An expressive Premier Cru made from pure Chardonnay, thriving on chalky clay soils with east-facing exposure. Spontaneous fermentation and 13 months of ageing, half in stainless steel and half in used tonneaux, lend this wine its characteristic depth and freshness.
Bottler: Domaine de lenclos, 1 rue du Puits, 89800 Chablis / France".
In the glass
Colour
Medium straw yellow with brilliant clarity
Nose
Intense citrus notes of juice, pips and zest, accompanied by hay, white flowers, damp lichen on wet stone, flint, smoke and green apple
Palate
Juicy and powerful with creamy texture, bright ripe fruit meets pronounced acidity, fine phenolics and saline minerality, mouth-watering and lively
Character
A Chablis Premier Cru par excellence – powerful and firm, yet fresh and deep, with perfect balance between fruit, acidity and mineral structure
Pairing
Oysters and shellfish, pan-fried sea fish with lemon butter, goat's cheese, poultry in cream sauce
Notes
From the Vau de Vey vineyard site on chalky clay soils with loam, spontaneously fermented, aged 13 months on fine lees, coarsely filtered and low sulphited (52 mg/l total sulphur), in the impressive magnum format
Tasting note
Colour & Appearance
Medium straw yellow with brilliant clarity – a classic appearance for a young Premier Cru from Chablis.
Nose
Powerful and intense, this Vau de Vey presents an aromatic profile that immediately reveals its cool provenance. Lemon juice, lemon pips and lemon zest dominate, accompanied by hay, white flowers and the typical Chablis signature of damp lichen on wet stone. These are joined by nuances of smoke, flint and green apple – an aromatic profile that unites minerality and freshness in perfect harmony.
Palate
On the palate, the wine displays its full class: juicy, powerful and firm, yet surprisingly creamy in texture. The balance is exemplary – bright, ripe fruit meets powerful acidity, complemented by light tannins and phenolics that lend the wine structure. The oak remains discreet in the background, the slightly creamy texture stemming from ageing on fine lees. Deep, fresh, mouth-watering and lively, with plenty of juice and that saline bite that characterises a Chablis Premier Cru par excellence.
Finish
Long, mineral and with persistent citrus freshness. The saline component and precise acidity create a finish that invites the next sip.
Terroir & Origin
Vau de Vey lies on an east-facing slope on the left bank of the Serein, not far from Beines. Whilst the right bank is characterised by pure Kimmeridge limestone, here one finds Argilo-Calcaire – calcareous clay with loam. This imparts a somewhat more floral and lighter character compared to the right-bank vineyard sites. The Bouchards farm 2.77 hectares here, planted in 1979.
Grape Variety & Vinification
100% Chardonnay, harvested between 21st and 22nd September 2023. Spontaneous fermentation, followed by 13 months’ ageing, split equally between stainless steel and used tonneaux on fine lees. Coarse filtration, minimal sulphiting (52 mg/l total sulphur) – a wine that places authenticity and terroir at the forefront.
Food Pairing Suggestions
An ideal companion to oysters, scallops, monkfish in butter, pike-perch with lemon butter or medium-aged goat’s cheese. The magnum bottle makes it the perfect wine for special occasions.
Special Features
The magnum bottle guarantees slower, more harmonious development. A Chablis Premier Cru that already offers drinking pleasure now, but certainly possesses ageing potential for the next 5-8 years.
