Jean-Paul & Benoit Droin
Chablis Grand Cru Les Clos Hommage a Louis 2025
| Denomination | AOC Chablis Grand Cru |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Burgundy (France) |
| Grape varieties | 100% Chardonnay |
| Aging | Systematic malolactic fermentation followed by blending after 8–10 months; fining if necessary, light filtration and bottling. |
- Denomination: Chablis Grand Cru AOC still white wine from Chardonnay grapes
- Olfactory profile: Ripe peach, oyster shell and light smoky nuances
- On the palate: Powerful structure, marine savouriness, lemon, flint and a mineral finish
- Vineyard and soils: Forty-year-old vines; Kimmeridgian soil with limestone, clay and blue layer
- Vinification: Indigenous yeasts, stainless steel and barrel; 95 Vinous points
Description
What type of wine it is
Chablis Grand Cru Les Clos Hommage a Louis by Jean-Paul & Benoit Droin is a still white wine that perfectly expresses the purity of Chardonnay in Burgundy. Recognised within the Chablis Grand Cru appellation, this wine is distinguished by a straight and powerful structure, offering remarkable volume on the palate and an unmistakable mineral balance. Fermented with indigenous yeasts and aged partly in stainless steel and partly in barrels, it develops a deep aromatic profile, with notes of peach, lemon, flint, and marine hints. Its exceptional gustatory tension makes it ideal for pairing with fine fish, sushi, and spicy foods.
Where it comes from
This wine originates in the renowned sub-zone of Les Clos, located within the Chablis Grand Cru territory in Burgundy. The vines, which are approximately forty years old, benefit from optimal west and south-west exposure, ensuring perfect ripening of the clusters. The territory is characterised by complex Kimmeridgian soils that vary according to altitude: the upper part of the slope features more gravelly and calcareous soils, while the lower areas are deep and clayey. Midway up the hill, a precious band of blue clay stands out, a distinctive element that gives the wine its typical saline character.
How it is produced
Vinification begins with gentle pneumatic pressing, followed by natural enzymatic settling at a controlled temperature for a period ranging from twelve to twenty-four hours. Alcoholic fermentation takes place using exclusively indigenous yeasts, occurring partly in stainless steel vats and partly in barrels. Subsequently, the must undergoes systematic malolactic fermentation, essential for rounding out and defining the structural profile. After a resting period of between eight and ten months, the final blend is created. The process concludes with possible fining, light filtration, and bottling.
History and interesting facts
The exceptional 'Hommage à Louis' label is an authentic tribute to the formidable heritage of Jean-Paul & Benoît Droin within the renowned viticultural landscape of Burgundy. The product is enriched by the ancient family crest, which reflects the profound history of the celebrated domaine. This majestic Chablis Grand Cru Les Clos, from the incredible 2024 vintage, also boasts the remarkable achievement of 95 Vinous points, highlighting an enviable ageing potential over time.
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 Grand Cru Les Clos Hommage a Louis 2025 |
|---|---|
| Type | White green 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 interesting facts The exceptional 'Hommage à Louis' label is an authentic tribute to the formidable heritage of Jean-Paul & Benoît Droin within the renowned viticultural landscape of Burgundy. The product is enriched by the ancient family crest, which reflects the profound history of the celebrated domaine. This majestic Chablis Grand Cru Les Clos, from the incredible 2024 vintage, also boasts the remarkable achievement of 95 Vinous points, highlighting an enviable ageing potential over time. |
| Origin | Chablis Grand Cru (Les Clos), Chablis, Burgundy, France |
| Soil composition | Higher up, the soils are more gravelly and calcareous; lower down, they are deeper and more clayey. |
| Production technique | Pneumatic pressing; natural enzymatic settling; fermentation with indigenous yeasts (partly in stainless steel tanks and partly in barrels); systematic malolactic fermentation; fining if necessary; light filtration and bottling. |
| Wine making | Pneumatic pressing. Natural enzymatic settling for 12-24 hours at approximately 15 °C, then fermentation with indigenous yeasts, partly in stainless steel tanks and partly in barrels. Systematic malolactic fermentation, followed by blending after 8 0 months. Fining if necessary, light filtration and bottling. |
| Aging | Systematic malolactic fermentation followed by blending after 8–10 months; fining if necessary, light filtration and bottling. |
| Allergens | Contains sulphites |