Viniou Reviews
Domaine Long-Depaquit’s Chablis Grand Cru Les Vaudésirs 2019 is a remarkable expression of Chardonnay from one of Burgundy’s most prestigious crus. This 100% Chardonnay is sourced from the famed Les Vaudésirs climat, where old vines grow on steep slopes of Kimmeridgian limestone, imparting both power and finesse. The 2019 vintage was marked by a warm, generous season, resulting in grapes of great ripeness while maintaining the signature Chablis tension. The vinification here is both precise and respectful of the cru’s identity: after manual harvesting, the juice undergoes gentle pressing before fermentation, typically in stainless steel with partial aging in oak, to preserve freshness yet impart depth and complexity. The result is a wine of crystalline clarity, displaying notes of white flowers, lemon zest, oyster shell, and subtle flinty minerality, supported by a textured, saline finish that lingers elegantly.
The Chablis region, seated at the northernmost tip of Burgundy, is defined by its cool continental climate and unique soils. The Kimmeridgian limestone, rich in ancient marine fossils, gives Chablis its unmistakable mineral backbone. The cool climate ensures vibrant acidity and a slow, even ripening that builds aromatic complexity in the grapes. Chablis has a storied history, long prized for its ability to produce pure, terroir-driven Chardonnay that stands apart from the richer styles found further south in Burgundy. Grand Cru vineyards, such as Les Vaudésirs, represent the pinnacle of this region’s potential, delivering wines with both immediate appeal and impressive aging capacity.
For food pairings, this Grand Cru Chablis shines with seafood, particularly oysters, scallops, and crab, thanks to its salty, mineral-driven palate. It pairs equally well with roast chicken, veal in creamy sauces, or simply sautéed river fish with a touch of lemon. To celebrate the local cuisine, try it alongside Burgundy’s gougères (cheese puffs) or escargots with garlic butter.
To enjoy its full aromatic palette, serve this wine chilled but not too cold, ideally between 10 and 12°C. Allow it a short time to breathe in the glass to reveal layers of complexity. While lovely now, this wine will reward patient cellaring over the next decade or more.
