Chablis Premier Cru, Les Vaillons, Domaine Long Depaquit, 2020
Chablis Premier Cru, Les Vaillons, Domaine Long Depaquit, 2020
- White Still
- 75.0cl
- 13.0%
- Chardonnay
Long-Depaquit is one of Chablis's most storied domaines — now part of the Albert Bichot stable but farming its own exceptional parcels with real seriousness. Les Vaillons is one of the larger and better-known premier cru lieux-dits on the Left Bank, and in 2020 it produced something genuinely exciting: a vintage with enough ripeness to fill the wine out, but enough of Chablis's signature electric acidity to keep everything taut and focused.
The 2020 has that classic Vaillons profile — steely, mineral, with just enough body to coat the palate before the acidity pulls it back into shape. It's been drinking beautifully since 2023 and still has plenty of road ahead of it. We'd open a bottle now with a plate of oysters and save the rest until 2030, by which point it will have developed that waxy, almost petrol-edged complexity that the best Chablis premier crus eventually find.
- ❖ ABV: 13.0%
Grapes
Chardonnay
Vintage report
We'll be honest: 2020 in Burgundy was a vintage that kept everyone on their toes. A warm, dry spring brought early budbreak, then summer turned properly scorching with temperatures hitting 40°C in August. The saving grace came from perfectly timed August rains that rescued the vines from serious drought stress, followed by ideal September weather that allowed for unhurried picking. Yields were mercifully normal after several years of frost-ravaged harvests, and crucially, the heat never tipped into the jammy territory that can plague warmer vintages here.
What emerged were wines with surprising freshness despite the heat, showing ripe fruit balanced by good acidity and lovely mineral precision. The reds have more immediate charm than the structured 2019s, with silky tannins and generous Pinot Noir character, whilst the whites display beautiful richness without losing that crystalline Burgundian tension we adore. This isn't a legendary vintage like 2005 or 2010, but it's thoroughly delicious and more approachable in youth than many Burgundy vintages. The village wines are drinking beautifully now, Premier Crus are just hitting their stride, and the Grands Crus will reward patience for another five to ten years.
Tasting Notes
AppearancePale gold with a faint green tint, clear and bright in the glass.
NoseFresh and precise: green apple, lemon curd, and white blossom over a bed of wet chalk and crushed oyster shell. There's a subtle but persistent stony quality that is unmistakably Chablis. With a little time in the glass, a very gentle note of toasted almond emerges.
PalateMedium-bodied but tightly wound, with citrus fruit and crisp pear balanced by firm, mouthwatering acidity. The mineral quality from the nose carries through with real conviction, giving the wine its backbone and length. 2020's extra ripeness adds a slight creaminess that stops the wine feeling austere.
FinishLong, clean, and saline — the kind of finish that makes you reach for another sip almost involuntarily.
Overall impressionTextbook premier cru Chablis at a confident, expressive stage of its life.
Food Pairings
In Chablis, the pairing is almost embarrassingly obvious: oysters from the nearby Normandy coast, ideally eaten standing up at a market stall in the cold. The locals also turn to gougères, pike perch from the Yonne, and the regional classic jambon persillé — cold pressed ham in parsley jelly — which the wine cuts through with ease. Snails in garlic butter are another natural match, and on a more everyday note, a simple gratin de légumes or a plate of aged Époisses will do very nicely.
We think this wine would go well with
Serve at 10-12°C — cold enough to keep the acidity bright, but not so cold that the mineral complexity shuts down. No need to decant; just pour straight from the bottle, ideally into a wider-bowled white Burgundy glass that gives the wine room to open up. If you pull it from the fridge, give it five minutes on the table before pouring.
Les Vaillons sits on the Left Bank of the Serein river, facing south-southeast at moderate elevation. The soils are Kimmeridgian limestone and clay — the same ancient seabed that defines the finest Chablis, packed with fossilised oyster shells that many believe contribute to the wine's saline, chalky character. The south-facing exposure gives Vaillons a degree more warmth than some of its neighbours, which helps ripen the fruit while retaining the electric acidity the appellation demands.
Chablis Premier Cru sits above village Chablis and below the grand crus in the appellation hierarchy, with forty officially recognised lieux-dits consolidated into seventeen named premier cru vineyards. Only Chardonnay may be planted, and the wines are characterised by the region's cool continental climate and Kimmeridgian soils, which give Chablis its distinctive chalkiness and saline edge — quite different in style from the richer, more oak-influenced Chardonnays of the Côte de Beaune to the south. Premier crus offer significantly more complexity and ageing potential than village wines, without the grand crus' price tags.
We'll be honest: 2020 in Burgundy was a vintage that kept everyone on their toes. A warm, dry spring brought early budbreak, then summer turned properly scorching with temperatures hitting 40°C in August. The saving grace came from perfectly timed August rains that rescued the vines from serious drought stress, followed by ideal September weather that allowed for unhurried picking. Yields were mercifully normal after several years of frost-ravaged harvests, and crucially, the heat never tipped into the jammy territory that can plague warmer vintages here.
What emerged were wines with surprising freshness despite the heat, showing ripe fruit balanced by good acidity and lovely mineral precision. The reds have more immediate charm than the structured 2019s, with silky tannins and generous Pinot Noir character, whilst the whites display beautiful richness without losing that crystalline Burgundian tension we adore. This isn't a legendary vintage like 2005 or 2010, but it's thoroughly delicious and more approachable in youth than many Burgundy vintages. The village wines are drinking beautifully now, Premier Crus are just hitting their stride, and the Grands Crus will reward patience for another five to ten years.
FAQs
What does Les Vaillons taste like?
Crisp and mineral above all else — green apple, lemon zest, and wet chalk, with a saline snap on the finish that is pure Chablis. The 2020 vintage adds a little extra body and a touch of almond richness without losing the wine's essential tension.
When is the best time to drink this wine?
It's already drinking well and has been since around 2023. We'd enjoy it freely now until 2030, and it should hold until 2032 for those who prefer a more developed, complex style. No need to wait — but no need to rush either.
What food should I serve with this?
Oysters are the classic match, but don't feel bound by it. Grilled fish, scallops, mild goat's cheese, garlicky snails, or a simple roast chicken will all work brilliantly. The wine's acidity and minerality make it a versatile companion at the table.
Should I decant this wine?
No need. Pour it straight from the bottle into a wider white Burgundy glass and give it a few minutes to open up. Decanting risks losing the freshness that makes the wine so appealing.
Is this worth buying to cellar?
Yes, if you have the patience. It's genuinely rewarding now, but another four to six years in the cellar will bring out a more complex, waxy, mineral character that premier cru Chablis at its best is known for. Make sure storage conditions are stable and cool.
How does Les Vaillons compare to other Chablis premier crus?
Vaillons is one of the larger and more consistent premier cru sites, sitting on the Left Bank with good southerly exposure. It tends to be a little rounder and more accessible than some of the steelier Right Bank premier crus like Montée de Tonnerre or Fourchaume, while still delivering that quintessential Chablis mineral precision.
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