A crisp, crackling white sourced from the actual village of Chardonnay.

A longtime personal favorite for the weeknight go-to blanc, citrusy fresh with just the right hint of salted butter to round it out.

The vintage, austere and tense in its youth, has matured into the best a perfectly aged Meursault can offer.

Devouring a fresh crab and pairing it with this pure, elegant, chalky, earthy (wet stone), and stunning finish is the perfect combo.

From a single-vineyard parcel on one of the family’s most primely positioned slopes, this bottling has more depth, concentration, and brambly tannic punch.

Today, awareness of Passetoutgrain has largely faded, but if you look closely in cellars throughout Burgundy, you’ll notice many of the greatest domaines continue to uphold this tradition.

A longtime personal favorite for the weeknight go-to blanc, citrusy fresh with just the right hint of salted butter to round it out.

Perfect for an apéritif and versatile at table with all sorts of appetizers, this charmer makes for an excellent house white.

My ideal situation is to devour fresh Dungeness crab smothered in garlic butter with lots of herbs sprinkled on top and pair that with intense stoniness, crisp, and racy mineral-driven structured Chablis. Try the Savary Hommage, I am telling you, a perfect match!

March Chevalier ~ A stunning value from one of Chablis’ oldest premier cru vineyards, with a lovely mouthful of stone fruit and hint of lemongrass.