At a glance

Producer

Roland Lavantureux

Region

Chablis Grand Cru Vaudésir, Burgundy, France

Grape variety

Chardonnay

Wine type

White

Body

Light-bodied and Crisp

Sweetness

Dry

Typical price

$95-$160 USD retail (2024 global average)

Tasting profile

Tightly wound lemon zest, green apple, oyster shell minerality, faint white florals, toasty lees, saline finish. Clean, pure, powerful.

Evolution: Will develop deeper honeyed notes, richer brioche, evolved minerality. Complexity and texture will increase; primary fruit mellows.

At peak: Full integration of fruit and mineral notes, layered complexity, creamy texture, persistence and finesse at its zenith.

Structure

Acidity

High, lively and well-integrated, classic for Grand Cru Chablis

Tannins

N/A (white wine, structure primarily from acidity and lees contact)

Alcohol

13% ABV (average)

Aging potential

Excellent for white Burgundy: 12-18 years in optimal cellar conditions

Drinking window

Peak drinking

2028 to 2045

Optimal window

2025 to 2048

Current status

Ready to drink

Current condition

Youthful and taut, with developing complexity but the promise of further harmony with age

Young Grand Cru Chablis exhibits primary fruit and intense minerality; with 5-12 years cellaring, it achieves maximum integration, with secondary characteristics emerging for peak enjoyment. Beyond 12+ years, the wine can acquire more tertiary, nutty characters, but the purity and precision of Vaudésir may diminish beyond this peak.

Food pairing

Ideal with oysters, fresh langoustines, turbot, Dover sole, caviar, fine white meats with creamy sauces, aged Gruyère or Comté, and sushi.

Serving

Decant

Not required

Sustainability

Sustainability score: 6/10

Integrated pest management, restricted use of chemical herbicides, mechanical weeding, low-intervention winemaking, native yeasts, lightweight glass, some green energy use.

Roland Lavantureux is a progressive, quality-focused Chablis grower with a strong commitment to sustainable, minimal intervention farming but without formal organic certification. Vineyard health is prioritized (mechanical vs chemical), cover cropping is common, and vinification is energy-conscious, albeit not carbon-neutral. Packaging is traditional but evolving (use of lighter bottles). Overall, a reputable producer moving steadily toward enhanced sustainability while balancing tradition, quality, and global market demand.