Domaine de Vauroux

Vauroux was not a vineyard: it was a grain farm. Jean-Pierre Tricon bought it in 1956, in Chablis, and the first vine was not planted there until 1972. He planted it with his brother Claude, in the years when Chablis was getting back on its feet. Those 1972 vines are the ones that today make the Vieilles Vignes cuvée.

Olivier Tricon trained in Beaune and worked in the Côte de Beaune, in Châteauneuf-du-Pape and in Madiran; he returned to the family house as cellar master while also working as a wine broker. In 1998 he bought the estate from his family and began to expand it.

Today there are more than forty hectares around the village of Chablis, on Kimmeridgian marly limestone — the oyster-fossil bedrock that defines the appellation — with stony, dry soils that limit yields on their own. Farming is sustainable and the wines are certified vegan.

The range runs from Bourgogne Chardonnay to Chablis and Chablis Vieilles Vignes, the Montmains and Montée de Tonnerre premier crus, and the Bougros grand cru.

The village Chablis sees no oak at all: low-temperature fermentation in stainless steel, full malolactic and some nine months on fine lees, also in steel.