Pale straw with green glints
Still White · Village (Chablis, AOC) · Burgundy
A crisp, unoaked Chablis from Drouhin's own estate, with citrus, green apple and a saline, stony finish.
Best 2 to 7 years from vintage.
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.
Aroma: citrus, green apple, white flower, mineral
Palate: lemon, oyster shell, chalk, saline
A crisp, unoaked Chablis from Drouhin's own estate, with citrus, green apple and a saline, stony finish.
Chaource
Our pick Chaource is fine, creamy and lightly salted, with mushroom and cream. A light, racy village Chablis lifts that texture and gives each mouthful a clean finish.
Soumaintrain
Local tradition Soumaintrain and Chablis share the Yonne. A regional produce site pairs a Chablis or Petit Chablis with younger cheeses and a premier cru with the most pronounced ones, the wine's acidity against the brine rind and milky paste.
Époisses
Our pick A white option. Village Chablis, light and racy, cuts the creamy paste, though the Burgundy wine board warns that a washed-rind Époisses can overpower any wine, so a small portion works best.
Allow 5 minutes from open to pour.
Domaine de Vaudon is Drouhin's Chablis estate, source of its village Chablis.
On the nose, citrus, green apple, white flower, mineral. On the palate, lemon, oyster shell, chalk, saline. Structurally light-bodied, racy acidity with a long finish. A crisp, unoaked Chablis from Drouhin's own estate, with citrus, green apple and a saline, stony finish.
Drink 2-7 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
Chablis oysters is the canonical pairing. Other strong matches include Quenelle de brochet sauce Nantua and Salade lyonnaise. The wine's saline, oyster-shell minerality is the textbook match for raw oysters on ice.
The blend is Chardonnay (100%). The wine is classified as Village (Chablis, AOC).
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