# Chablis Premier Cru Vaugiraut (2022)

- **Producer:** Domaine Pinson Frères
- **Colour:** white
- **Type:** still
- **Grapes:** Chardonnay
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €48
- **Contains sulphites:** No
- **When to drink:** Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** grapefruit, apple, lime, lemon, butter, pastry, biscuit, wet stones, chalk, flint

## About this wine

Chablis Premier Cru Vaugiraut from Domaine Pinson is a 100% Chardonnay from the Vaugiraut climat in Burgundy's Chablis region. Vaugiraut is a Premier Cru vineyard located on the western side of the Serein valley, known for its west-facing slopes that receive ample late afternoon sun. The vineyard's soil is composed of limestone-rich Kimmeridgian subsoils, a characteristic that defines Chablis wines. Domaine Pinson Frères, with a family history in winemaking dating back centuries, practices sustainable and organic viticulture. The estate is currently managed by Charlène Pinson, who continues the family's commitment to expressing the unique terroir of Chablis through their wines. The 2022 vintage in Burgundy experienced a growing season that yielded ripe fruit with notable freshness.

## Interesting facts

- Vaugiraut's western aspect captures long, warm late afternoon sun.
- Kimmeridgian soils are rich in fossilized oyster shells.
- Domaine Pinson's vines are over 45 years old.
- Indigenous yeasts are used for fermentation.

## Food pairing

The wine's bright acidity cuts through the richness of creamy sauces and fatty proteins, while its minerality complements the briny notes of shellfish. Citrus elements in the wine can echo or contrast with citrus-based sauces, creating a harmonious balance.

## Wine making process

The grapes for Chablis Premier Cru Vaugiraut are 100% Chardonnay, hand-harvested with strictly controlled yields. Fermentation occurs in temperature-controlled vats using indigenous yeasts, followed by malolactic fermentation also in vats. The wine is then aged on its lees for six months in 228-liter oak barrels, which are 3 to 6 years old, with bâtonnage. Some cuvées may also see fermentation and aging in stainless steel tanks. Bottling takes place 12 months after harvest.