Cool-climate premier cru from a family that sold its grapes to other winemakers for generations.
The story
Brothers Romain and Damien Bouchard are the fourth generation of their family in Chablis. For years the family sold its grand and premier cru Chardonnay to other winemakers. In 2016 they started bottling their own, in a gravity-flow cellar under a 19th-century abbey. The estate is certified organic, converted in 2015 and certified in 2018.
Vau de Vey is a very steep east/southeast-facing premier cru in Kimmeridgian chalk, planted by their grandfather in 1979. It’s one of the coolest premier cru plots in Chablis, and it makes a lean, precise wine.
In the glass
Lemon and lime zest, pear skin and oyster shell. Light-bodied and lacy, with a cool-climate, mineral snap.
On the table
- Gulf oysters on the half shell (the Texas pairing)
- Grilled redfish or Gulf shrimp with herbs
- Roast chicken with lemon
- Goat cheese and moderately aged cow’s-milk cheeses
Wine Dad tip
Serve at about 50°F, with no decanting needed. Drinking window: now through roughly 2031.
Quick facts
- Grape: 100% Chardonnay
- Appellation: Chablis Premier Cru, Burgundy, France
- Aging: 12 months on fine lees, then 6 months in tank
- Fermentation: Native yeast, stainless steel and older French oak
- ABV: 12.5%
- Farming: Certified organic
- Importer: North Berkeley Imports
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