From old vines, planted in 1954, in some of the finest kimmeridgien chalk slopes of Chablis. Wild yeast fermented, and vinified and aged half in stainless steel and half in older oak barrels.
This has the richness, weight and texture of a top premier cru, but with a remarkable freshness and pristine mineral quality only possible in Chablis.
Though highly revered in the French press, this tiny-production Chablis hasn’t been reviewed outside of France. But take our word on this one: it’s as good as village Chablis gets…ever.
