Chablis Grand Cru Vaudésir 2023 Domaine Garnier
€75.00
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Product Details
- Format
- 75 cl
- Region
- Bourgogne
- Vintage
- 2023
- Classification
- GRAND CRU
- Appellation
- CHABLIS
- Alcohol
- 13.5°
- Colour
- White
- Country
- FRANCE
- Vineyard site
- VAUDESIR
- Taster
- Mattéo
Mineral and iodine-driven, with citrus, flint and delicate floral notes. A Chablis Grand Cru of rare intensity from Domaine Garnier, taut and long on the palate.
The Chablis Grand Cru Vaudésir 2023 from Domaine Garnier & Fils stands at the summit of their range, a bottle of true character born from one of Chablis' seven Grand Crus. It comes from a modest parcel of just 0.3 hectares, vinified and aged with the patience and precision that mark it as one of the purest and most compelling expressions of this legendary terroir. Harvested in October, later than any other producer in the appellation, the grapes reach on this Grand Cru a maturity and complexity that command respect and contemplation.
The terroir of Vaudésir
Vaudésir is one of seven Grand Crus in Chablis, all clustered on the right bank of the Serein in a natural amphitheatre facing southwest, blessed with ideal sun exposure and exceptional heat accumulation. Its name echoes medieval French roots, appearing as early as 1429 as "Vau Daisey" or "Valdaisay", derived from the old French word "hait" meaning desire, so that "Vau des haits" gradually became "Vaudésir" by 1770, the Valley of Desires. A name that suits perfectly a terroir coveted by all. The soils rank among the poorest and most calcareous of the appellation: above a foundation of Kimmeridgian limestone, layers of grey marl alternate with beds of limestone rich in fossils of small shells and marine oysters dating back 150 million years. The soil layer above the limestone is so thin that vine roots plunge directly into the rock, drawing from it the saline, iodized and chalky minerality that defines the Grand Crus of Chablis. Domaine Garnier & Fils' parcel, at just 0.3 hectares, is vinified separately with utmost care: fermentation with indigenous yeasts for roughly four months, complete malolactic fermentation, then 22 months ageing on lees in 600-litre oak casks aged 3 to 6 years, with no new wood to mask the raw mineral expression of the terroir.
Tasting profile
The colour is luminous gold with silvery green glints, bright and of remarkable density. The nose strikes immediately with complexity and nobility: notes of vanilla flower and orchid open onto aromas of pink grapefruit, candied lemon zest and ripe citrus, with touches of vetiver, honey, and an iodized, shell-like minerality that speaks directly to the essence of Kimmeridgian terroir. A delicate spice of white pepper and coriander, born from ageing in older casks, enriches this bouquet with great elegance. On the palate, the attack is rich and enveloping, with a creamy, silky texture that gradually unfolds into a vertical, chiselled and saline flavour. The salinity of Vaudésir dominates the tasting with rare persistence and precision, flowing across the palate like a marine current before yielding to a long, piquant and cleansing finish of absolute purity. A Grand Cru built for a cellaring of ten to fifteen years minimum, one that has yet to fully reveal itself.
The domaine
Domaine Garnier & Fils is a family property based in Ligny-le-Châtel in the northernmost reaches of Chablis, run by brothers Jérôme and Xavier Garnier, the first generation to vinify and bottle their own production since 1996. For their Grand and Premier Crus, the brothers source micro-quantities of grapes from trusted partner vignerons whose harvests they personally oversee, imposing their own exacting standards of viticulture and sorting. Their cellar philosophy is resolutely non-interventionist: indigenous yeasts, long ageing on lees, minimal sulfites, light filtration before bottling without fining. For Vaudésir, the 22-month ageing in 600-litre older oak casks represents the longest and most patient treatment in their entire range, a Grand Cru approach in every sense.
Food pairing
This Chablis Grand Cru Vaudésir is a wine for fine dining that calls for the finest tables. It will pair beautifully with wild turbot in Noilly beurre blanc, roasted Breton lobster with tarragon butter, scallops with white truffle, langoustines in creamed bisque, lobster risotto or Bresse chicken in champagne sauce with morels. It can also be enjoyed alone as an aperitif, to fully appreciate the complexity and depth of one of the world's greatest Chardonnays. Serve between 12 and 14 °C, with 30 minutes of decanting advised for younger vintages, and it will gradually reveal all the nobility and minerality of the Valley of Desires.
The terroir of Vaudésir
Vaudésir is one of seven Grand Crus in Chablis, all clustered on the right bank of the Serein in a natural amphitheatre facing southwest, blessed with ideal sun exposure and exceptional heat accumulation. Its name echoes medieval French roots, appearing as early as 1429 as "Vau Daisey" or "Valdaisay", derived from the old French word "hait" meaning desire, so that "Vau des haits" gradually became "Vaudésir" by 1770, the Valley of Desires. A name that suits perfectly a terroir coveted by all. The soils rank among the poorest and most calcareous of the appellation: above a foundation of Kimmeridgian limestone, layers of grey marl alternate with beds of limestone rich in fossils of small shells and marine oysters dating back 150 million years. The soil layer above the limestone is so thin that vine roots plunge directly into the rock, drawing from it the saline, iodized and chalky minerality that defines the Grand Crus of Chablis. Domaine Garnier & Fils' parcel, at just 0.3 hectares, is vinified separately with utmost care: fermentation with indigenous yeasts for roughly four months, complete malolactic fermentation, then 22 months ageing on lees in 600-litre oak casks aged 3 to 6 years, with no new wood to mask the raw mineral expression of the terroir.
Tasting profile
The colour is luminous gold with silvery green glints, bright and of remarkable density. The nose strikes immediately with complexity and nobility: notes of vanilla flower and orchid open onto aromas of pink grapefruit, candied lemon zest and ripe citrus, with touches of vetiver, honey, and an iodized, shell-like minerality that speaks directly to the essence of Kimmeridgian terroir. A delicate spice of white pepper and coriander, born from ageing in older casks, enriches this bouquet with great elegance. On the palate, the attack is rich and enveloping, with a creamy, silky texture that gradually unfolds into a vertical, chiselled and saline flavour. The salinity of Vaudésir dominates the tasting with rare persistence and precision, flowing across the palate like a marine current before yielding to a long, piquant and cleansing finish of absolute purity. A Grand Cru built for a cellaring of ten to fifteen years minimum, one that has yet to fully reveal itself.
The domaine
Domaine Garnier & Fils is a family property based in Ligny-le-Châtel in the northernmost reaches of Chablis, run by brothers Jérôme and Xavier Garnier, the first generation to vinify and bottle their own production since 1996. For their Grand and Premier Crus, the brothers source micro-quantities of grapes from trusted partner vignerons whose harvests they personally oversee, imposing their own exacting standards of viticulture and sorting. Their cellar philosophy is resolutely non-interventionist: indigenous yeasts, long ageing on lees, minimal sulfites, light filtration before bottling without fining. For Vaudésir, the 22-month ageing in 600-litre older oak casks represents the longest and most patient treatment in their entire range, a Grand Cru approach in every sense.
Food pairing
This Chablis Grand Cru Vaudésir is a wine for fine dining that calls for the finest tables. It will pair beautifully with wild turbot in Noilly beurre blanc, roasted Breton lobster with tarragon butter, scallops with white truffle, langoustines in creamed bisque, lobster risotto or Bresse chicken in champagne sauce with morels. It can also be enjoyed alone as an aperitif, to fully appreciate the complexity and depth of one of the world's greatest Chardonnays. Serve between 12 and 14 °C, with 30 minutes of decanting advised for younger vintages, and it will gradually reveal all the nobility and minerality of the Valley of Desires.
