While the producer can have a marked influence, each of the Grand Cru vineyards is noted for its particular "terroir" characteristic. Tom Stevenson notes that Blanchot produces the most delicate wine with floral aromas; Bougros is the least expressive but still has vibrant fruit flavors; Les Clos tends to produce the most complex wines with pronounced minerality; Grenouilles produces very aromatic wines with racy, elegance; the Les Preuses vineyard receives the most sun among the Grand Crus and tends to produce the most full bodied wines; Valmur is noted for its smooth texture and aromatic bouquet; Vaudésir tends to produce wines with intense flavors and spicy notes. Of all the Grand Cru vineyards Les Clos is the largest in area at . Hugh Johnson describes the wines from this Grand Cru as having the best ageing potential among Chablis and developing Sauternes-like aromas after some bottle age.