Lemon, green apple, flint, wet stone, with a saline finish that calls out for oysters. 2024 was a cooler vintage in Chablis — slower ripening, higher natural acidity, exactly the kind of year that produces classic, razor-sharp Chablis. This is taut and energetic now, and will only sharpen over the next few years. Drinking window: now–2032.
"Drouhin-Vaudon" is the name Drouhin puts on all its Chablis wines, a nod to their estate headquarters — the Moulin de Vaudon, an 18th-century watermill straddling the Serein River, steps from the Grand Cru vineyards. Robert Drouhin was one of the first Burgundy proprietors to revive Chablis in the 1960s, when the vineyards were largely abandoned after phylloxera. Today the family holds 38 hectares there — a serious commitment to a region most négociants treated as an afterthought.
The soil is Kimmeridgian limestone — ancient seabed packed with millions of tiny marine fossils. That prehistoric ocean floor is what gives Chablis its signature mineral bite and saline finish. No oak here, just stainless steel and time on the lees. Organic and biodynamic.
100% Chardonnay. The Chablis that reminds you why Chablis exists — and why it's nothing like other Chardonnay.
