Premier Cru Vaillons
The vintage
The summer-like temperatures caused an early budbreak during the week of March 29, leaving fragile buds exposed. The black frost nights from April 6 onward burned new buds each day. Between April 3 and April 24, temperatures dropped below zero on 17 nights. Despite the implementation of protective measures (sprinkling, candles, and heating cables), the vineyard was severely affected by the frost and struggled to resume growth. A rise in temperatures in June helped make up for the delay. Mid-June flowering was rapid, and growth was vigorous, although the vines were not very fruitful. Prolonged summer rains, along with the effects of the frost, slowed down the ripening of the grapes. Harvesting began on September 17, a reasonable date compared to previous rather early vintages.
Location
An appellation of 129 hectares located on the left bank of the Serein. On the Côte des Vaillons, there are eight different named vineyards that can claim this appellation.
Terroir
Here, the soil is more calcareous than clayey, resting on hard, compact, and highly fractured Portlandian limestone (a soil layer covering the Kimmeridgian).
Winemaking
Application of the principle of gravity to avoid any pumping that could alter the quality of the wine. Short pneumatic pressing (1h30 to 2h00) for a delicate separation between the solid and liquid parts of the grapes. Very light static settling to retain enough fine lees for the alcoholic and malolactic fermentations to proceed naturally. The must is placed in French oak barrels (on average 6 years old) for 30 to 40% of the cuvée. The remainder is vinified in small stainless steel tanks.
Tasting
Fresh and intense bouquet with notes of fruit and flowers combined with a touch of minerality.
A refined wine, round and full on the palate.
Grapes
Chardonnay
: 100 %