Domaine Vocoret et Fils Vieilles Vignes Chablis 2024

This Vieilles Vignes comes from some of the oldest vines in the Vocoret estate, which naturally produce lower yields but more concentrated fruit. The ancient root systems dig deeper into Chablis' famous Kimmeridgian soil, extracting more minerals and creating the wine's distinctive slate character. Old vines also develop more complex flavour compounds over decades, resulting in the rich, full-bodied profile that sets this apart from younger vine Chablis.

Chablis and oysters are a legendary pairing because both come from ancient seabeds - Chablis' Kimmeridgian soil contains fossilised oyster shells from 150 million years ago. The wine's maritime minerality and crisp acidity complement the briny sweetness of fresh oysters perfectly. This particular bottling's slate notes and textural weight provide enough body to match meatier Pacific oysters while maintaining the classic saline finish that echoes the sea.

Textural Chardonnay emphasises mouthfeel and weight rather than overt oak or tropical fruit flavours. This Vocoret achieves texture through extended lees contact and possibly some barrel fermentation, creating a creamy, almost chalky sensation that coats the palate. The peach and nutmeg notes add richness without heaviness, while the underlying slate minerality provides a backbone that keeps the wine fresh and food-friendly despite its full-bodied nature.

Serve this Chablis at 10-12°C to showcase its mineral complexity without muting the fruit flavours. While it's drinking beautifully now, this wine will develop more honeyed notes and deeper texture over the next 3-5 years if stored properly in a cool, dark place. The 2024 vintage benefits from decanting 30 minutes before serving to allow the nutmeg spice notes to fully express themselves.

This full-bodied Chablis excels with rich seafood dishes like lobster thermidor, pan-seared scallops, or grilled fish with herb butter. The wine's mineral backbone and peachy fruit also complement roasted chicken, creamy mushroom risotto, and aged goat's cheese. The slate character makes it particularly good with dishes featuring earthy elements like truffle, while the textural weight can handle cream-based sauces without being overwhelmed.