Harvest with a machine for this Chablis. Our winemaking is just a simple transformation process. The grapes arrive quickly at the cellar to be pressed with modern machines to keep the quality of the juice. The natural fermentation and the ageing on lees occur in stainless steel to develop the complexity, minerality and vivacity offered by the Kimmeridgian soils and our cold climate. We avoid using barrels to keep the freshness of the wine. A fining and a gentle filtration are done before bottling. The cuvee Les Serres stays for two years on the lees in tank for ageing. That allows giving more complexity to the wine, roundness and texture in cold year, to bring back freshness in hot years. The wine is generally stable after two years. We simply do a gentle filtration before bottling.
Domaine Oudin was established in the late 1980s by Christiane and Jean-Claude Oudin, professionals looking to escape Paris to a small holding in Chichée in Chablis, belonging to Christiane’s parents. Today Domaine Oudin is still very much in family hands, run since 2007 by their daughter Nathalie Oudin with her sister Isabelle joining in 2012. The oldest vineyards, the premier crus of Vaugiraut and Vaucoupin, and the Les Serres, a vineyard selection from plantings adjacent to Vaucoupin, are around 70 years of age. The AOC Chablis is sourced from 45 year old plantings on the left bank of the Serein, since back in the 1970s and 1980s, Chablis as a region was still growing, and new plantings were permitted. The Domaine remains small at 9.5 hectares, farmed organically on the poor, limestone-dominant soils, without herbicides or chemical fertilisers. Yields are strictly controlled with short prunning and reduction of the number of buds throughout the growing season. Nathalie is proud to flaunt the fact that the winery is equipped with stainless steel tanks only, that is, there is not a single oak barrel. All of the wines are fermented with indigenous yeasts, and extended ageing sur lie contributes texture and complexity, and keeps the wines fresh and sprightly, and intensely minerally.
JASPER MORRIS - CHABLIS REPORT
The Serres vineyard is opposite 1er Cru Vaucoupin on the limestone plateau. This is now the name which the Oudins use for a late bottled version of Chablis, in this case August 2017. Nathalie finds that the extra ageing nourishes the lighter years and refines the richer ones. It still has a fresh light green aspect. And a similar fresh fruit approach on the nose. White fruit in the mouth and lovely touch of fresh liquorice. Excellent texture.