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The Millesima moment
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Kimmeridgian minerality sublimated by lees ageing and a generous vintage.
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A deep, saline wine, aged on fine lees, with remarkable minerality.
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Old vines on limestone, chiselled minerality and remarkable precision of the climat.
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Vines averaging 45 years old on clay-limestone soils, silky texture and mineral freshness.
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Bordering the Grands Crus, mixed ageing on lees, mineral richness and integrated oak.
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A single-vineyard Pinot Noir combining peppery power with dense freshness.
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Historic monopole in an amphitheater setting, vibrant minerality and a remarkable chalky finish.
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Juicy red fruit and stony minerality for this rare 1.16-ha climat.
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A gourmand Premier Cru with silky tannins, blending dark fruits and chocolate.
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Saline tension and flint notes for this premier cru aged at length on its lees.
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From Chablis' largest climat, a vibrant expression balancing richness and tension
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A mineral and structured premier cru, with blackberry and undergrowth notes on a saline finish.
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Micro-terroir crafted by a three-hundred-year-old house, this premier cru combines finesse and ageing potential.
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Artisanal Chardonnay from Meursault and Corpeau, generous fruitiness and balanced freshness.
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A Burgundy grand cru combining power, saline tension and minerality.
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Chalky minerality and saline tension for this delicate, thoroughbred premier cru.
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Purity and precision for this premier cru, with its stony minerality and saline finish.
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Long lees aging, intense saline minerality and an energetic, lingering finish.
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Neighboring La Tâche, this silky Premier Cru blends black fruits, violet and licorice
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Rare Climat known as "Petite Merveille", silky texture and dense tannins for ageing.
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Velvety texture, powdery tannins and cold minerality of rare elegance.
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Neighbour of a grand cru, intense saline minerality, velvety texture and long finish.
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Single-varietal Pinot Noir aged in oak barrels, sourced from an old-vine plot.
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Adjacent to the grands crus, this iodine-tinged climat combines density, silky texture and a saline finish.
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Refined premier cru from 29 ares, with powdery tannins and notes of cooked cherry.
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At the gates of Perrières, saline minerality and roundness from a patient lees ageing.
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