At the tender age of 15, amidst the throes of adolescence, very few individuals possess a clear vision of their life's path. Nonetheless, at such a youthful juncture, Clément Lavallée had a lucid aspiration and was resolute in his pursuit of a career in viticulture. This steadfastness—coupled with years of experience garnered at esteemed locales such as Domaine Verret (in Saint-Bris), Domaine des Terres de Velle (Auxey-Duresses), Armand Heitz (Chassagne-Montrachet), Château Margaux (Bordeaux), Domaine Chapoutier (Rhône), and Rutherglen (in Australia)—has propelled him to become one of the most promising, if not intriguing, personalities in the oenological landscape. In 2019, he returned to his hometown of Saint-Bris-Le-Vineux, emboldened to venture into his own wine creations. Observation, meticulous analysis... For his project, only the absolute finest will suffice! A mere 16 kilometers away lies the A.O.C. Chablis. And seldom are there old chardonnay vines like those from which Clément Lavallée Chablis Blanc is born.
Unadorned, yet wholly organic and natural. Such is the essence of Clément Lavallée's wines. This philosophy is the cornerstone that defines the project, in which Lavallée is not alone. Side by side with him is his sister, Caroline. Together, they form an impeccable team, eschewing the use of insecticides and chemical products entirely. Only through such means can one truly showcase the organic potential hidden within Burgundy. How else could one appreciate the intricate blend of clay and limestone soils that are prevalent in this region?
In the case of Clément Lavallée Chablis Blanc, as well as with his other wines, the timing of the harvest is pivotal for Clément, who always opts to pick the bunches at the last possible moment, when the fruit is at its peak ripeness. This task, carried out in the early hours of the morning (to preserve the grapes' pristine condition and their freshness), is merely the inception of a far more extensive process that champions minimal intervention. When extracting the juice, Clément Lavallée only retains the first pressings (the remainder is sold to a cooperative). This initial juice, superior in quality to subsequent pressings, is then racked to stainless steel fermentation tanks, where Clément Lavallée Chablis Blanc will undergo its defining transformation into wine. But take heed! Clément Lavallée Chablis Blanc is not transferred haphazardly. Only gravity-fed racking receives Clément's seal of approval, ensuring the utmost respect for the liquid at all times.
Clément Lavallée and Caroline are part of a new vanguard of vintners determined to unveil the full organic potential of Burgundy. If you wish to understand what we're referring to, taste Clément Lavallée Chablis Blanc. He had clarity from an early age. What about you?