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Réserve de Vaudon
Optimal consumption: 2 to 6 years
Ageing potential: 8 years
Site: this wine comes from grapes exclusively harvested on the Drouhin Family Properties. These vineyards are mainly situated in the Valley of Vauvillien, not far from the Grand Crus, between the Premier Crus of Montée de Tonnerre and Mont de Milieu.
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
An elegant wine. Brilliant colour, with hints of green. Typical Chablis nose, where aromas of citrus (lemon) fern and even salty sensations predominate. On the palate: vigorous and lively, but in a soft mode. A lot of finesse and balance.
The vagaries of the 2021 vintage have greatly affected yields, resulting in one of the smallest harvests Burgundy has ever seen. The whites are less opulent than previous vintages; they are well-balanced with lovely aromatics without excessive extravagance.Vintage review
Throughout its 93-hectare (230 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 or with the grape harvester.
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 settling.
Ageing: in stainless-steel vat during 7 to 10 months.