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Domaine Vauroux
Chablis
France, Burgundy, Burgundy
White
Winery Overview
Domaine de Vauroux was created in 1956 by Olivier Tricon's family. Olivier’s father, Jean-Pierre, purchased the Vauroux grain farm in Chablis. He and Olivier’s uncle, Claude, planted their first vines on the land in 1972 (those vines today are the source for the Vieilles Vignes cuvee). They acquired more plots over time, eventually establishing an estate of over 32 acres. The priority shifted from grain farming to grape farming, and the winery was eventually passed down to Olivier.
Olivier started working on his father’s estate when he was very young. He studied viticulture and enology in Beaune and worked at estates within Côte de Beaune, Châteauneuf-du-Pape, and Madiran. He then returned to his family estate where he became the cellar master while simultaneously working as a wine broker. In 1998, he purchased Domaine de Vauroux from his family. Today the estate is 113 acres.
Olivier Tricon's aim is to guarantee the greatest aromatic elegance in his wines. He has acquired a functional and modern way of working. From the harvest through to the bottle, cleanliness is of utmost importance and is scrupulously ensured in order to offer the most gustatory precision to each cuvee.
The vineyards are facing South/ South East giving them the best exposure for a fresh wine with balanced ripeness and vibrant acidity. The vines receive morning sunlight warming them early in the day and moderate afternoon heat avoiding overripening. The 20 yo vine grows on Kimmeridgian soil.
Terroir
This unique soil in Chablis dates back to the late Jurassic period, approximately 150 million years ago. It is characterized by a distinctive blend of limestone, clay, and fossilized marine organisms, particularly small oyster shells called Exogyra virgula. The high limestone content contributes to the vibrant acidity, minerality and the characteristic flinty, steely notes that define Chablis wines. The clay adds depth and complexity, allowing the wines to age gracefully. Sustainably winegrowing, Olivier fertilizes only with his own compost. The team is working the soil and the vineyard respectfully to the environment.
Viticulture
Sustainable viticulture, soon to be HVE3 certified. Average vine age - 20 years. Mechanical Harvesting.
Vinification
Selected yeasts used. Fined with bentonite, lightly filtered. Total SO2 70mg/L
Aging
9 months in stainless steel tanks
Tasting Notes
The nose offers a complex and warm bouquet, with subtle fruit flavors. Perfectly balanced acidity in the mouth, full mouthfeel, with hazelnut and pine trees overtone. The final is mineral and incredibly long. Serve with a light pasta with fresh vegetables and a lemon-based sauce to enhance the wine's fresh flavors. Brie or Camembert is a great match.
