Domaine Louis Michel currently works with 21 hectares of vineyards, many of them Premier and Grand Cru. Until as recently as the 80s, winemaker Jean-Loup Michel fermented and aged his wines in old oak barrels. Today, however, there is a more modern approach and all the wines are fermented in stainless steel with varying lengths of contact with the lees to add complexity. This protective approach allows for a much fresher expression of the Chardonnay grape, and crisper, cleaner wines throughout.
The Vaudésir Grand Cru parcelle/climat (land holding) is located in the lower part of the valley among the 7 famous Grands Crus. Wines produced from these vineyards are famously tight, with wonderful salinity and full body, and are even creamy on the palate: Jancis Robinson and Hugh Johnson (The World Atlas of Wine) note Vaudésir for its "definition and finesse".
Winemaking: no added yeast, long fermentation using indigenous yeasts in temperature-controlled vats. Spontaneous malolactic fermentation. Matured for at least 18 months in stainless steel tanks, with the least possible handling. Long moderately cold stabilisation. Fining using bentonite whwre required. The wine is gently filtered once before bottling.
Clear straw colour, with fresh apple and mineral aroma notes, full and rich. Crisp, ripe, fine and elegant on the palate, fresh-fruit flavors follow the nose (rhubarb and acacia flower), clean and very long with buttery, brioche aromas, and a dominant hint of coconut. A seriously impressive wine.
Cellaring potential is some 10 years from vintage (longer not advised), but this is drinking beautifully now.
We like this because it is a beautiful Grand Cru Chablis - the state of Chablis art - from a famous producer - at a daftly good price (you'll not find most other UK outfits within £10 of this) and in prime drinking condition.