Alc. 13.5 %
Chablis is the northernmost wine growing region in Burgundy. It's actually closer to Champagne than much of the rest of Burgundy, because it is separated by the Morvan hills. Some of Chablis' best sites have a unique soil type known as Kimmeridgian, a distinctive mix of limestone, clay, and fossilized oyster shells. The soil, along with the cooler climate, gives Chablis its distinctive flavour profile.
Domaine Fourrey's Chablis Premier Cru Vaillons is born in vineyards located in two separate lots of Châtain and Beugnons, in the heart of the AOC Chablis. Fourth generation Jean-Luc Fourrey has been in charge of the winery since 1992 and, in that time, has been improving upon how the vineyards and farming methods are managed. His sister, Marie-José, manages the commercial side of the business.
This wine is made from 100% Chardonnay grapes, harvested and selected entirely by hand. Fermentation takes place in temperature-controlled stainless steel tanks and then the wine ages in wood for around 10 months. This wine should be served at 12 C and can be cellared from now to 2028.
The nose on this wine is freshly fragrant and elegant, with delicious notes of white stone fruit, tropical fruit, pineapple skin, candied lemon peel, pear, apple, brioche, white flowers, with a subtle salinity. Heaven!
This Chardonnay has a velvety texture and is bone dry. It has ripe, crisp fruit and is precise, juicy, and succulent. There are flavours of green apple, citrus peel, melon, menthol, licorice, hard lemon candy and also some flinty, mineral hints. It has a backdrop of lean and balanced acidity, with an edge of minerality.
Chablis is perfect with light and delicate food such as shellfish like crab and prawns, and steamed or grilled fish. Another great option would be risotto with spring vegetables.