LAMBLIN & FILS CHABLIS GRAND CRU “VAUDÉSIR”

APPELLATION: Chablis Grand Cru “Vaudésir” 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. Chablis Grand Cru can be found in the commune of Chablis and on the right bank of the Serein and is at an elevation of between 100 and 250 meters. Enjoying an excellent sunny location, the Grands Crus are spread over seven climats: Blanchot, Bougros, Les Clos, Grenouille, Les Preuses, Valmur and Vaudésir. VINIFICATION: Fermentations in oak barrels (2 to 3 years old). Then, the wine is racked in order to eliminate the fermentation lies. The aging process will last for 12 to 18 months depending on the vintages. The next step is the fining through bentonite (a type of clay that absorbs the proteins of the wine and clarifies it in a natural way). Before bottling, the wine is lightly filtered through a Kieselguhr filter (Diatomaceous earth that clarifies the wine in a natural way). TASTING NOTES: Beautiful gold yellow colour with green hues. The complexity of the expressive nose is guaranteed by some elegant and delicate floral aromas that are blended with mineral, honey, flint, toasted, vanilla and nut notes. Straight attack followed by a beautiful balance in mouth with roundness potential. Fine prestige aromas: white flowers (lilac, elder), mineral notes, nutty, spicy and grilled notes. Remarkable long finish. AGING POTENTIAL: 8 to 10 years SERVING TEMPERATURE: 12 to 14°C FOOD AND WINE MATCHING: The vivacity of this rich, full-bodied Grand Cru provides a great dry wine to pair with fattened goose liver (foie gras). The subtle complexity of its aromas and its long finish in the mouth mean it is destined to partner lobster, crawfish, (grilled or, more subtly, in a white sauce with or without mushrooms), and prawns. All fine-textured fish in cream sauce prove worthy allies, as do white meats and poultry in cream.

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