The Vaillons comes from 50-60 year old vines grown on the classic Chablis Kimmeridgian soils, which contain fossilized marine organisms and other elements crucial for developing complexity and longevity in Chardonnay. Left bank Premier Cru Chablis typically shows a very elegant profile and offers an outstanding price-to-value ratio.
Hand-picked grapes are transported as rapidly as possible to the cellar. After a gentle pressing, the juice is racked for 12 to 14 hours where malolactic fermentation takes place on the lees in temperature controlled vats. Only indigenous yeast is used. All lots are vinitified and aged in small stainless steel tanks, lightly fined before bottling. Like all Barat wines, the Chablis A.O.C. is produced in an environmentally-conscious manner.
Pairings: oysters, apple & walnut salad, potato soup, wild boar pate, foie gras & onion confit, roasted nuts, smoked fish, roasted trout
Chablis, a sleepy village on the banks of the tranquil Serein River, lies almost halfway between Paris and Beaune. It is the northernmost major region in Burgundy, and—with the exception of Alsace—the northernmost world-class still wine-producing region in all of France. Three controlled appellations—Petit Chablis AOP, Chablis AOP, and Chablis Grand Cru AOP—govern the region’s white wines, produced solely from the Chardonnay grape. The 17 communes entitled to the Chablis AOP (including Chablis itself) craft one of the world’s most austere, mineral, and recognizable styles of Chardonnay, often without the veneer of new oak. Its viticultural origins lie in the monastic era, but only in recent decades has the region truly earned its unofficial designation as Burgundy’s porte d’or, or “golden gate