With aromas of apple blossom and marzipan, this Chardonnay is hard to resist on its own, but would be the perfect accompaniment to a semi-hard cheese like comté or baked steelhead trout.

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

There is no mistaking it—one taste and you are in Chablis territory: zesty minerality, wet stone, freshness and nervosity.

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.

I find the Clos du Roy blanc to be quite versatile at my house in Meursault, especially with fowl, pork, and veal.

Stylistically, Les Clous is in between La Fortune and La Digoine, characterized by medium weight with more red fruits, smooth but present tannins, and distinctive polish.

Succulent and concentrated with a magnificent grain, this cuvée is always among the more earthy and savory of Guillemot’s lineup.

Elegant aromas and a refined texture characterize this bottling from one of the village’s great vineyards.

Power, finesse, succulence, and striking acidity... Pair with delicate crab meat and relish in the experience.

First, it is impeccable. Second, it does not exceed its appellation; it is not a substitute Romanée Conti; it is a perfect Côte de Nuits-Villages.