# Domaine des Chaumes Chablis Vieilles Vignes (2022)

- **Producer:** Domaine des Chaumes
- **Colour:** white
- **Type:** still
- **Grapes:** Chardonnay
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €25
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** peach, apricot, apple, blossom, lemon, grapefruit, brioche, bread, butter, honey, almond

## About this wine

Domaine des Chaumes is run by the husband-and-wife team Céline and Romain Poullet, representing the third generation of winemakers at this esteemed 11-hectare estate. Located in the eastern commune of Maligny on the right bank of the Serein River, the estate is dedicated to preserving the ancient heritage of their vineyard plots. This particular bottling is sourced from old-vine parcels averaging 60 years of age, which are a rarity in Chablis due to historical frost cycles that have forced mass replatings. The deep roots of these old vines draw complex mineral characters from the classic Kimmeridgian clay-limestone soils, which are packed with fossilized prehistoric oyster shells.

## Interesting facts

- Sourced from old-vine parcels averaging 60 years of age, which are highly rare in Chablis due to historical frost damage.
- The estate holds HVE Level 3 certification, the highest environmental distinction in France, emphasizing biodiversity.
- Fined using natural bentonite clay instead of animal-derived products, making this wine vegan-friendly.

## Food pairing

The high acidity and intense mineral core of this old-vine Chablis cut through rich, creamy textures like butter sauces and poultry creams, while its saline finish beautifully elevates delicate seafood and shellfish.

## Wine making process

The winemaking process at Domaine des Chaumes is designed to maximize pure fruit expression and crisp, terroir-driven acidity. The grapes are harvested at optimal ripeness, with the 2022 vintage being picked slightly earlier in late August to preserve natural acidity during a warm growing season. Fermentation takes place in temperature-controlled stainless steel vats (cuves inox) without any wood intervention. Following fermentation, the wine is aged on its fine lees (sur lies fines) for 15 months in stainless steel tanks before estate bottling. Fining is carried out using natural bentonite clay rather than animal-derived products.