Domaine Oudin
In 1988 Jean-Claude Oudin and his wife, Christiane relocated from the suburbs to Christiane’s father’s two-hectare vineyard located near the tiny village of Chichée, just south of Chablis. They have recently retired from making wine and their daughters Nathalie and Isabelle have taken over the winemaking reins. The Oudin sisters now farm 10 hectares of vines, where most of the vines have a south and southwest exposure and are located on the hilltops which surround the village of Chichée, including two premiers crus.
Certification: organic – in conversion since 2021 (Ocacia)
Les Serres:— Back to the top
Age of Vines: 30 to 70 years
Yields: 60hl/ha
Pruning Method: Double Guyot
Soil: Clay and limestone with southern exposures
Varieties: Chardonnay (with some Grand Cru vines from Vaugiraut and Vaucoupins used. Les Serres is 1st cru fruit)
Vinification Method: Grapes are hand harvested and gently pressed. Only natural yeasts are used and the wine is fermented in temperature controlled stainless steel tanks. The wine rests on lees in tank for a year or more before it is bottled. Minimal sulfites are added.
Tasting Note: Pale yellow in the glass with shimmering silver highlights. The nose is bright with citrus, brine and flakey limestone notes. The palate shows elegant citrus fruit backed by lovely limestone driven minerality. This is a crisp, elegant wine that is never austere.
Pairing: Works beautifully with shellfish, grilled river fish, sea scallops sautéed in butter, grilled shrimp, chicken dishes, hearty garden salads, grilled vegetables and creamy goat or sheep milk cheeses.
Vaugiraut 1er cru:— Back to the top
Age of Vines: 70 years
Yields: 0.75 hectare of old vines Chardonnay 40hl
Pruning Method: Double Guyot
Soil: Clay and limestone with southern exposures
Varieties: Chardonnay
Vinification Method: Grapes are hand harvested and gently pressed. Only natural yeasts are used and the wine is fermented in temperature controlled stainless steel tanks. The wine rests on lees in tank for a year or more before it is bottled. Minimal sulfites are added.
Tasting Note: Nearly yellow in the glass with lovely scents of round citrus, beeswax and creamy minerality backed by limestone, sea coast minerality and supple inflections of blooming lemon trees. The palate is loaded with juicy lemon and silken melon flavors that are followed by pounded stones and succulent acidity. This wine is dynamic young and can age gracefully for a decade or more.
Pairing: Works beautifully with shellfish, grilled river fish, sea scallops sautéed in butter, grilled shrimp, chicken dishes, hearty garden salads, grilled vegetables and creamy goat or sheep milk cheeses.
Chablis:— Back to the top
Pruning Method: Double Guyot
Soil: Clay and limestone with southern exposures
Varieties: Chardonnay
Vinification Method: Grapes are hand harvested and gently pressed. Only natural yeasts are used and the wine is fermented in temperature controlled stainless steel tanks. The wine rests on lees in tank for a year or more before it is bottled. Minimal sulfites are added.
Vaucoupins 1er cru:— Back to the top
Pruning Method: Double Guyot
Soil: Limestone with southern exposures
Age of vines: 65 years old
Yield: 45hl/ha
Varieties: Chardonnay
Vinification Method: Grapes are hand harvested and gently pressed. Only natural yeasts are used and the wine is fermented in temperature controlled stainless steel tanks. The wine rests on lees in tank for a year or more before it is bottled. The wine is fined with bentonite and lightly filtered. Minimal sulfites are added.