2023 Jean-Paul & Benoit Droin "Vaudésir" - Chablis Grand Cru - 2 Bottles (0.75L)

An iconic Grand Cru from Chablis, signed Droin
The Chablis Grand Cru Vaudésir 2023 from Domaine Jean-Paul & Benoit Droin embodies the excellence of Burgundian Chardonnay in its finest Chablisian expression. From a 1-hectare parcel located in the heart of the prestigious Vaudésir climat, this wine benefits from a unique terroir: thin, pale soils resting on Kimmeridgian calcareous marls, rich in marine fossils, which confer to the wine its characteristic mineralité, notes of chalk, flint, and fresh oyster.

A refined style, between opulence and tension
The 2023 vintage stands out with an open and expressive nose, marked by hazelnut and roasted almond aromas, enhanced by citrus zest and white flowers. On the palate, the attack is soft and generous, with a beautiful opulence typical of warm years, while the structure remains fine, ethereal and supported by a subtle acidity. The finish reveals a saline mineralité and hints of sea air, signature of great, age-worthy Chablis to age.

Careful élevage for controlled complexity
Vinified with precision, Vaudésir 2023 is aged 10 months in stainless steel tanks (60%) and French oak barrels (40%, including 20% new wood), before blending. This respectful approach preserves the fruit’s purity while bringing a light grilled complexity and a silky texture.

Food & wine pairings: excellence at the table
This dry white Grand Cru finds its place at the finest tables. It pairs ideally with raw or cooked seafood (oysters, langoustines, scallops), delicate fish in sauce (torg), turbot, sea bass, or sole), roasted poultry, or cheeses made from pressed, uncooked curd (Comté, Beaufort). Served between 10 and 12 °C, it reveals all its aromatic tension and mineral freshness.

Aging potential and storage
Thanks to its perfect balance of acidity, body, and minerality, the Chablis Grand Cru Vaudésir 2023 – Jean-Paul & Benoit Droin offers exceptional aging potential of 10 years and more. Store it in a cellar at a stable temperature (12–14 °C), away from light and vibrations, to accompany its evolution toward more tertiary aromas (honey, undergrowth, white truffle).