Drouhin-Vaudon Chablis Les Clos Grand Cru 2023

95 points John Gilman (View From the Cellar): "These days, all of the grand cru Chablis in the Drouhin-Vaudon roster are all barrel-fermented, but with zero new oak used. After the fermentation, the wine is transferred to a fifty-fifty combination of used demi-muids and stainless steel tanks for élevage. The 2023 les Clos was still in five hundred liter casks and tank at the time of my visit and was showing enormous potential. The wine’s aromatic constellation is deep, refined and a beautiful expression of this iconic grand cru, wafting from the glass in a superb blend of pear, apple, beeswax, a complex foundation of limestone minerality, white lilies, just a whisper of vanillin oak from the older barrels and a lovely topnote of lemon zest. On the palate the wine is deep, full-bodied, crisp and complex, with a great core of fruit, fine mineral transparency, a lovely girdle of acidity and a long, vibrant and impeccably balanced finish. Great juice. 2027-2060. (Jan/Feb 2025)"

94 points Christy Canterbury, MW (TimAtkin.com: "Exotic between its deep color and perfumed nose, this is generous—even full in body—with a juicy, plump core. Chalk, white flowers, warm hay and plums fill the palate. The crunchy, seashell-scented finish cleans up the palate. This is a blend of domaine and purchased fruit. Tasted twice, in September and November. (2025)"

92-94 points Neal Martin (Vinous): "The 2023 Chablis Les Clos Grand Cru underwent partial fermentation in grès (sandstone) eggs that have more porosity, plus 500-liter barrels. This has an attractive nose with hints of yellow flowers, white peach and tangerine, much more expressive than the previous vintage. Taut and crisp, the palate is well balanced with fine definition and a touch of white pepper. There is good weight on the finish. This is a Les Clos that is worth hunting down. Drink: 2026-2044. (Jan 2025)"