William Fèvre - Chablis 1er Cru Vaulorent Domaine 2019

Bettane & Desseauve

About the wine:

Full-bodied, expansive on the palate, powerful and concentrated—a dense, flavorful, and spicy wine that reveals itself gradually, but is best enjoyed after some time in the bottle.

About the estate:

Having been in his position since the estate was acquired by Bouchard Père et Fils of Beaune nearly a quarter of a century ago, Didier Séguier has significantly improved the quality of the wines since then. While the vineyard holdings are undoubtedly the finest in the entire Chablis region, encompassing both Premier Crus and Grands Crus, it is the dedicated and meticulous work in both the vineyard and the cellar that allows the full essence of the minerality unique to Chablis’s Kimmeridgian limestone to be extracted. These wines regularly offer the advantage of being enjoyable when young yet age impeccably.

Robert Parker - Wine Advocate

About the wine:

Grown at just 34 hl/ha, the 2019 Chablis 1er Cru Vaulorent is superb, unfolding in the glass with notes of citrus oil, crisp green orchard fruits, white peach, iodine, and pastry cream. Medium-bodied to full-bodied, silky and enveloping, with racy acidity and a long, iodine-scented finish, it is the most well-rounded Premier Cru in the range.

About the estate:

RVF - La Revue du Vin de France / Guide des Meilleurs Vins de France

About the wine:

With a deep bouquet, the marl-rich soil lends density and minerality to Vaulorent. This intense, vigorous, and full-bodied wine—nearly on par with a Grand Cru—combines impressive breadth and structure with freshness.

About the estate:

Owned by the Henriot Group, this estate is the largest owner of Grand Cru vineyards in Chablis, with over fifteen hectares. Its extensive vineyards and diverse range of terroirs are brought to their full potential through meticulous management: soil tillage, hand-harvesting at the optimal time, and yield control. Passionate about his vines, Didier Seguier, who has led the estate since 1998, produces pure, well-defined, and crisp Chablis wines, using organic methods (certification pending) and even biodynamic practices for the Premier and Grand Crus. With the exception of the Petit Chablis, vinification and aging are skillfully divided for each cuvée between barrels—never new—and stainless steel tanks. Eschewing any distinct signature, the style captivates through its respect for the terroir and the expression of minerality, which have been better preserved since the estate gradually switched the entire range to Diam’s corks between 2005 and 2010. The transition to organic farming is underway.

Wine Spectator

Burghound

Jancis Robinson

About the wine:

Aromas that are somewhat stony/mineral, with slight hints of herbs and citrus. The oak is very subtle and well-integrated; the creamy texture complements the stony flavor on the palate, although there are citrus notes on the attack. It also has good length.

Vinous

James Suckling

About the wine:

Another linear, tight-knit Premier Cru, with notes of lemon, apple, a hint of white pepper, and chalk. It is medium-bodied. Clean and linear. Ready to drink now.