The 2018 Chablis Grand Cru Vaudésir was cropped at 40 hectoliters per hectare and is matured for 12 months in 500-liter oak barrels plus another three months in stainless steel. It has a powerful, honeyed bouquet with subtle tropical notes, fine mineralité and excellent precision. The palate is well balanced, with a crisp line of acidity, and has very good depth, with impressive tension on the sappy, saline finish. It is a work in progress, but give this time in bottle and you will have a very fine Vaudésir. This is almost as good as the 2014 Bougros.
I introduced Domaine Séguinot-Bordet in my previous Chablis report. The family's roots stretch way back to 1590, which, alongside Chave, must make them one of the longest continuing wine-producing family's in France. Under winemaker Jean-François Bordet they farm 16 hectares of vine mainly on the right bank of the River Serein. The latest releases were all tasted blind, and apart from the 2016 Petit Chablis, I was impressed how consistently these wines showed. Stylistically they utilize more wood than other growers, but it is deftly used and allows the terroir's character to come through. They come recommended.
Chablis ligger i den nordligste del af Bourgogne og de sprøde, mineralske og friske Chablis-vine er en naturlig følge af køligt klima og den kalkholdige jordbund. Alderen på stokkene ligger mellem 25-40 år. Der gæres og lagres udelukkende i ståltanke for at bevare den velkendte mineralitet og renhed i vinen.