Undergoes stainless steel fermentation under 18 degrees to maintain
the natural glycerine. After malolactic the wine is left on its lees for many months to allow the wine to digest the enzymes and aromas that remain in the yeast. Stabilisation is followed by bottling under carbon gas. The bottled wine is stored until ready to drink, which is usually 5-6 years after the harvest.

Vaillon was the first vineyard planted by the monks of Pontigny over 1,000 years ago. It is made up of Kimmeridgian chalk with oyster fossils, which gives the Chardonnay grape the unique flavour found only in Chablis. The poor chalk soil makes the life of the plant very difficult which encourages a deep root system and a naturally low yield. These concentrated flavours are enhanced by allowing the wine to rest sur-lie for up to 18 months, which enriches the wine and allows it to age for up to 50 years.

Quite a deep colour. Nutty flavour but a little volatile. Tasty and nutty, but also with some vaolatility in the mouth. Oxidative style, for which I mean aged.

268 stores
07/10/2008

_________________
mel