left by the warm, shallow sea that once covered this territory. These creatures were in the shape of a comma, which gives rise to their name: Exogyra virgula. One particularity concerning Chablis Premier Cru is that the climats are spread between the right and left banks of the River Serein. The Vaillon is situated on the left bank. VINIFICATION: In stainless steel vats in order to preserve the typical character of Chablis and to let the minerality express itself completely. After the fermentations, the Premiers Crus are matured on fine lies for 6 months. The next steps are the fining through bentonite if necessary (a type of clay that absorbs the proteins of the wine and clarifies it in a natural way) and the cold stabilization to favour the precipitation of the tartaric acid and then avoid the eventual deposit in the bottle during the maturation of the wine. Before bottling, the wine is filtered through a Kieselguhr filter (Diatomaceous earth that clarifies the wine in a natural way). TASTING NOTES: Beautiful and brilliant pale yellow colour with green hues. Charming and fresh nose, developing nice floral notes. On the palate, the beautiful balance between fresh fruits and minerality enhances this wine. AGING POTENTIAL: 5 to 8 years SERVING TEMPERATURE: 12 to 14°C FOOD AND WINE MATCHING: Aromatically, the Premier Cru is highly complex and therefore highly adaptable. Good matches will include cooked oysters and fish in sauce. The more mineral version of this wine can be served with fine poultry or veal in white sauce. The more open variations are a wonderful accompaniment to small tripe sausages (andouillettes) and the burgundian specialty of snails (escargots). This is a wine with real breeding, and also doing justice to the local specialty of ham in Chablis (jambon au Chablis).

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