# Vauprin (2022)

- **Producer:** Domaine Roland Lavantureux
- **Colour:** white
- **Type:** still
- **Grapes:** 100% Chardonnay
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €38
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** green apple, lemon zest, white flowers, wet stones, flint, almond

## About this wine

The Domaine Roland Lavantureux Vauprin is a distinguished 2022 Chablis, originating from a specific single vineyard (lieu-dit) known for its high quality. Located near Lignorelles in Burgundy, France, this Chardonnay is produced by the Lavantureux family, who have been cultivating vines since 1978 and are dedicated to expressing the unique terroir of their estate. The 2022 vintage, shaped by warm and dry weather, has produced a wine with notable concentration, vibrant acidity, and a distinct saline minerality, characteristic of the region's Kimmeridgian soils. The Vauprin vineyard itself is situated at a high altitude on south-facing slopes, contributing to the wine's expressive character. The domaine's approach focuses on highlighting the specific qualities of this exceptional parcel, often considered to be of Premier Cru caliber.

## Interesting facts

- Vauprin is a 'lieu-dit' (named vineyard site) with unofficial Premier Cru quality.
- The vineyard is one of the highest in Chablis, benefiting from steep, south-facing slopes.
- Kimmeridgian limestone soil, rich in marine fossils, defines the wine's minerality.
- Half the wine ferments in steel, half in older oak barrels for complexity.

## Food pairing

The wine's high acidity and pronounced minerality cut through rich or fatty elements in dishes, cleansing the palate. Its citrus and subtle fruit notes complement seafood and poultry, while its saline character enhances the natural flavors of shellfish.

## Wine making process

The winemaking process for Domaine Roland Lavantureux's Vauprin begins with hand-harvested Chardonnay grapes. Fermentation is initiated using indigenous yeasts, with 50% of the must fermented in stainless steel tanks to maintain freshness and 50% in 2- to 5-year-old oak barrels to build complexity. Following fermentation, the wine matures for 10 months on its fine lees, with half the aging occurring in stainless steel and the other half in used oak barrels. This method aims to develop the wine's texture and integrate its flavors while preserving the signature minerality and vibrant acidity characteristic of Chablis.