Lovers of mouthwateringly crisp, steely Chablis will rejoice with the 2016s: they are about as classique as can be! The young Lavantureux brothers have proven that an entry-level Chablis can not only be a satisfying and refreshing drink but also show a bit of nuance—this is not just a one-dimensional quaffer. A portion of the wine ages briefly in neutral barrels, adding a lovely textural element you’ll appreciate at table. This Chablis is quite versatile, but cracked Dungeness crab is a hard pairing to beat.
Costal represents a project by the Collet family of Domaine Jean Collet in Chablis. Bernard Raveneau, a highly esteemed local vigneron, turned Kermit on to Collet’s wines many years ago, and the Costal label was born out of an agreement to create a special cuvée destined specifically for our clients. This bottling showcases the lieu-dit Les Truffières, a site that consistently produces Chardonnays balancing ripe, luscious fruit with the nerve and briny minerality so characteristic of fine Chablis. The wine is aged in a combination of stainless steel and 600-liter demi-muids, and it goes into bottle completely unadulterated: without cold stabilization, fining, or filtration. These traditional methods ensure the wine is manipulated as little as possible in the cellar, yielding wines of great elegance year after year. At table, this Chablis is quite versatile, but cracked Dungeness crab is a hard pairing to beat.
One of the best-known premiers crus of Chablis, Fourchaume consistently produces wines that flirt with grand cru quality. The poor soils on this well-exposed slope, scattered with chunks of Kimmeridgian limestone, put stress on the vine, causing it to plunge its roots deep in search of nutrients. Concentration, power, and plenty of flesh on the bones are Fourchaume’s hallmarks, with generous Chardonnay fruit coating an unapologetically stony spine—a grandiose premier cru, indeed.