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 charge 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 all of Chablis, encompassing both Premier Crus and Grands Crus, it is the meticulous and rigorous work in both the vineyard and the cellar that allows for the full expression of the minerality unique to Chablis’s Kimmeridgian limestone. These wines are typically enjoyable when young but age impeccably.

Robert Parker - Wine Advocate

About the wine:

Produced 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 fruit, 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 complete 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 its deep soil profile, the marl-rich terroir lends density and minerality to Vaulorent. This intense, vigorous, and full-bodied wine—which rivals a Grand Cru—combines impressive depth and structure with a refreshing quality.

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 exceptional terroirs are brought to their fullest 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 signature style, the wines captivate through their 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 hints of herbs and citrus. The oak is very subtle and well-integrated; the creamy texture complements the stony character on the palate, though there are citrus notes on the attack. It also has a lovely finish.

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.