Domaine des Malandes is a highly regarded family-owned estate based in Chablis, led today by Amandine Marchive alongside winemaker Guénolé Hureau. The domaine farms organically and focuses on precise, site-specific wines that let each climat speak clearly. Their lineup reads like a tour of the appellation's best slopes, and Vau de Vey has long been one of its standouts.

Vau de Vey is one of the most striking Premier Cru vineyards on the Left Bank of the Serein, a steep, east-facing slope that reaches a 50% incline in places, with Kimmeridgian limestone marl breaking through at the surface. The exposure brings gentle morning sun while sparing the vines the harsh late-afternoon heat, which keeps the wines taut and aromatic. The 2023 fermented with native yeasts, then aged 10 to 12 months on fine lees, about 60% in stainless steel and 40% in neutral French oak barrels.

Why You'll Love It

• Steep-slope Premier Cru Chablis with crystalline tension and a pure, chalky core.
• Aromas of green apple, lemon oil, and white flowers, edged with crushed oyster shell.
• Neutral oak and time on the lees add a satiny texture without masking the fruit or the mineral detail.
• A long, saline finish with a distinct thread of gunflint.
• Organic farming and a light touch in the cellar make this a clear, honest read of one of Chablis's great sites.

How To Serve It

• Serve chilled, between 48°F and 52°F.
• Decant for 15 minutes to let the tight limestone notes and orchard fruit open up.
• Pour into all-purpose stems to gather its high-toned aromatics.
• Pair with freshly shucked oysters, pan-seared sea scallops, halibut in lemon-brown butter, or a creamy, ash-ripened goat cheese.