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

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

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.

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

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!

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.

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.

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

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.

Fresh, elegant, and balanced—a screaming deal for top-quality red Burgundy.