The Chablis wine region stretches along the Serein valley and across 19 communes. Chablis, known as the "Golden Gate of Burgundy", is dedicated to the production of a clear, aromatic, fresh white wine whose name is synonym of “minerality”.
Terroir: The name of this climat comes is derived from ‘Laurent’, the name of a landowner in this valley: ‘la vallée au Laurent’. This Premier Cru is officially composed of the following lieux-dits: ‘Les Quatre Chemins’, ‘Les Couvertes’ and ‘La ferme de Couverte’. It is a sub-climat of ‘Fourchaume’ and could be considered as the 8th Grand Cru. 1er Cru Vaulorent is a large 155 hectare vineyard sharing a similar terroir to the Grand Crus located just to the south and adjacent to Preuses. Soils here well drained and are made up primarily kimmeridgian (clay and limestone).
Vinification: Manual harvesting is carried out at optimum ripeness levels (between 12 and 13°). The grapes are pressed in our pneumatic press and the musts then undergo cold maceration for a 5 to 7 day period before being settled and vinified. The alcoholic fermentation lasts between 15 to 18 days at the Domaine. The malolactic fermentation is usually initiated in December. The wine is aged for around 14-16 months entirely in stainless steel. The wine is racked twice before being bottled in late autumn.
(done entirely in cuve; this was the second year in which Billaud-Simon purchased grapes for this bottling; the crop level here was barely 25 hectoliters per hectare owing to millerandage): Bright medium yellow. Pungent, almost Riesling-like nose shows brisk limey lift along with hints of ginger, mint and banana; Olivier Bailly says this is in a reductive phase. Offers good texture but comes across as tighter today than the other premier crus at this address, even a bit youthfully edgy, showing herbal, saline and gingery qualities. This wine is a bit riper and lower in acidity than the estate Fourchaume but will nonetheless need time to knit.
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