Jean-Paul & Benoit Droin
Chablis 1er Cru Montee de Tonnerre 2025
Other years:
2024| Denomination | AOC Chablis Premier Cru |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Burgundy (France) |
| Grape varieties | 100% Chardonnay |
| Aging | Matured for 8–10 months, partly in stainless steel tanks and partly in barrels. |
| Other years | 2024 |
- Type and grape: Still white Burgundy AOC, Chardonnay
- Olfactory profile: Notes of white fruit and flowers, hints of mint, brioche and sweet spices
- Mineral character: Freshness and tension, distinct savouriness, hints of oyster and flint
- Vinification: Indigenous yeasts; steel and barrels; ageing 8-10 months
- Data: 50-year-old vineyards; 9,500 bottles; 13% alcohol; 90 Vinous points
Description
Style of wine
Jean-Paul & Benoit Droin's Chablis Premier Cru Montée de Tonnerre is a highly elegant still white wine that purely expresses the identity of Chardonnay. Produced in Burgundy, this wine belongs to the prestigious Chablis Premier Cru appellation and is distinguished by a marked saline minerality. On the palate, it is structured and complex, characterised by aromas of white fruits and flowers, enriched by notes of menthol, brioche, and flint. Its production involves careful vinification, with fermentation and ageing split between stainless steel tanks and barrels, giving it a vibrant freshness and a long, rigorous finish.
Origin
This wine originates from the renowned Chablis region, located in the French region of Burgundy, from historic vines reaching fifty years of age. The plot dedicated to cultivation benefits from a favourable western exposure and shallow soils. The terroir is defined by a substrate of ochre-coloured Kimmeridgian marly limestone, characterised by pebbly layers rich in fossilised micro-oysters of the Exogyra virgula variety. In some areas of the subsoil, there are distinctive veins of blue clay, a defining element that shapes the style of the wine and transfers its unmistakable and marked mineral character into the glass.
How it is produced
The production process begins with pneumatic pressing of the grapes, followed by a stage of natural clarification of the must at low temperatures. Alcoholic fermentation is triggered spontaneously through the exclusive use of indigenous yeasts and takes place partly in steel and partly in barrels. Subsequently, the wine undergoes complete malolactic fermentation and matures for a period of eight to ten months in the same vessels. At the end of this stage, the final blend is created, which undergoes light filtration before bottling to keep the aromatic balance and clear structural freshness intact.
History and curiosities
The elegant Chablis 1er Cru Montee de Tonnerre 2025 by Jean-Paul & Benoit Droin is an authentic expression of Burgundian excellence, born from fifty-year-old vines. Its uniqueness stems from Kimmeridgian soils, enriched with fossilised micro-oysters and distinct veins of blue clay, elements that give the wine its unmistakable and marked saline minerality. This special vintage, of which only 9,500 bottles were produced, has earned the coveted 90-point score from the renowned Vinous guide, establishing itself as a masterpiece.
Awards
-
2025
95/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
05 - 10 years
The domaine has several vineyards within the territories of the denominations of Petit Chablis, Chablis and the renowned Premier Cru and Grand Cru, all characterized by soils particularly rich in limestone and marl, which give the wine a marked minerality.
It all starts with the work between the rows, carried out with the utmost respect for the balance of environment, nature, ecosystem and biodiversity. Following scrupulously precise agronomic rules, we arrive at harvesting, harvest after harvest, genuine and healthy grapes, rich and concentrated in every little organoleptic nuance. In order to favour the speed of transport and the perfect integrity of the bunches, the winery is located on the lower part of the most important vineyard of the company, where it has specially prepared a modern reception of the grapes, followed by an equally technological and careful vinification.
After arriving in the cellar, the bunches are then pneumatically pressed to allow a gradual and continuous release of the precious juice, which is then fermented at a controlled temperature. The ageing process is followed by resting in stainless steel tanks for the Chablis and Petit Chablis, while the Premier Cru and Grand Cru are left to mature in wooden barrels located in the cellars of the Domaine. The entire process ends after about ten months of aging, after which the wines are filtered, bottled and marketed. In this way, labels of the highest level come to life: unsurpassed wines on the French stage in the Chablis region. Read more
| Name | Jean Paul & Benoit Droin Chablis 1er Cru Montee de Tonnerre 2025 |
|---|---|
| Type | White still |
| Denomination | Chablis AOC |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Chardonnay |
| Country | France |
| Region | Burgundy |
| Vendor | Jean-Paul & Benoit Droin |
| Story | History and curiosities The elegant Chablis 1er Cru Montee de Tonnerre 2025 by Jean-Paul & Benoit Droin is an authentic expression of Burgundian excellence, born from fifty-year-old vines. Its uniqueness stems from Kimmeridgian soils, enriched with fossilised micro-oysters and distinct veins of blue clay, elements that give the wine its unmistakable and marked saline minerality. This special vintage, of which only 9,500 bottles were produced, has earned the coveted 90-point score from the renowned Vinous guide, establishing itself as a masterpiece. |
| Origin | Chablis, Burgundy, France |
| Soil composition | Shallow soils on ochre Kimmeridgian marly limestone, with layers of pebbly limestone rich in fossilised micro-oysters (Exogyra virgula) and veins of blue clay in some areas. |
| Production technique | Pneumatic pressing; natural clarification (enzymatic); fermentation with indigenous yeasts (partly in stainless steel tanks and partly in barrels); malolactic fermentation; light filtration; bottling |
| Wine making | Pneumatic pressing; natural clarification (enzymatic) for 12–24 hours at approximately 15°C; fermentation with indigenous yeasts, partly in stainless steel tanks and partly in barrels; malolactic fermentation; blending after 8–10 months of ageing; optional fining; light filtration and bottling. |
| Aging | Matured for 8–10 months, partly in stainless steel tanks and partly in barrels. |
| Allergens | Contains sulphites |