William Fèvre - Chablis 1er Cru Vaulorent Domaine 2019

Bettane & Desseauve

About the wine:

Full-bodied, powerful and concentrated on the palate, this dense, savory, spicy juice is gradually coming into its own, but it's best to wait for it in bottle.

About the domain :

Didier Séguier has been at the helm since the estate was taken over by Beaune-based Bouchard Père et Fils almost a quarter of a century ago, and since then he has made great strides in improving the quality of the wines. The estate's vineyards are certainly the finest in the Chablis region, both in terms of premier and grand crus, but the diligent, rigorous work in both vineyard and cellar enables us to extract the quintessential minerality of Chablis's Kimmeridgian limestone. These are wines that can regularly be enjoyed young, but which also stand up impeccably to ageing.

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 fruit, white peach, iodine and custard. Medium to full-bodied, satiny and enveloping, with racy acidity and a long, iodine-scented finish, this is the most complete Premier Cru in the range.

About the domain :

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

About the wine:

A deep nose, the marly soil brings density and salinity to Vaulorent. Impressive size and structure combined with freshness in this intense, vigorous, full-bodied wine, close to a Grand Cru.

About the domain :

Owned by the Henriot group, this estate is the largest Grands Crus owner in Chablis, with over 15 hectares. Its vast vineyard and range of great terroirs are enhanced by meticulous organization: ploughing of the soil, manual harvesting at the optimum date, yield control. Passionate about his vines, Didier Seguier, who has been at the helm of the domaine since 1998, produces pure, well-defined, clean Chablis, using organic methods (certification underway) and even biodynamic methods for the premier and grand crus. With the exception of the Petit Chablis, vinification and ageing for each cuvée are skilfully divided between barrels - never new - and stainless steel tanks. Rejecting any kind of signature, the style seduces with its respect for terroir and expression of minerality, better preserved since the estate gradually converted the entire range to Diam's corks between 2005 and 2010. Organic conversion is underway.

Wine Spectator

Burghound

Jancis Robinson

About the wine:

Rather stony/mineral aromas, slightly herbaceous and lemony. The oak is very delicate and well integrated, and the creamy texture complements the stony flavor on the palate, although there is some citrus on the attack. Good length too.

Vinous A. Galloni

James Suckling

About the wine:

Another tight, linear Premier Cru, with slices of lemon, apple, a little white pepper and chalk. Medium-bodied. Clean and linear. Drink now.