Everything about this cuvée, from the delicately briny scent of slick oyster shells to the concentrated, pristinely focused sensation on the palate, is a demonstration of why this domaine has become one of Chablis’ very best.

Vauprin showcases Chardonnay’s ability to produce a wine that is simultaneously both round and taut in this mighty northern Burgundian terroir.

Lots of herbs and lemon curd precede its dry, racy finish. It’s a mouthwatering, drink-me-now white Burgundy.

David describes it as “direct and pure, full of energy”—a perfectly steely Chablis for oysters-on-the-half-shell, certain to remain tightly coiled for many years to come.

The premier cru Beauroy is a round, ample expression of Chablis from a south-facing parcel. Silky and suave on the palate, it finishes with a whisper of salinity.

Epineuil shares the prized Kimmeridgian marl that makes up the soils of Chablis, and this rouge echoes the bright, mineral backbone that characterizes Lavantureux whites.

A crystal-clear translation of the Kimmeridgian limestone of Chablis—Chardonnay the way it can only taste from these soils.

A crystal-clear translation of the Kimmeridgian limestone of Chablis—Chardonnay the way it can only taste from these soils.

Farming incredibly old vines in the region’s top terroirs, brothers Antoine and Nico at Robert-Denogent are stars of the Maconnais.

With a delectable combination of fresh fruit and oyster-shell aromatics, this remains Lavantureux’s benchmark for value and typicity.