Tasting note: 2008 Duplessis Chablis 1er Cru Vaillons

Chablis is an district within Burgundy that facinates me. There is so much great white wines from the area, but the prices are in a totally different range than many of the other white wine areas within Burgundy. One of the key drivers for the lower prices is probably the perception Americans have of the brand Chablis. Many Americans think of large jugs of wine with questionable quality when they think of Chablis. That is something we should be gratefull for. That said, there is also a trend in the US towards Chablis getting a better brand status. So if you're not dinking Chablis it's time to start.

Chablis is a white wine district with Chardonnay being the only grape used in the wines. Is is the northernmost district within Burgundy. The vineyards of Chablis are classified into four tiers of quality. Starting from the top, they are: Chablis Grand Cru, Chablis Premier Cru, Chablis and Petit Chablis. If you go for a wine from the Chablis tier, pick a well-knowned producer. In the Premier- and Grand Cru tiers there are many great wines, and it's easier to pick a decent wine.To me, the Premier Cru's is where I find the best qpr.

Duplessis is a little known producer in Chablis. That is not due to the quality of the wines produced by this estate. The little knowledge of Duplessis' wines is more a result of bad or  lack of marketing. It's hard to find the producer in the US. Historically 75% of the production is outsourced and it's mainly exported to the UK.

Tasting note for the 2008 Duplessis Chablis 1er Cru Vaillon:
On the nose i get hints of the ocean and minerals. The ocean feel continues on the palate as well. I really get a saltwater / ocean feel on with a dash of lemon. Seashells and crushed rocks. Nice acidity and a medium body. 88 points

This is a good and typical Chablis. It has the typical charachteristics that you often find in wines from the region with both the minerality and the sea feel. Wines like this facinates me. There is just so much character.

Personally I probably like wines that have more staightforward fruit flavours, but it is probably more fun to drink a wine like this one.

I did a pop and pour of this wine. For the first glass I was more around 85-86 points. But it opened up after some time, and on the last glass I felt the wine was close to 89-90 ponits. It is drinking good right now if you let it get some air, but it could probably last for 2-4 years more.