Chablis from a fifth-generation family estate, from Petit Chablis through four Premiers Crus to Grand Cru Vaudésir.
Chablis is Burgundy's northern outpost, its best vines on Kimmeridgian marl studded with tiny fossil oysters. The 7 Grand Cru climats share one slope on the right bank of the Serein, while the 40 Premier Cru climats run along both banks.
The Tremblays farm more than 37 ha of Chablis, 10 ha of it Premier Cru, with 60 ares in Grand Cru Vaudésir. Petit Chablis comes from Portlandian clay-limestone. Grapes reach the pneumatic press by gravity, the juice settles naturally without enzymes, and fermentation runs in temperature-controlled steel.
Five generations of the family have grown Chablis. Gérard Tremblay and his wife Hélène ran the estate before their children, Vincent and Eléonore, who farm it today.
Their grandparents, Liliane and Raymond Tremblay, planted a Fourchaume parcel in 1950 that still makes the Premier Cru Fourchaume Vieilles Vignes. In Australia the wines are labelled Domaine Vincent Tremblay.