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Malandes Chablis 1er Cru Vau de Vey 2025

Malandes Chablis 1er Cru Vau de Vey 2025

HK$358
HK$358
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Green Apples, White Flowers, Crushed Oyster Shell, and Crystalline Chablis Tension

The 2025 Domaine des Malandes Chablis Premier Cru "Vau de Vey" is a precise, mineral-driven Chardonnay from steep Kimmeridgian slopes. It displays crystalline aromas of crisp green apples, lemon zest, white flowers, and crushed sea shells. Medium-bodied, chiseled, and bone-dry, it pairs vibrant citrus fruit with electric acidity and saline minerality, culminating in a long, mouth-watering, and classically pure finish.
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Style Profile at a Glance

Attribute Profile Scale
Body Medium-Bodied, Chiseled & Linear ●●●●●
Sweetness Bone Dry ●●●●●
Acidity Electric, Piercing & Racy ●●●●●
Oak Minimal to Unoaked (Aged predominantly in stainless steel with a tiny fraction in seasoned neutral oak) ●●●●●

Highlights

  • 100% Chardonnay harvested from the renowned Premier Cru climat "Vau de Vey," situated on an exceptionally steep, east-facing hillside near the village of Beine.
  • Grown on classical Kimmeridgian marl soils densely packed with tiny fossilized oyster shells (*Exogyra virgula*), imparting razor-sharp mineral tension and distinctive saline drive.
  • Crafted by Domaine des Malandes, a highly respected family-run estate in Chablis led by Richard and Amandine Marchive, renowned for pure, unadorned expressions of terroir.
  • Aged primarily in temperature-controlled stainless steel tanks on fine lees with only a very small component matured in neutral oak barrels to build texture without masking mineral purity.
  • From the radiant 2025 vintage; shows marvelous precision and energy in youth with the structural depth to age gracefully through 2033+.

Tasting Notes

Bright, pale straw-yellow with shimmering green glints, it opens with pure, crystalline aromas of Granny Smith apples, lemon peel, and white peach, intertwined with white blossom, wet flint, and an unmistakable saline oyster-shell minerality. The palate is medium-bodied, linear, and taut, delivering crunchy orchard fruit and citrus zest across a focused, electric spine of Kimmeridgian acidity, concluding on a long, salivating, and impeccably dry mineral finish.

Serving Suggestion

  • Temperature: Serve cellar-cool at 10–12°C in standard white Burgundy or universal tulip stemware.
  • Decanting: Best served straight upon opening or with 15 minutes of glass aeration; pairs brilliantly with raw oysters, sashimi, shellfish platters, pan-seared scallops, or fresh goat cheeses. Prime drinking window now through 2033+.

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