Fourchaume - Vignoble de Vaulorent Chablis Premier Cru 1990
Produced by Domaine de la Maladière under the signature of William Fevre, this is a 1990 Chablis Premier Cru from the Fourchaume - Vignoble de Vaulorent vineyard. The wine was bottled directly at the estate, reflecting the producer's role as both proprietor and harvester. The 1990 vintage is recognized as a magnificent year that is rich and complex, earning a score of 96 points.
Chablis is located in the northernmost part of Burgundy, a region in eastern France originally shaped by medieval monks who meticulously mapped its countless terroirs. The area is defined by its cool climate and distinct soils composed of limestone and Kimmeridgian clay. Burgundy's intricate system of climats elevates terroir to an art form, and Chablis is globally recognized for its expression of these unique geological conditions. The classification of this wine as a Premier Cru highlights its specific placement within the region's traditional hierarchy.
The wine is made exclusively from Chardonnay, one of the world's most famous white grape varieties. While Chardonnay is widely cultivated in regions such as Champagne, California, and Oregon, its historical connection to the limestone soils of Burgundy remains central to the region's identity. This specific release is presented in a 375 ml format with an alcohol content of 12.5%, and the main label features an illustration captioned "La Charite de Saint Martin."
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Burgundy
Burgundy in eastern France was shaped by medieval monks who mapped the area's countless terroirs. The region grows almost exclusively Pinot Noir and Chardonnay and has turned terroir into an art form with its finely meshed system of climats. From Chablis in the north to the Côte d'Or and Mâconnais in the south, the limestone soil yields some of the world's most sought-after and elegant wines.
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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How it handles
you your wine
Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
GUIDE TO THE GOOD WINE EXPERIENCE
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