The 2008 Jean & Sebastien Dauvissat Vaillons 1er Cru “Vieilles Vignes” is bright and golden in the center of the glass transitioning to near translucence at the rim. This is an impressively complex wine that offers a lot texture and character on the palate: crushed white stone, white flowers, and alternating layers of citrus and yellow apple acidity. Ultimately, this rich and detailed mosaic resolves in a lengthy, gently tapered, and almost imperceptibly honeyed finish. There is incredible focus to the fruit and architecture of the wine.  Still, its greatest attribute is its aromatics: behind a classically austere mineral core lie white peach, yellow apples, white truffles, orange oil, and vanilla bean. In order to enjoy this wine in its optimal state, I recommend decanting one to three hours or more before serving in a large Burgundy stem at 55 degrees. As always with any wine from the Dauvissat family tree, I advise drinking this bottle slowly. This is a fascinating chameleon of a wine that will evolve dramatically as you drink it. For pairings, this wine should be paired with something a bit richer than what you would typically think of for Chablis. One of my favorite pairings with an ageing Chablis like this is a delicately flavored fish prepared with Miso and Mushrooms. When all the flavors come together it creates a legendary umami laced experience. This recipe is a great guide to follow, although there are many ways to integrate these flavors.