Vau de Vey La Grande Chaume 1er cru 2023 Jeremy Arnaud

Tasting Note

There are hints of white lemon peel and green apple peel, as well as nuances reminiscent of wet stone, which do not dominate the fruit notes but lie hidden within their depth. On the palate, the wine makes a straightforward and cool impression, while a salty firmness prolongs the finish. The acidity is bright, and thanks to prolonged contact with the lees, the texture takes on a subtle chalky note. The wine is still young and makes a somewhat reserved impression. After about two years of bottle aging, the aroma will likely unfold fully.

Grape Varieties

In Chablis, only one grape variety is permitted:

100% Chardonnay

In warmer regions, Chardonnay takes on tropical and oily notes. However, on the marl soils of the Kimmeridgian period in Vau-de-Vey, the opposite occurs. The cool climate keeps sugar levels in check and maintains high acidity, while limestone rich in fossils gives this wine its characteristic brininess and stony nuances. Chardonnay is the messenger, and the soil is the message itself.

Cellaring Potential

Best enjoyed between 2027 and 2038. This wine possesses acidity and a mineral backbone that allow for long-term aging; however, its full potential has not yet been realized. Starting in 2027, the citrus notes will begin to give way to aromas of honey and dry grass, and the flavor will become softer. Store the bottle horizontally in a dark place at a temperature of 12–14 °C.

The Producer

A young winemaker from Chablis who cultivates just under 3 hectares of vineyards, most of which are located on steep slopes in the upper reaches of the Serein River. Jérémy Arnaud completed an apprenticeship in Beaune, gained experience at wineries from Meursault to Pauillac, and bottled his first vintage in 2017. His winemaking approach is based on minimal intervention. In the vineyards, he practices organic farming, uses natural yeasts, minimizes the use of sulfites, and refuses to cut corners in the winemaking process. Yields are low, and the wines are refined. These are wines that embody the very essence of Chablis.

Terroir & Climate

The La Grande Chaume vineyard is located on the left bank of the Serein River, and its slopes are so steep that mechanization is impossible here. All work is done by hand. The bedrock consists of Kimmeridgian marl, that very famous geological formation formed during the Jurassic period from a mixture of clay, limestone, and fossilized oyster shells (Exogyra virgula). It is this soil that gives Chablis its briny sharpness and stony firmness. The slopes of the left bank face south-southeast, and the climate here is cooler than on the opposite hill, Grand Cru. As a result, the wine is not so much rich as it is vertical and full of mineral notes, retaining this firmness even in warm vintages.

Winemaking

Arnaud cultivates his grapes using organic farming methods and adheres to the same organic practices during winemaking in the cellar. Fermentation occurs exclusively with the help of natural yeasts present on the grapes; the addition of cultured yeasts, enzymes, and lactic acid bacteria is strictly prohibited. Sulfites are added in extremely small quantities only when absolutely necessary. The wine’s aging is not controlled but rather monitored. It is important not to impose a signature style on all wines. It is important that each vintage allow the slopes of Vau-de-Vey themselves to tell their own story. This is precisely why La Grande Chaume reflects not the winemaker’s individuality, but the character of the region itself.

Food Pairing

The salty astringency and sharp acidity of this Premier Cru wine pair perfectly with iodine-rich notes and rich dishes:

• Oysters on ice. A classic pairing for Chablis (fossilized shells in the soil, shells on the plate)
• Pan-seared sole or turbot with “Beurre Blanc” sauce
• “Crottin de Chavignol” or young “Comté”
• Sushi and sashimi, especially made with white fish

Serve at 10–12 °C. If the wine is chilled any further, it will lose its minerality; if warmed, it will become bland.