Chasselas is a refined grape variety renowned for its subtlety and its remarkable ability to reflect the characteristics of its terroir. Typically consumed when young, it is valued for its low acidity and its subtle fruity and floral aromas. However, in specific terroirs such as the steep Dézaley slope, Chasselas can develop a complex qualitative aromatic profile with age. This study investigates the ageing potential of Chasselas wines from the Dézaley appellation by comparing the 2009 and 2022 vintages from four different estates. Gas chromatography-mass spectrometry (GC-MS), olfactometric analysis, standard wine analysis and sensory evaluations were employed. Key compounds were identified as markers of ageing: furfural (a bready note) in older wines and isoamyl acetate (a fruity, banana note) in younger wines. Meanwhile, 3-ethoxy-1-propanol decreased over time. Analysis of the chemical compounds revealed the complexity of the composition of aged Chasselas wines, emphasising the importance of integrating sensory, chemical, and standard analyses to better understand their quality and ageing potential.