Domaine Gérard Duplessis produces their Vaillons 1er Cru Chablis with their 1.5 hectares across 4 parcels. Minots, Chatains, Epinottes and Vaillons. Not all parcels average age of 60 years old. All parcels vinified separated then blended before bottling. Across the 1er Cru’s this wine is often seemingly the most 'exotic', perhaps not in terms of weight but aromatics.

Pressed straight into tank, no pre ferment racking or setting, wild fermentation, malolactically finished in tank and left on lees for 6 months. Then transferred to barrel, 10% new, total elevage of 12 to 18 months vintage dependant.

“The 2019 Vaillons is currently enjoying its passage in the wood. Clear pale and bright. This is very classical, and has not picked up the wood until perhaps filling out the finish, though it hasn’t become too fleshy. Gives extra structure and length when well handled, as this is”
Jasper Morris

About Domaine Gérard Duplessis:

Domaine Gérard Duplessis is a family run cellar founded in 1895, today managed by Lilian Duplessis. Located in the heart of the Chablis's region it has 9 ha divided on 8 different appellations. Every vineyard is worked in accordance to organic farming since 2007 and achieved certification in 2013 hence all the wines now from then are labelled as such. In fact he now farms biodynamically. All vineyards used for village, Premier Cru, and Grand Cru wines are Kimmeridgian limestone, with the Petit Chablis on Portlandian limestone, making the village Chablis a seriously good village style.

Lilian's philosophy for working in harmony with the earth translates to how he works in the cellar: native yeast fermentations, fermentation with lees in stainless steel tank followed by a 12 to 18 month (depending on the classification & vintage) elévage in oak barrels (10% new) before being bottled with a minimal addition of sulfur. The Petit and Village Chablis see only cuve (vat) however minimum on 6 months on full lees post malo before bottling.