This Premier Cru features attractive and very luminous pale yellow colour. Very precise floral notes on the nose followed
by subtle notes of oak and fresh fruit. Good structure on the palate. This wine is tangy, well-balanced and already
showing the lovely fullness one would expect from a Premier Cru. A combination of linden blossom and almond give way
to a long, rounded finish.
This wine's precision and minerality need to be counterbalanced by dishes that feature a wide variety of flavours and
have substance to them. We suggest trying it with dill-marinated salmon served with a warm leek and balsamic vinegar
flan for the contrast of flavours. Grilled chicken, with crispy skin and moist meat is a good counterpoint to the oaky finish
of this defined wine.
Serving and keeping
Serve at between 11° and 13°C. Our Chablis Premier Cru Vaillons is a wine to enjoy while fruity. Lay down for 5 to 10
years to allow it to fully develop and become more voluptuous.
After being handpicked, the grapes are quickly brought to the Château's winery. The musts are extracted gently in our
pneumatic press. Cold static settling is the most natural way of removing any remaining deposits or impurities.
Vinification takes place in tanks (90%) and in 1 to 4-year-old barrels (10%) in order to respect the expression of the
terroir. During this phase, the yeasts transform the sugars in the juice into alcohol.
The wine is aged on its fermentation lees for more roundness, length and complexity. For the wine in vats, the lies are
stirred 2 to 3 times during this period. For the wine matured in 228-litre barrels, the lees are stirred once in order to
develop aromatic complexity and boost the natural effect the yeasts have on enriching the wine. The barrel-aged and
tank-aged wine are then blended. Ageing continues in tanks in order to even out the wine, "integrate" the oak and
combine the minerality that is characteristic of this appellation with this wine's fruitiness
- MAISON ALBERT BICHOT
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