CHABLIS 1ER CRU VAILLONS 2014
CHABLIS 1ER CRU VAILLONS 2014
Varietal
100% Chardonnay, also known as “Beaunois” in Chablis. Yield: 58 hl/ha. History
The most recent list of Premiers Crus was issued in 1986. 79 hamlets figure on the list and cover a surface area of approximately 700 ha. The winegrowers of Chablis grouped together these hamlets under the names of 17 “climats” or single vineyards. These vineyards are located on either side of the Serein river in the communes of Chablis, Fontenay, Maligny, Chichée, La Chapelle-Vaupelpeigne, Courgis, Fleys, and Beines. Origin
Located on the left bank of the Serein river, in the southwest of the Chablis region, the 105 hectares of Premier Cru Vaillons vines enjoy particularly favourable exposure and the wines are well deserving of their excellent reputation. Gentle slopes. Kimmeridgian marls. Vinification and maturing
- Pneumatic pressing - Static cold settling of the musts - Alcoholic fermentation started in stainless steel vats - For the wine remaining in the stainless steel vats, fermentation for 7 to 10 days at controlled temperatures (18 to 20°C) to conserve as much fruit as possible. - After 3 days, around 20% of the juice is drawn off and transferred into fine-grained wooden barrels for the continuation of the fermentation process. - 100% malolactic fermentation. - Ageing in lees for 10 months. Tasting notes
Pale golden colour Intense and slightly smoky nose, with almonds and pink grapefruit aromas. Fresh and unctuous palate, with notes of dried fruits and lime. A long and dense finish Food and wine pairing
Ideal served with seafood, grilled fish and grilled meat. Serving suggestions
14°C
J MOREAU & FILS Chablis - France
1/2
CHABLIS 1ER CRU VAILLONS 2014
Vintage : 2014
After an extremely mild winter, the vine buds burst in the first days of April, three weeks earlier than in 2013. A touch of frost was felt at the end of the month, affecting several vineyards on the lower slopes and leading a loss of 20-30%. This dip in temperature markedly slowed the development of the vines. Climatic conditions were optimal at the start of June, with warm, dry weather encouraging the first flowering in certain sectors, although this varied considerably from plot to plot. The spike in warmth in June caused ‘shatter' of flowers in many places. July was notable for wide temperature variations, from 8.5 to 36.2°C, leading to some scorching of the plants. August was damp and it was a challenge to stay on top of the vine diseases. Nonetheless, ripening continued steadily and the average yield on the vines allowed for a very satisfactory concentration of sugars. The first grapes were harvested on 16 September, and picking continued until 3 October.
J MOREAU & FILS Chablis - France
2/2
Varietal
100% Chardonnay, also known as “Beaunois” in Chablis. Yield: 58 hl/ha. History
The most recent list of Premiers Crus was issued in 1986. 79 hamlets figure on the list and cover a surface area of approximately 700 ha. The winegrowers of Chablis grouped together these hamlets under the names of 17 “climats” or single vineyards. These vineyards are located on either side of the Serein river in the communes of Chablis, Fontenay, Maligny, Chichée, La Chapelle-Vaupelpeigne, Courgis, Fleys, and Beines. Origin
Located on the left bank of the Serein river, in the southwest of the Chablis region, the 105 hectares of Premier Cru Vaillons vines enjoy particularly favourable exposure and the wines are well deserving of their excellent reputation. Gentle slopes. Kimmeridgian marls. Vinification and maturing
- Pneumatic pressing - Static cold settling of the musts - Alcoholic fermentation started in stainless steel vats - For the wine remaining in the stainless steel vats, fermentation for 7 to 10 days at controlled temperatures (18 to 20°C) to conserve as much fruit as possible. - After 3 days, around 20% of the juice is drawn off and transferred into fine-grained wooden barrels for the continuation of the fermentation process. - 100% malolactic fermentation. - Ageing in lees for 10 months. Tasting notes
Pale golden colour Intense and slightly smoky nose, with almonds and pink grapefruit aromas. Fresh and unctuous palate, with notes of dried fruits and lime. A long and dense finish Food and wine pairing
Ideal served with seafood, grilled fish and grilled meat. Serving suggestions
14°C
J MOREAU & FILS Chablis - France
1/2
CHABLIS 1ER CRU VAILLONS 2014
Vintage : 2014
After an extremely mild winter, the vine buds burst in the first days of April, three weeks earlier than in 2013. A touch of frost was felt at the end of the month, affecting several vineyards on the lower slopes and leading a loss of 20-30%. This dip in temperature markedly slowed the development of the vines. Climatic conditions were optimal at the start of June, with warm, dry weather encouraging the first flowering in certain sectors, although this varied considerably from plot to plot. The spike in warmth in June caused ‘shatter' of flowers in many places. July was notable for wide temperature variations, from 8.5 to 36.2°C, leading to some scorching of the plants. August was damp and it was a challenge to stay on top of the vine diseases. Nonetheless, ripening continued steadily and the average yield on the vines allowed for a very satisfactory concentration of sugars. The first grapes were harvested on 16 September, and picking continued until 3 October.
J MOREAU & FILS Chablis - France
2/2
