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We have long revered the Vaillons premier cru here at KLWM thanks to the long-lived, old-vine bottling from Domaine François Raveneau. Most well-made Chablis could be called racy, but Vaillons takes the precise, linear style of traditional Chablis to a whole new level. You could call it the Puligny-Montrachet of Chablis. In the hands of the talented young Romain Collet, Vaillons reaches its full potential in this bottling done specially for KLWM. Romain vinifies the wine with wild yeasts and raises it in a combination of large foudres and stainless steel tanks. The Kimmeridgean seashell deposits make their presence greatly felt on the long, chiseled, bracingly fresh finish. Drinking well now, this is also a worthy candidate for your cellar.
|Winemaker:||Gilles & Romain Collet|
|Vineyard:||30 years, 9.6 ha|
|Aging:||After racking, wine goes through malolactic fermentation in 1/3 stainless tank, 1/3 neutral barrel (228 L), and 1/3 used demi-muid barrel (600 L)|
I want you to realize once and for all: Even the winemaker does not know what aging is going to do to a new vintage; Robert Parker does not know; I do not know. We all make educated (hopefully) guesses about what the future will bring, but guesses they are. And one of the pleasures of a wine cellar is the opportunity it provides for you to witness the evolution of your various selections. Living wines have ups and downs just as people do, periods of glory and dog days, too. If wine did not remind me of real life, I would not care about it so much.
Inspiring Thirst, page 171