Wines Chablis Laroche - Les Vaudevey - 2013

Viniou Reviews

The Laroche Chablis Premier Cru "Les Vaudevey" 2013 hails from one of Burgundy's most celebrated subregions, nestled within the Chablisien. Crafted solely from Chardonnay—the signature grape of the region—this cuvée draws its finesse from the prestigious Premier Cru vineyard "Les Vaudevey." The 2013 vintage experienced a cool and challenging growing season, resulting in wines of notable freshness and minerality. Vinification for Laroche's Premier Cru typically combines stainless steel to preserve purity and a modest portion of oak maturation to add texture, all with a restrained hand to maintain the crystalline character of Chablis. Expect aromas of green apple, lemon zest, crushed stones, and a touch of white flowers, while the palate showcases razor-sharp acidity balanced by a delicate creaminess and saline, chalky finish—a hallmark of top-tier Chablis.

The Chablis vineyards are set in northern Burgundy, where the continental climate imparts cool conditions. Such climate slows grape ripening, preserving acidity and delicate aromatics. The famed Kimmeridgian limestone soils, rich in marine fossils, are integral to Chablis’ distinct minerality and sense of place. Chablis as a region enjoys a storied history: once nearly lost to phylloxera and frost, its revival in the late 20th century re-established it as the global benchmark for mineral-driven Chardonnay. The "Les Vaudevey" Premier Cru vineyard benefits from slopes that shelter the vines and allow for steady, gentle ripening, resulting in wines with refined structure and length.

The vibrancy and tension of this wine make it a superb partner for a variety of dishes. Classic matches include oysters, scallops, or tartare of sea bream, where the wine’s bracing minerality cuts through and elevates the fresh seafood. Try also with Burgundy’s traditional jambon persillé or creamy goat’s cheese, both benefiting from the wine’s acidity and subtle complexity. For a more exotic pairing, lightly spiced sushi or sashimi works beautifully.

Serve this Chablis Premier Cru ideally between 10-12°C. Open it a little ahead of serving to let the wine breathe, allowing the subtle chalky and citrus notes to fully emerge. While drinking beautifully now, this 2013 vintage can continue to develop additional tertiary nuances over the next two to four years if you choose to cellar it further.