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The history of Labouré-Roi is closely linked to that of Nuits-Saint-Georges, in the heart of the iconic Côte de Nuits. Founded in 1832, Labouré-Roi is today one of the most respected names in Burgundy.

These historical roots in the heart of one of the most fragmented and exacting wine-producing regions in the world have shaped a philosophy focused on excellence and discovery. For nearly 200 years, Labouré-Roi has enabled wine lovers from all over the world to access the prestigious appellations of these legendary vineyards.

CHABLIS PREMIER CRU
VAILLONS
click on one of the vintages below for further information
2021   2022  

VARIETAL

Chablis is characterized by producing exclusively white Chardonnay wines and by its geology which is believed to date back to the Kimmeridgian period.

TASTING NOTES

- Elegant pale gold colour.
- An expressive, greedy nose showing notes of hazelnuts and apricot compote.
- The mouth is creamy yet balanced by the freshness of mandarin and acacia flowers aromas.

FOOD AND WINE PAIRING

This wine is excellent paired with smoked salmon, trout and other freshwater fish, as well as with white meats and creamy cheeses.

SERVING SUGGESTIONS

Serve ideally at a temperature of 12-14°C. (54-57°F.).

AGEING POTENTIAL

This wine can be enjoyed now or kept in the cellar for the next five years.

ORIGIN

Chablis, situated near Auxerre in the Yonne department, is among the northernmost vineyards of Burgundy. The appellation has 40 climats and places classified as premiers crus.

Located on the left bank of the Serein river, in the southwest of the Chablis region, the 105 hectares of Premier Cru Vaillons vines enjoy particularly favourable exposure and the wines are well deserving of their excellent reputation.

Latin provides the answer: etymologically, vallis or valles mean "a large space between two areas". Spelled "Valion" in a document dating from 1429, Vaillons ultimately derives its name from this notion of small valley.

VINIFICATION AND MATURING

The grapes were brought to the winery and pressed delicately in a pneumatic press. The must was then cooled down and left to settle, in order to get rid of the roughest lees. The alcoholic fermentation was lead in temperature-controlled stainless steel vats at a temperature between 18° and 20°C (64°-68°F) in order to keep as much fruit as possible in the wine. The malolactic fermentation was completed in order to mellow its aromas and get less acidity.

Then, the wine was aged on its lees for 18 months with regular pumping over. A small part of the wine (15%) was aged in oak barrels, all of them having already received 1 or 2 vintages to age, so that the oak will leave a discreet imprint on the wine.