2011 Jean-Paul & Benoit Droin "Valmur" Chablis Grand Cru (Pre-Arrival)
Robert Parker's Wine Advocate
Whereas the Vaudesir shows a bit of tannin from the oak, the 2011 Chablis Valmur is rich, opulent and totally seamless from start to finish. It boasts stunning depth and integrity to match a full-bodied, voluptuous personality for Chablis. A soft, textured finish rounds things out beautifully. Anticipated maturity: 2015+. Once again, my tasting with Benoit Droin was one of the highlights of my trip to Chablis.Vintage 2011 was characterized by an early, easy and even flowering, which resulted in a generous crop... Droin doesn’t seem to get a lot of attention in the press, but in my opinion, this is one of the very finest producers in Chablis. I have also had great luck with older bottles, as these are typically wines that age beautifully.
Allen Meadows - Burghound
(from 50+ year old vines aged in 50% wood but only a 'small' percentage was new). There is also some wood influence present here but in this case it’s a good deal more discreet and as such it allows the refined aromas of sea breeze, petrol, white flower and pear to shine. There is lovely intensity to the muscular flavors that possess excellent concentration before terminating in a dry and well-detailed finish that offers similar length to the Vaudésir if not quite the same depth.
Stephen Tanzer's International Wine Cellar
(from 14-year-old vines): Pale yellow. Aromas of underripe pineapple, mint, spices, tarragon and honey. Dense and silky, with harmonious acidity and strong minerality framing the lime and lichee flavors. Not hugely intense but broad, round and classically dry. Longer than the Vaudesir, and more tannic too. MInerally and persistent on the finish. This cuvee was made entirely from old vines through the 2007 vintage, but Droin started using his new plantings in 2008.
Since the year 1620, fourteen generations of the Droin family have passed their winemaking tradition on to the next. Since 1999, all vinification has taken place at a modern wine facility built below the Grand Cru vineyards in Chablis, where they hold more than 4 hectares of vines. Grape clusers are handled very gently before pressing and the wine is matured in vats and neutral oak before bottling almost exactly one year after harvest.