drouhin balson

Our wines

Chablis Premier Cru Sécher

Chablis Sécher

Premier Cru


  • Cellaring

    Optimal consumption: 4 to 8 years

    Ageing potential: 15 years

  • Tasting temperature

    12/13°C (52/53°F)

Grape variety



Site: located in the south-east section of Chablis, this vineyard is next to Vaillons and Lys. It was classified as a Premier Cru due to its excellent exposure and kimmeridge soil concentration, giving it the easily recognizable character of Chablis.

History & tradition: in the sixties, when the Chablis vineyards were all abandoned, Robert Drouhin recognized the potential of this region which had been ravaged by the phylloxera disease a century before. He was one of the first Burgundy propriétaires who set about revitalizing the area. 

Soil: the Kimmeridgian limestone contains millions of tiny marine fossils embedded in a kind of whitish mortar which may have been once the bottom of the sea...hundreds of million years ago. This marine origin gives the wines of Chablis their unique flavour.



by Véronique Boss-Drouhin

A characteristic and elegant wine. The colour is pale yellow with a greenish glint so typical of Chablis. On the nose, the aromas bring to mind citrus, white flowers and nearly salty notes. On the palate, the first impression is clear-cut and fresh. Long on the aftertaste, with fruity as well as mineral flavours; a honey-like sensation when the wine is more evolved.


In 2019, nature has been generous and gave us amazing grapes but small yields. Gracious, delicate and full of freshness, these wines will always be tasted and shared with pleasure. 

Vintage review


Throughout its 100-hectare (247 acres) estate, Maison Joseph Drouhin has adopted organic viticulture practices since the late 1980s and biodynamic viticulture since the 1990s. Our credo is to provide « natural answers to natural problems ». All our practices show the greatest respect for the soil, the vine and the environment. Our deliberately low production yields allow our grapes to reveal the precise expression of each terroir.


Harvest: grapes harvested by hands in open-work crates. If necessary, a careful sorting is proceeded.

Vinification: slow pressing of the whole bunch in a pneumatic press. The juice of the last press is separated from the free run-juice. The juice ferments in stainless-steel vats after a little settling.

Ageing: in stainless-steel vat during 8 to 10 months.

Throughout the ageing process, decisions are taken only after careful tasting evaluation. The data obtained is completed through technical analysis. As with every other Joseph Drouhin wine, absolute priority is given to the true expression of terroir and character of the vintage.