This is an elegant and classic Chablis with aromas of lemon and wet stones in the foreground, and subtler notes of ripe green apples, lemon blossoms, and warm butter adding depth and complexity. Its texture is crisp and balanced: refreshing acidity is softened by a slight creaminess; a touch of salinity pairs beautifully with its citrus and green apple notes. A sniff and sip of this made me crave a crumbly lemon tart, fresh from the oven. 

I would drink this now, while it is fresh and fruity. It’s a wonderful summer patio wine, that you can sip by itself or along with an assortment of cheeses. I found it really perked up my simple lunch: a gluten-free, low-FODMAP interpretation of Cacio e Pepe, made with a rice-based pasta, garlic infused butter, finely grated parmigiana, and freshly cracked pepper! I think it could also pair well with bolder foods, though. 

Now for some technical stuff: the grapes were sourced from a selection of vineyards from Chablis AOP and fermented for 2-3 weeks in stainless steel tanks. The wine was then aged on fine lees for 6 months, largely in stainless tanks, with 15% aging in large (55hl), 30-year-old oak barrels. Finally, the wine aged in both types of vessels was blended and aged for another 4 months on its lees.