2015 Domaine des Malandes Chablis Grand Cru Les Vaudesir

$83

Pure, fine and elegant with a hint of oak in a rich and ripe structure. Long and beautiful finish.

    Pairs with

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Chardonnay

As one of the most popular grapes for growing and consuming, Chardonnay can be made in a wide range of styles depending on where it is grown and how it is made. These styles can vary from a sparkling Blanc de Blanc, or fresh fermented in stainless steel, to rich and creamy white wine aged in oak barrels. While Chardonnay can flourish in many environments, in its homeland of Burgundy it can produce some of the most remarkable and longest lived examples. Whereas from California it can produce both oaky, buttery styles as well as leaner, European-inspired wines. A Somm secret: the Burguny subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style with high levels of acidity. Most people who do not like oaky/buttery Chardonnay may likely enjoy Chablis.

Notable regions for this grape include Burgundy (and Chablis) in France, Central Coast, Napa, and Sonoma in CA, and Western Australia.

When pairing with meals, consider the characteristics, flavors, and acidity of your food first. You always want to try to match the same characteristics and intensities with your wine. No brainer pairing options include seafood, salads, and white meat. Chardonnay, with its vast versatility, is everyone’s best friend.

Chablis, France

An appellation in Burgundy and pristine style of wine all in itself. Chablis lies on the most-northern end of Burgundy, France where the weather is cool and the acidity is high. Fun fact about Chablis: the only grape varietal permitted in this region is Chardonnay. Chablis also has this special Kimmeridgean soil composed of limestone, clay, and fossilized oyster shells making these wines especially unique and a perfect pairing to drink with oysters and seafood! Chardonnay from Chablis can show pleasantly ripe, concentrated, citrus fruits with mouth-watering high acidity. Some producers age a portion of their wines in old oak to give them a rounder texture and relaxed flavor palate or keep the entire yield in stainless steel or concrete to preserve the pure fruit flavor. Chablis also has a vineyard hierarchy where the lesser/flatter lands may be labeled as Petit Chablis. The higher designated vineyard sites may be labeled as premier cru or grand cru. Age these beauties, or enjoy now with a full order of Oysters to share. 

Domaine des Malandes is a family estate that exploits 29 hectares of vines in Chablis. Our wines are appreciated for their freshness, finesse and minerality directly from the famous Kimmeridgian, unique subsoil of the Chablis vineyard.

André and Gabrielle Tremblay, our grandparents harvested their first grapes in 1949 in their vineyard “Fourchaume”. Back then frost and lack of mechanization made work especially hard and not very profitable. Despite these difficulties our grandparents grew the winery and handed 7Ha of vineyards over to their daughter Lyne Marchive.

Lyne started her own winery in Chablis in 1973. In 30 years she grew the number and the size of her vineyards, extended the winery and modernized the equipment. Through her travels her wines were soon to be found in the best restaurants in Asia, Europe and the United States. In 2018 she decides to step aside and let her children take the lead. Richard became the managing director and Amandine leads sales, marketing and communication. Lyne’s eldest daughter Marion, who also works in the wine industry in California, is a partner in the Domaine des Malandes.

Incidentally Richard also started his own winery in Beaujolais in 2007 and has managed vineyards from the Moulin a Vent appellation. He also gained experience working at wineries in various other countries such as California, South Africa and New Zealand.

Guenole Breteaudeau started as winemaker at the Domaine des Malandes in 2006. He shares our taste for precision, clean and subtle aromas, respect for our terroir and continues to craft our wines today. Six employees work in the vineyards full time, one employee is in charge of order fulfilment and two employees work in administration.

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