Chablis Vaillons 2023 Domaine Raveneau

Tasting Note Chablis Vaillons 2023

The aroma features notes of lemon zest, white peach, and a light hint of chamomile. There is also a “wet stone” note characteristic of Left Bank Premier Cru wines. On the palate, the 2023 Vaillons is rounder than in cooler vintages, yet beneath this lies a lively acidity, and the finish—with its salinity and hints of oyster shell—lingers for a long time. Oak notes remain in the background, adding texture to the wine rather than influencing its flavor. The wine can be enjoyed young, but after about two years of bottle aging, its flavor will become more vibrant.

Grape Varieties

Chablis-Vaillons, like all Chablis wines, is made from 100% Chardonnay. The "Vaillons" climat is situated on marne (limestone and clay rich in fossilized oyster shells) from the Kimmeridgian period, and only Chardonnay is capable of reflecting the characteristics of this soil in the wine. Here, aromas of citrus and orchard fruits come to the fore, while a chalky salinity in the background lends the wine a sense of austerity. In warmer regions, Chardonnay tends to develop notes of tropical fruit and oil, but in Chablis, it evolves in the opposite direction.

Cellaring Potential

The optimal drinking window is approximately from 2028 to 2044. The 2023 vintage can be enjoyed right now, but thanks to its mineral core, it will develop even more depth of flavor after 2–3 years of bottle aging. Store the wine in a dark place at a temperature of 11–13 °C, keeping the bottle horizontal. As it matures, the citrus notes will gently give way to aromas of honey and hazelnut, while the sharp, flint-like note will remain unchanged.

About Domaine Raveneau

Raveneau is perhaps one of only five producers in Chablis that still harvest all their plots by hand. This fact alone speaks to what their priority is. François Raveneau founded this estate in 1948, and during the 1960s and 1970s, when prices for Chablis were low, he quietly acquired Grand Cru and Premier Cru plots. Today, his son Jean-Marie, assisted by his brother Bernard, manages 9.29 hectares of vineyards. They categorically refuse to use new barrels, production volumes are extremely low, and the pre-order waiting list is endless. Our store features this domaine precisely because their wines sell out instantly as soon as they go on sale.

Terroir & Climate

Vaillons is located on the left bank of the Serein River and sits on typical Kimmeridgian soil. This soil consists of cool, calcareous clay interspersed with fossilized shells of Jurassic-era marine mollusks. It is these fossils that give Chablis its slightly briny flavor and characteristic aroma, reminiscent of oyster shells, and Vaillons, in particular, is more in the vein of elegant and floral Premier Cru wines than of powerful ones. The cool continental climate maintains high acidity, while the Kimmeridgian deposits lend the wine its minerality. Chardonnay is the true embodiment of these qualities.

Winemaking

There are two distinctive features in Raveneau's production of Vaillons wine. First, the grapes are harvested by hand. In Chablis, almost no one uses this method anymore. Second, a complete refusal to use new barrels. The wine is fermented and aged in old barrels, which gives it texture and allows for a slow exchange of oxygen, preventing the penetration of vanilla and toasted bread aromas into the wine. This is precisely why Raveneau's "Vaillons" wine first reveals the flavor characteristic of Chablis, followed by the nuances of barrel-aged wine. Fruity notes and minerality—derived from the Kimmeridgian layer—play the leading role, while the wooden barrels merely support this bouquet.

Food Pairing

Vaillons's salinity and high acidity pair perfectly with shellfish. Oysters are, of course, a classic pairing, but given the presence of oyster fossils in the soil, this is by no means a coincidence. We also recommend:
Serve at 11–13 °C. If the wine is too cold, it will lose its aroma.

• Meunière-style flounder or turbot in “beurre blanc” sauce
• Grilled langoustines with lemon and olive oil
• Sushi and sashimi, especially made with white fish