2017 | Drouhin Vaudon | Chablis Mont de Milieu

The 2017 Chablis Mont de Milieu 1er Cru has more mineralité on the nose compared directly to the Sécher, attractive orange blossom and canned apricot scents emerging with time. The palate is well balanced with a tang of ginger on the entry, showing impressive weight and a taut, linear, quite persistent finish.

Reviews:

• James Suckling: Beautiful aromas of wet stones and limes, as well as grapefruit. The palate has a very succulent and attractive feel with lithe and linear acidity as a feature.

• Vinous: The 2017 Chablis Mont de Milieu 1er Cru has more mineralité on the nose compared directly to the Sécher, attractive orange blossom and canned apricot scents emerging with time. The palate is well balanced with a tang of ginger on the entry, showing impressive weight and a taut, linear, quite persistent finish.

Producer Information

Domaine Drouhin Vaudon is a wine producer located in Chablis, in northeastern France, and part of the Beaune-based Burgundy producer and négociant house, Joseph Drouhin. The domaine produces an impressive range of Chardonnay wines from Petit Chablis to Chablis Grand Cru and is recognized as one of Chablis' benchmark estates. It is one of the largest biodynamic estates in the region. The estate is made up of almost four hectares (10 acres) of vineyard land in the grand cru vineyards Vaudésir, Les Clos, Les Preuses and Bougros, as well as some seven hectares (17 acres) of Chablis Premier Cru vineyards and 68 hectares (168 acres) of village-level Chablis land on both sides of the Serein River. The sites are composed primarily of Chablis' classic Kimmeridgian soil – a blend of limestone, clay, and fossilized oyster shells. The estate vineyards have been organic since 1990 and biodynamic since 1999. Drouhin Vaudon's fruit is picked at yields 20 percent below the authorized level to maintain grape quality. The grand cru grapes and some of the premier cru grapes are typically fermented and aged in old French oak barrels for up to 12 months. The village wines are fermented and aged in stainless steel for up to eight months.

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