click on one of the vintages below for further information
2016   2018  

Production area

Grapes for this appellation are harvested within the delimited areas of 20 villages, including the village of Chablis. It covers a surface area of 3 367,28 hectares, making it the largest AOC in Burgundy in size. 783,19 hectares are classified as Premier Cru within 40 Climats (including 17 main Climats). “Les Vaillons” covers a surface area of approximately 200 ha and is located to the south of the village of Chablis. “Premier Cru” is a distinction that is granted to certain vineyards where the wines have traditionally been considered to be of higher quality. Only 11% of Burgundy wines are entitled to this privilege.
This wine comes from the terroirs of Beugnon and Roncières. The average age of the vines is 45 years which allows an optimal concentration while keeping the characteristics of a fresh and balanced Chablis.


Burgundy’s soil is clay limestone based, yet it varies considerably from village to village. This renders the winemaker’s role all the more important when selecting the grapes.


100% Chardonnay

Vinification and maturing

When they arrive in the winery between September 10 and 12, 2018, the grapes and must are pressed for a long time in a pneumatic press to obtain a quality juice without oxidative risk.

The juice then undergoes a light static settling which will allow the largest lees to be removed, so as to promote the purity of the aromas and the radiance of the color in the wine.

The fermentation starts in thermoregulated stainless steel vats at a temperature between 18 ° and 20 ° C, and is fast enough to avoid oxidation of the aromas.
After 3 days of fermentation, entonnage of 30% of the juice in barrels of 2 to 5 wines, very fine grained to keep all the characteristics of the soil.

Malolactic fermentation is carried out at 100%, then the wine is matured for 12 months on fine lees, without racking to protect all the aromas.

Bottling: light fining with bentonite, 1 single filtration before bottling.

Tasting notes

The nose immediately reveals its finesse and elegance with aromas of grilled almonds, pineapple and a smoky mineral note that illustrates its Kimmeridgian terroir.
In the mouth appear pear, peach and lemon zest. The whole is suave, soft and balanced. The very persistent finish evokes brioche.

Food and wine pairing

Enjoy with fish in cream sauces, pike, lobster and fresh cheeses.

Serving suggestions

12 to 14°C

Ageing potential

5 to 10 years

Vintage : 2018

Qualité et quantité : un millésime hors norme !
Après un hiver très (trop) doux, le millésime a été marqué par deux périodes contrastées. Un printemps ensoleillé et doux totalement épargné par le gel mais avec quelques orages localisés et épisodes de grêle, parfois importants, comme sur certaines parcelles de la Côte de Nuits, touchées fortement en juin. Puis, l’été très sec et très chaud a provoqué des blocages de maturité par endroit. La vendange précoce, exceptionnellement abondante et l’état sanitaire irréprochable a offert tout le potentiel pour engendrer des vins d’une grande finesse.
A Chablis, la fin d’un printemps et d’un été terriblement secs ont fait craindre une récolte moins belle que prévu par manque de jus dans les baies. Les températures très élevées d’août ont fait chuter les acidités dans les raisins et ont précipité le début des vendanges fin août. Mais la récolte précoce et extrêmement abondante a permis de conserver néanmoins de belles acidités.

Ropiteau Frères told in images



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