Jean-Paul & Benoit Droin, Valmur Grand Cru, 2023

Very Classy & Mineral Chablis Grand Cru

"Benoît said, "This smells like you're in Bretagne." Indeed, the aromas resemble the seashore, and the finish almost tastes salty. There are huge chunks of calcareous rocks in vines here. There are also pronounced notes of white peaches, nectarines and citrus. Despite the south and south-west facing vines, this feels more chiselled than usual this year, even with the 40% new oak. Very classy!"
-Tim Atkin 

• 100% Chardonnay 
• 40% aged in French new oak for 10 months 
• Tim Atkin 95/100 Pts
•  Robert Parker 94/100 Pts
• Jasper Morris - Inside Burgundy 93/100 Pts

STORY BEHIND THE WINE

The Droins have been producing wines in Chablis for nearly 400 years (their history as vignerons goes back at least to 1620). Benoît represents the14th generation of Droins and is one of the most dynamic winemakers in the region. His father Jean-Paul put the domaine on the map but perhaps went too far down the road of new oak barrels.  The domaine owns 13 hectares of vineyards and produces 14 different wines, including Petit Chablis, Chablis, 7 Premiers Crus and 5 Grands Crus. Benoît runs a more sophisticated operation from a large modern winery almost in the shadow of the grands crus. He has revised his pruning system and significantly reduced yields. In the cellar the principal change has been away from new oak. Each wine now gets the treatment which Benoît thinks is suited to its terroir. Thus Petit Chablis, Chablis, premiers crus Vaucoupin and Côte de Lechet, and grand cru Blanchots are all fermented and matured in tank. Vaillons, Mont de Milieu and Montée de Tonnerre receive 25 per cent of barrel fermentation and maturation, 35 per cent for Vosgros and Vaudésir, 40 per cent for Montmains and Valmur, peaking at 50 per cent for Fourchaume, Grenouilles and Les Clos. However the age of the oak and the choice of tonnelier may vary according to the cuvée. The maximum new oak is ten per cent in the grands crus. Droin says "I use less new oak now than I did 10 years ago; my feeling is that you don`t make your best wines in new oak barrels." Although these are rich, full-bodied, buttery wines, they still manage to retain a steeliness, raciness and purity of fruit which are the hallmarks of classic Chablis. Jasper Morris MW