The Premier Cru vineyards are located on both sides of a charming river, the "Serein", which flows through Chablis and its region. These vineyards were awarded the appellation "Premier Cru" because of their better exposure and their higher content of Kimmeridge clay (the billions of petrified shells from the Jurassic era). 

Joseph DROUHIN is to-day a very important vineyard owner in Chablis. When the domain was put together, in the late sixties, part of the land had been abandoned. In the 19th Century, just before the phylloxera crisis, the "département" of Yonne (where Chablis is located) had as many as 40 000 hectares (100 000 acres) under vines. The proximity of Paris made it a convenient source for the capital's consumption of fine, as well as more ordinary, wines. At the heart of this region, 1 000 hectares (2 500 acres) were then planted with Chardonnay, whose name is still locally known as "Beaunois" (i.e. from Beaune). 

Then, in 1885, the phylloxera disease struck and a long period of slow degradation followed. By 1960, half of the vineyards had disappeared. The other half survived because they were somewhat sheltered from the rigours of harsh Winters and Spring frosts. Numerous fields lay fallow and countless cuveries had been abandoned. The vigneron had turned to other types of culture and very often his children had left for good. 

Robert DROUHIN, on his first visit, fell in love with Chablis. Since it is now possible to control frost and to cultivate steep slopes with tractors, it became clear to Robert DROUHIN that what was happening in Côte d'Or could be successfully duplicated in Chablis. 

After a painstaking research involving study of ancient maps, conversations with old vignerons and tasting of old bottles from abandoned terroirs, Robert DROUHIN was able to locate the best parcels, especially those located in the valley of Vauvillien. 

To-day, Joseph DROUHIN owns 40 hectares (100 acres), with a sizeable portion in the Grand Crus (7 acres) and Premier Crus (17 acres). It is important to note that the Drouhin domain is strictly located within the historical boundary of the appellation. 

Chablis is still a difficult region for the wine-maker. The climate is continental, hot in Summer and cold in Winter. Frosts are frequent. In spite of all these hardships, Joseph Drouhin is adamant to keep the yields in his vineyards as low as possible by pruning very short. 
At harvest time, the grapes are hand-picked and pressed at Joseph Drouhin's own winery in Chablis. The next day, the must is brought to the cellars in Beaune and put in barrels for the alcoholic fermentation. After eight or nine months of ageing in oak, the wine is bottled. 

Chablis Premier Cru Sécher is on the same slope as Vaillons. It has nearly the same kind of flinty aromas. On the other hand, on the palate, it has a steely nerve all of its own.