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Jeremy Arnaud Chablis Vallee Clabory 2023

Jeremy Arnaud Chablis Vallee Clabory 2023

HK$408
HK$408
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Ripe Pear, Warm Brioche, Crushed Oyster Shell, and Saline Energy

From a rising star in Chablis, the Vallée Clabory offers a thrillingly modern yet deeply terroir-driven expression. Farmed organically on the right bank near Chichée, this Chardonnay bursts with ripe pear, white flowers, and yellow melon. Extended aging on the lees imparts a rich, brioche-like texture, perfectly balanced by a taut, intensely saline finish of crushed oyster shells.
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Style Profile at a Glance

Attribute Profile Scale
Body Medium-Bodied, Textural & Taut ●●●●●
Sweetness Bone Dry ●●●●●
Acidity Fresh, Crisp & Briny ●●●●●
Oak Subtle & Integrated (Extended aging in neutral wood/tank) ●●●●●

Highlights

  • 100% Chardonnay sourced from the "Vallée Clabory" lieu-dit located in the village of Chichée, adjacent to the Premier Cru Vaucoupin on the right bank of the Serein.
  • Vines are rooted in classic Kimmeridgian marl, lending the wine its signature briny, wet-stone minerality. Farmed strictly organically.
  • Low-intervention winemaking: native yeast fermentations allow the terroir to speak for itself, with no herbicides or pesticides used in the vineyard, and neither fining nor filtration at bottling.
  • Patient élevage: Jérémy Arnaud employs unusually long aging for village Chablis, typically resting the wine for up to two years on the lees in a combination of tank and older wooden barrels to build texture without overt oak influence.
  • The 2023 vintage offered beautifully ripe fruit while maintaining essential tension, resulting in a generous, energy-filled profile that balances modern fruit weight with traditional salinity.

Tasting Notes

The 2023 Vallée Clabory pours a brilliant, silvery-lemon hue. The nose is highly expressive, lifting from the glass with attractive aromas of ripe pear, yellow melon, delicate white flowers, and a distinct note of wet stone. On the palate, the wine is full-bodied for a village-level Chablis, boasting a supple, brioche-like texture born from its extended lees aging. This richness is beautifully countered by a taut, electric acidity and a distinctly briny, mouth-watering finish that echoes with lingering notes of crushed oyster shells and subtle spice.

Serving Suggestion

  • Temperature: Serve at 50–54°F (10–12°C) in a standard white wine glass or a wider Burgundy bowl to allow the aromatics and texture to fully expand.
  • Decanting: A brief 30-minute decant is recommended in its youth to encourage the wine to open. A stunning pairing for fresh oysters, crab, or poultry in a light cream sauce. Best enjoyed from 2025 through 2032.

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