Wines Chablis Laroche - Les Vaudevey - 2011

Viniou Reviews

Laroche Chablis Premier Cru Les Vaudevey 2011 is an exemplary expression of Chardonnay from one of Burgundy’s most prestigious northern terroirs. As a Premier Cru, sourced from the Vaudevey vineyard, this wine reflects the hallmark characteristics of Chablis: purity, freshness, and a pronounced mineral streak. The 2011 vintage experienced a relatively warm start to the season with subsequent cool spells, resulting in wines with good ripeness balanced by vivid acidity. Vinification at Domaine Laroche is guided by minimal intervention and a rigorously controlled approach to both fermentation and élevage, ensuring that the distinctive minerality of the Kimmeridgian limestone soils is clearly articulated in the finished wine. The wine offers classic aromas of green apple, citrus zest, white flowers, and that unmistakable wet stone note, complemented by a palate that is both crystalline and complex, with a long, saline finish.

The Chablis region sits in the northernmost section of Burgundy, somewhat isolated from the Côte d’Or. Its cool, semi-continental climate is key to achieving the delicacy and vivacity that define Chablis wines. The soils of Les Vaudevey are rich in clay and fossilised oyster shells—what is known as Kimmeridgian marl—which impart a profound mineral sensation and help Chardonnay reach remarkable finesse. The history of viticulture here dates back to Roman times, and Chablis has long been revered for producing white wines of great purity, free from the overt oak influence found further south.

For food pairing, this Chablis Premier Cru excels alongside refined seafood such as oysters, clams, or scallop carpaccio, where its crisp acidity enhances the freshness of the dishes. It also pairs beautifully with grilled fish, sushi, or delicate poultry accompanied by light cream sauces. For a regional touch, try it with a classic Burgundian dish such as gougères or a simple terrine de poisson.

When it comes to serving, pour the wine at a temperature between 10 and 12°C, which allows its subtleties to shine without muting the bouquet. Decanting is not necessary, but let the wine breathe in the glass for a few minutes to release its full aromatic potential. This vintage is drinking beautifully now, though it may also be cellared for a few more years to develop additional complexity.