Vaillon's Chablis Premier Cru 1992
This 1992 Vaillons Chablis Premier Cru is a white wine produced by J. Moreau & Fils. Bottled under the brand name Guy Moreau, this release carries the "Cuvée Prestige" designation. The wine is crafted entirely from Chardonnay, sourced from the Vaillons vineyard, where the vines were notably 60 years old at the time of production. It is bottled at 12.5% alcohol by volume.
The wine originates from Chablis, situated in the northernmost part of Burgundy in eastern France. Burgundy's viticultural landscape was historically shaped by medieval monks who meticulously mapped the region's countless terroirs, creating a finely meshed system of climats. Chablis is globally recognized for its Chardonnay, benefiting from a cool climate and distinct soils composed of limestone and Kimmeridgian clay. The appellation system here spans from Petit Chablis to Grand Cru, with this wine holding the Premier Cru classification. The 1992 vintage in this area is characterized as having been thin and weak.
Chardonnay is one of the world's most renowned green grape varieties. It is cultivated globally, with typical plantings found in prominent wine regions such as Burgundy, Champagne, California, and Oregon.
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
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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.
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