{"title":"Chablis","description":"\u003cp\u003e\u003cspan\u003eChablis, a village and region in northern Burgundy, is all about Chardonnay, making arguably the best unoaked versions in the world. The wines here are defined by a crisp acidity and a strong mineral backbone. The area's unique Kimmeridgian limestone soil, packed with marine fossils, gives the wines a distinctive flinty edge. One slope overlooking the village holds the seven Grand Cru vineyards, while Premier Cru sites are scattered along both sides of the Sereine River, which cuts the region in half. Chablis is the ultimate destination for highly mineral white wines.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"paul-nicolle-cremant-de-bourgogne","title":"Paul Nicolle Cremant de Bourgogne","description":"\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eThe Land\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s2\"\u003eThe fruit for Paul Nicolle’s Crémant de Bourgogne comes from \u003c\/span\u003e\u003cspan class=\"s1\"\u003eMolosmes\u003c\/span\u003e\u003cspan class=\"s2\"\u003e, a small village on the border of \u003c\/span\u003e\u003cspan class=\"s1\"\u003eBurgundy and Champagne\u003c\/span\u003e\u003cspan class=\"s2\"\u003e, just a short drive from Chablis. The vineyard sits on \u003c\/span\u003e\u003cspan class=\"s1\"\u003eKimmeridgian limestone\u003c\/span\u003e\u003cspan class=\"s2\"\u003e, the same fossil-rich soil that defines both Chablis and parts of the Aube in southern Champagne. At an average vine age of 20 years, the Pinot Noir grown here benefits from a cool, continental climate — marked by long growing seasons and sharp diurnal swings — that preserves acidity and encourages slow, even ripening. This location, both geographically and geologically aligned with Champagne, is rare terroir for Crémant, and it brings exceptional structure and finesse to the wine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eThe Wine\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s2\"\u003eMade from \u003c\/span\u003e\u003cspan class=\"s1\"\u003e100% Pinot Noir\u003c\/span\u003e\u003cspan class=\"s2\"\u003e, this Crémant (Champagne method) is vinified in stainless steel with a mix of selected and native yeasts, followed by full \u003c\/span\u003e\u003cspan class=\"s1\"\u003emalolactic fermentation\u003c\/span\u003e\u003cspan class=\"s2\"\u003e. The base wine is aged in tank for a year, then spends \u003c\/span\u003e\u003cspan class=\"s1\"\u003e16 months on lees\u003c\/span\u003e\u003cspan class=\"s2\"\u003e in bottle before being hand-riddled and disgorged. The result is a sparkling wine with \u003c\/span\u003e\u003cspan class=\"s1\"\u003eprecision, length, and texture\u003c\/span\u003e\u003cspan class=\"s2\"\u003e — showing notes of \u003c\/span\u003e\u003cspan class=\"s1\"\u003ewild strawberry, crushed stone, white flowers, and brioche\u003c\/span\u003e\u003cspan class=\"s2\"\u003e. The mousse is fine and persistent, the palate dry but layered, finishing with a mineral edge that unmistakably echoes its Chablis roots. This is not Crémant made in the style of Champagne — it’s Crémant made \u003c\/span\u003e\u003cspan class=\"s3\"\u003eby\u003c\/span\u003e\u003cspan class=\"s2\"\u003e someone who knows Champagne, but wanted something distinctly Burgundian.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eThe People\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eCharly Nicolle\u003c\/span\u003e\u003cspan class=\"s2\"\u003e grew up in the village of Fleys, just outside Chablis, where his family has been growing vines since the late 19th century. After working in the \u003c\/span\u003e\u003cspan class=\"s1\"\u003eAube region of Champagne\u003c\/span\u003e\u003cspan class=\"s2\"\u003e, he returned home with a vision: to make traditional-method sparkling wine that reflects both his Chablis heritage and Champagne training. In 2014, his wife \u003c\/span\u003e\u003cspan class=\"s1\"\u003eLucie Thieblemont\u003c\/span\u003e\u003cspan class=\"s2\"\u003e acquired a few hectares of Pinot Noir near Fleys, and together they began producing Crémant fully in-house — a rarity in Burgundy. From \u003c\/span\u003e\u003cspan class=\"s1\"\u003evinification to hand riddling and disgorgement à la volée\u003c\/span\u003e\u003cspan class=\"s2\"\u003e, every step is done at the domaine. This is sparkling wine made with the same care and intention as their Chablis: clean, expressive, and elegant.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePotato latkes with crème fraîche and caviar.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe clean, mineral-driven acidity of the Crémant cuts through the richness of fried potato, while its fine mousse and subtle red fruit provide lift against the cool, briny pop of caviar. Crème fraîche bridges the two — creamy but not heavy, elegant but grounded. This is a classic, high-contrast pairing that feels both indulgent and precise and is perfectly festive.\u003c\/span\u003e\u003c\/p\u003e","brand":"Anvil","offers":[{"title":"Default Title","offer_id":41228678955168,"sku":"","price":37.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/IMG-7693.png?v=1765757857"},{"product_id":"moreau-naudet-1er-forets-chablis-2022-375-ml","title":"Moreau-Naudet Chablis 1er Cru \"Forets\" 2022 375 ml","description":"","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":46287570305247,"sku":null,"price":52.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9050928.jpg?v=1725578393"},{"product_id":"les-hauts-de-milly-bougros-grand-cru-2023","title":"Les Hauts de Milly Bougros Grand Cru 2023","description":"","brand":"Misa Colorado","offers":[{"title":"Default Title","offer_id":47089416306911,"sku":null,"price":81.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P6271405.jpg?v=1751139379"},{"product_id":"les-hauts-de-milly-chablis-1er-cru-cote-de-lechet-vieille-vigne-2023","title":"Les Hauts de Milly Chablis 1er Cru Cote de Lechet - Vieille Vigne 2023","description":"","brand":"Misa Colorado","offers":[{"title":"Default Title","offer_id":47105956380895,"sku":null,"price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P7031470.jpg?v=1751595967"},{"product_id":"moreau-naudet-chablis-1er-cru-vaillons-2023-375ml","title":"Moreau-Naudet Chablis 1er Cru Vaillons 2023 375ml","description":"","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":47451407515871,"sku":null,"price":58.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PA012068.jpg?v=1759434020"},{"product_id":"moreau-naudet-chablis-grand-cru-valmur-2024","title":"Moreau-Naudet Chablis Grand Cru Valmur 2023","description":"","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":47451415216351,"sku":null,"price":165.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PA012063.jpg?v=1759433777"},{"product_id":"moreau-naudet-chablis-pargues-2023-1-5l","title":"Moreau-Naudet Chablis Pargues 2023 1.5L","description":"","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":47451415445727,"sku":null,"price":155.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PA012062_8e7697a0-c93b-4006-8c8a-38adb32a670c.jpg?v=1759433753"},{"product_id":"eleni-and-edouard-vocoret-chablis-bas-de-chapelot-2023","title":"Eleni and Edouard Vocoret Chablis Bas de Chapelot 2023","description":"","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":47541906505951,"sku":null,"price":72.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PA290083.jpg?v=1761853953"},{"product_id":"chateau-beru-chablis-orangerie-2022","title":"Château de Béru Chablis Orangerie 2022","description":"","brand":"Benny and Zoid","offers":[{"title":"Default Title","offer_id":47557929238751,"sku":null,"price":88.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PB100216.jpg?v=1762830931"},{"product_id":"chateau-de-beru-chablis-clos-beru-2021","title":"Château de Béru Chablis Clos Béru 2021","description":"","brand":"Benny and Zoid","offers":[{"title":"Default Title","offer_id":47557930483935,"sku":null,"price":133.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PB100214_f57e829b-1e16-4a23-b81f-9e60a6230a4f.jpg?v=1762830858"},{"product_id":"chateau-de-beru-chablis-terriors-de-beru-2019","title":"Château de Béru Chablis Terriors de Béru 2019","description":"","brand":"Benny and Zoid","offers":[{"title":"Default Title","offer_id":47557932056799,"sku":null,"price":56.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PB100215.jpg?v=1762830882"},{"product_id":"domaine-pattes-loup-chablis-1er-cru-vaillons-2022","title":"Domaine Pattes Loup Chablis 1er Cru Vaillons 2022","description":"","brand":"Old World","offers":[{"title":"Default Title","offer_id":48677784420575,"sku":null,"price":112.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P3241179.jpg?v=1774552503"},{"product_id":"domaine-dhenri-petit-chablis-2024","title":"Domaine d'Henri Petit Chablis 2024","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePetit Chablis has a reputation as the appellation's leftovers, and the geology explains why the reputation is outdated. These parcels sit on the crowns of the hills, above the Kimmeridgian band that defines Chablis proper, on younger Portlandian limestone with chalky clay over the top. Historically that meant higher, rockier, colder sites that struggled to ripen in a marginal northern climate, which is exactly why the appellation was ranked below the rest. Warming has removed that problem. The fruit here comes from parcels in Chablis, Fye, Maligny, and Beine, with an average vine age over 30 years. Portlandian limestone gives less flesh and more cut than Kimmeridgian, and in a warm era that is an advantage rather than a limitation.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e100% Chardonnay, entirely organic, drawn 80% from the family's own vineyards and 20% from purchased fruit. Fermented and aged in stainless steel with no oak at any point, which is the correct decision for this tier: the appeal is the limestone and the acidity, and wood would only get in the way. Lemon, green apple, grapefruit pith, white flowers, and a wet-chalk minerality that hits hard on the finish, dry and tightly wound. 2024 was one of Burgundy's most difficult vintages in decades. Constant spring rain drove severe mildew pressure, flowering was uneven, and hail struck through July and August, cutting yields sharply across the region. What came through is marked by purity and transparency rather than weight, and Chablis whites in particular held up better than the reds further south.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Laroche family has been in Chablis since the 17th century. Michel Laroche took over the family estate in 1967 and built Domaine Laroche into a major business, then sold his stake in 2010, kept the vineyards he had personally inherited, and started over. He named the new project Le Domaine d'Henri after his father, and runs it with his wife Cecile and their children Margaux and Romain. The winery is deliberately small, sized to be run by one or two people most of the year. They vinify parcel by parcel with natural yeast, no fining, no filtration, and sulfur only at bottling. The estate first achieved organic certification in 2012 and has been fully certified organic again since 2022.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eChablis and oysters is a cliche because it is correct, and this is the version to buy for it. Also excellent with fried calamari and lemon, goat cheese on toast with honey and thyme, or a simple roasted branzino with olive oil and herbs. The chalky minerality and hard acidity handle brine and shellfish directly, and the absence of oak means nothing gets in the way of delicate fish. Serve it cold, around 48 degrees.\u003c\/p\u003e","brand":"Willette Wines","offers":[{"title":"Default Title","offer_id":51195257618655,"sku":null,"price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8150129_5fe576af-214e-46de-9bce-738f1505dc05.jpg?v=1786842684"},{"product_id":"patrick-piuze-chablis-grand-cru-blanchots-2025","title":"Patrick Piuze Chablis Grand Cru Blanchots 2025","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBlanchots is the odd one out. Six of the seven Chablis grand crus face southwest and take sun from noon until evening. Blanchots, at the far eastern end of the slope above the hamlet of Fyé, faces east and southeast and loses the light by early afternoon. It covers 12.7 hectares on a hillside steep enough that working it is genuinely difficult. The name comes from a Germanic root meaning pale, after the white clays found here. In places the Kimmeridgian limestone subsoil gives way to sticky blue and green draining clays studded with shells and stone, and ammonites the size of dinner plates turn up in the rows. All of it slows ripening, and Blanchots is routinely picked well after neighboring Les Clos. The appellation body calls it a paradoxically warm terroir despite the exposure, and the wines bear that out.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eChardonnay, hand-harvested, fermented spontaneously and raised ten months in used barrels. Piuze buys no new oak at all, and sources his barrels from high-acid vintages so the wood contributes texture rather than flavor. Malolactic runs naturally and bottling follows in late June or early July after a light clay filtration. Blanchots is the most aromatic of the grand crus and the least imposing: white flowers, acacia, lemon verbena, then white peach and a mineral character that arrives as perfume more than as weight. Airy rather than broad, which is unusual at this level. 2025 was early and hot, rescued by heavy mid-August rain after weeks of drought. Small berries with thick skins gave aromatic intensity, and the early September cool-down kept the acidity taut.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe cellar tells you as much about Piuze as the vineyards do. Fermentations start on their own and finish when they finish. Nothing is temperature-controlled. Every malolactic goes through naturally. There is no new oak anywhere in the range, and the used barrels he does buy come only from high-acid years, a small idea with real consequences for how his wines taste. Village wines are bottled in spring, crus in late June or early July, and everything passes through a very gentle clay filtration and nothing harsher. It is a deliberately hands-off protocol from a man who spent eight years making Chablis for Olivier Leflaive, Verget and Jean-Marc Brocard before founding his own house in 2008, and who still buys every grape from seventeen sustainably farming growers.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBlanchots is aromatic enough to handle food that would bully a heavier white. Raw scallops sliced thin with olive oil and lemon zest. Steamed Dungeness crab with drawn butter. Sole or turbot in a light beurre blanc with chervil. Roast chicken with tarragon, if you would rather not fuss. Open it an hour before you pour and let the aromatics keep unfolding. This is a bottle for a night you have been looking forward to.\u003c\/p\u003e","brand":"Giuliana","offers":[{"title":"Default Title","offer_id":51247711551711,"sku":null,"price":129.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8220195.jpg?v=1787526007"},{"product_id":"patrick-piuze-chablis-grand-cru-les-preuses-2025","title":"Patrick Piuze Chablis Grand Cru Les Preuses 2025","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eLes Preuses occupies the northwestern end of the grand cru hill, on the heights directly above Bougros, and it faces south and southwest, bathed in sun for most of the day and catching the last light late into a summer evening. Ten point eight hectares. The name traces to pierre, stone, and to the old Roman stony road that ran through here. Two things set it apart from its neighbors. The slope is gentle where much of the côte is steep, and the soil is unusually substantial rather than thin: dense, compact clay resting on a limestone slab, among the most structured of the seven grand crus. The Kimmeridgian marl beneath, laid down in a warm shallow sea more than 150 million years ago and packed with Exogyra virgula oyster fossils, is the same rock its neighbors sit on. What differs is how much of it there is.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eChardonnay, picked by hand, fermented with ambient yeast and aged ten months in used barrels. There is no new oak in this cellar at all, and the barrels are sourced from high-acid vintages so they lend texture without sweetness. Malolactic completes naturally and bottling comes in late June or early July after a gentle clay filtration. Preuses is the most tightly wound of the grand crus in youth. The appellation body calls it Chablis at its purest and concedes it is reserved in its early years, which is accurate. White flower, lemon confit, iodine and a slowly emerging smokiness, a long mineral finish rather than an immediately expansive middle. The two 2025 heatwaves and an August 18 harvest start, ahead of the usual September, gave small, thick-skinned berries with real concentration at moderate alcohol. Give it five years, and ten if you can.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePatrick Piuze was born in Quebec and did not come to wine through family or school. He left home at eighteen and worked vineyards in Australia, South Africa and Israel, then ran a wine bar in Montreal for a couple of years before deciding that selling wine was not the same as making it. He moved to France, made Chablis for Olivier Leflaive for four years, spent a year at Verget and three at Jean-Marc Brocard, then started his own house in 2008 with no vineyards and no capital in land. He still owns none. He buys from seventeen growers across roughly 25 hectares, all farmed sustainably, hand-harvests with a crew of seventy while most of Chablis picks by machine, and bottles more than twenty separate cuvées.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThis is a wine to build a meal around, not to pour alongside a snack. Turbot roasted on the bone with brown butter. Lobster with drawn butter and nothing else. Chicken cooked under a brick with lemon and thyme. Or an aged Comté with walnut bread at the end of dinner, where the wine's salinity meets the crystallized crunch in the cheese. Serve it at cellar temperature rather than cold, and use real glasses. Open it for the reason you bought it.\u003c\/p\u003e","brand":"Giuliana","offers":[{"title":"Default Title","offer_id":51247711748319,"sku":null,"price":175.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8220193.jpg?v=1787526006"},{"product_id":"patrick-piuze-chablis-la-grande-vallee-2025","title":"Patrick Piuze Chablis La Grande Vallee 2025","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eLa Grande Vallée comes from Les Pargues, a lieu-dit lying in the valley between two premier cru hills: Montmains on one side, Vaillons on the other. This is the left bank of the Serein, where Chablis carries noticeably more clay in its topsoil over the Kimmeridgian marl beneath, and clay in Chablis means breadth, rounder wines with more mid-palate flesh than the leaner right bank produces. The monks who mapped these slopes centuries ago rated this site highly, which is why a vineyard carrying only the village appellation keeps turning up in conversations about premier cru. Sitting between two crus rather than on one means slightly deeper soil, more shelter from the wind, and a longer, more even ripening curve than the exposed hillsides above it.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eChardonnay, hand-harvested. The important detail is the vessel. Piuze treats Grande Vallée the way he treats his premier and grand cru bottlings, fermenting and aging it in neutral oak rather than the stainless steel he uses for his village-level Terroir cuvées. The barrels are always used, never new. Fermentation is spontaneous, malolactic natural, filtration a very gentle clay pass. The wood adds no flavor; it adds texture and a slower élevage. Pear, white flowers, toasted hazelnut and an oyster-jus brine, a satiny middle, a saline finish that runs long. 2025 gave small, thick-skinned berries after two summer heatwaves, one at the end of June and one from August 8 to 18 near 40°C. The pickers went out on August 18. Alcohol stayed moderate and the acidity survived intact.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePiuze is a négociant in the old, honorable sense: he buys grapes and makes wine, and owns not a single row of vines. That sounds like a limitation until you see what it buys him. Working with seventeen growers across roughly 25 hectares, all farming sustainably, he can chase specific parcels, a valley floor here, a plot bordering a famous neighbor there, and bottle each separately instead of blending toward a house style. He advises those growers on viticulture and insists on hand-harvesting with a crew of seventy. His own line on why: the only original thing in wine is the underlying terroir, since anyone can copy a technique. Grande Vallée, a village wine given cru treatment, is that argument in a bottle.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe barrel-raised texture opens this up well past oysters. Roast chicken with a pan sauce built on the drippings and a spoonful of mustard. Seared scallops on cauliflower purée. A gratin of potatoes and Comté, where the wine's salinity keeps the dairy from going flat. Or a warm lobster roll, the butter version, no mayonnaise. This is the bottle to bring when someone else is cooking and you want to look like you know what you are doing.\u003c\/p\u003e","brand":"Giuliana","offers":[{"title":"Default Title","offer_id":51247711879391,"sku":null,"price":52.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8220192.jpg?v=1787526005"},{"product_id":"patrick-piuze-petit-chablis-2025","title":"Patrick Piuze Petit Chablis 2025","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePetit Chablis is not lesser Chablis. It is different rock. Chablis sits on two Jurassic seabeds stacked one atop the other. The Kimmeridgian, formed more than 150 million years ago in a shallow warm sea, is a soft marl shot through with tiny Exogyra virgula oyster fossils, and it makes the hillsides where Chablis, premier cru and grand cru grow. Above it sits the Portlandian, some 135 million years old, laid down under deeper water where less clay reached the bottom, which left a much harder and purer limestone. When the Alpine uplift buckled the region 40 million years ago, the brittle Portlandian cracked while the softer Kimmeridgian absorbed the pressure, and erosion did the rest. Portlandian caps the plateaus. Piuze's parcel sits on that shelf, on the left bank near premier cru Vau de Vey. Harder stone, thinner soil, cooler air.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eChardonnay, hand-picked, which almost never happens at this level. Fermentation is spontaneous, in old stainless steel that Piuze does not temperature-control, and malolactic runs its own course. No oak. The wine is bottled the following spring after a very gentle clay filtration. This is Chablis stripped to its frame: green apple skin, lemon pith, crushed shell, white pepper, and a chalky, almost powdery close rather than a fleshy one. 2025 ran early from start to finish in Chablis. Budburst came in the first days of April, flowering around May 26, and two heatwaves, one at the end of June and another from August 8 to 18 with temperatures near 40°C, shrank the berries and thickened their skins. Picking started August 18. Alcohol stayed moderate despite the heat and the acidity held.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eNinety percent of Chablis is machine-harvested. Patrick Piuze fields a team of seventy pickers and does the whole thing by hand, from Petit Chablis to grand cru, and he treats that single decision as the foundation of everything else. He owns no vineyards. He buys fruit from seventeen growers across roughly 25 hectares, advises them in the vineyard, and bottles the results as separate cuvées rather than blending them away, eleven different village-level wines alone. His stated rule is to work only with old vines planted inside the original boundaries of Chablis. The farming across his sources is sustainable. A Petit Chablis that gets hand-harvested fruit and the same cellar attention as a cru is the clearest argument he makes.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eStart with oysters on the half shell, no mignonette, nothing between the wine and the salt. Then fried smelts or whitebait with lemon, where the chalky finish does the work of a squeeze of citrus. Steamed littlenecks with white wine, garlic and parsley work for the same reason. For something warmer, a goat cheese and leek tart, the acidity cutting the pastry while the tang of the chèvre meets the wine head-on. This is the bottle you keep cold and open without thinking about it on a Tuesday.\u003c\/p\u003e","brand":"Giuliana","offers":[{"title":"Default Title","offer_id":51247712207071,"sku":null,"price":44.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8220190.jpg?v=1787526005"},{"product_id":"patrick-piuze-chablis-terroir-de-fye-2025","title":"Patrick Piuze Chablis Terroir de Fyé 2025","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFyé is a hamlet tucked into a fold of the Serein valley immediately below the grand cru hill, close enough that you can look down on this parcel from the top of the slope. The vineyard is a single 2.5-hectare block wrapped around a small chateau, sitting just across from grand cru Blanchots and near Chapelot, the sub-climat of premier cru Montée de Tonnerre. This is the right bank, and the right bank in Chablis means much less clay in the topsoil and more exposed limestone than the opposite side of the river. The rock is Kimmeridgian marl, the soft fossil-packed seabed that gives Chablis its saline signature. Village-level on paper, grand cru neighborhood in fact, and the wine tastes like the address rather than the classification.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eChardonnay from that single parcel. Fermentation starts on its own, in old uncooled stainless tanks, and malolactic finishes naturally. The wine is bottled in spring with a light clay filtration and never sees wood. Fyé reads floral before it reads citric: white blossom, linden, then yellow plum and white peach, with the pit-fruit bite the site is known for and a long, salty, faintly bitter close. 2025 arrived early and hot. After weeks of drought, heavy but uneven rain in mid-August restarted ripening. Harvest began August 18 and split into two phases when early September rain arrived. Small berries with thick skins gave concentration, and roughly 15 percent of the fruit needed sorting for late botrytis. The appellation reported yields of 50 to 55 hectoliters per hectare, slightly under the ten-year average.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eMost Chablis producers make one village wine. Patrick Piuze makes eleven, each from a different commune or lieu-dit, and to do that he has had to become a walking map of the region's geology. He will tell you flatly how it works: plateau tops are Petit Chablis, north-facing slopes are village Chablis, south-facing slopes are premier cru, and the grand cru hill faces west to southwest. The left bank has clay and gives richer wine. The right bank, where Fyé sits, has limestone and gives tension. Piuze is from Montreal, arrived in Chablis by way of Olivier Leflaive, Verget and Jean-Marc Brocard, and launched his own label in 2008. He owns no land, and the seventeen growers who supply him farm sustainably.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFyé's floral lift wants delicate protein. Sole meunière, browned butter and lemon. Crab cakes with very little filler and a lemon aioli. A whole branzino roasted with fennel and thyme, where the wine's salinity picks up the herb. If you want something less formal, mussels steamed with shallots and a splash of the same wine. This is the Chablis to pour when you have made an actual effort at dinner and want the wine to notice.\u003c\/p\u003e","brand":"Giuliana","offers":[{"title":"Default Title","offer_id":51247712239839,"sku":null,"price":47.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8220189.jpg?v=1787526005"},{"product_id":"patrick-piuze-chablis-1er-cru-les-forets-2025","title":"Patrick Piuze Chablis 1er Cru Les Forets 2025","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eMontmains is the great left-bank premier cru hill of Chablis, running southwest from the town toward Courgis, and it contains three named sub-climats: Montmains itself, Butteaux, and Les Forêts. Forêts sits on the Kimmeridgian marl that underpins every serious Chablis site, but the specific character of this parcel is its topsoil, an unusually even mix of chalk and clay rather than the clay dominance found further along the left bank. That balance is the whole story. Enough clay for weight and slow ripening, enough limestone for cut. Piuze's block borders Vincent Dauvissat's vines, which is about as good a piece of geographic evidence as exists in Chablis. Forêts is famously poor ground, and poor ground here reads as stone in the glass.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eChardonnay from a single parcel of vines over seventy years old, picked by hand. Fermentation is spontaneous and happens in used barrels, where the wine then rests ten months. Piuze buys his barrels only from high-acid vintages, on the theory that wood from a lean year carries less residual sweetness into the wine. Nothing new, ever. Malolactic completes naturally and bottling comes in late June or early July after a gentle clay filtration. The profile is savory before it is fruity: lemon oil, wet flint, oyster brine, crushed almond, old-vine density through the middle, and a finish that is salty and faintly bitter in the way good Chablis should be. 2025's two heatwaves concentrated the fruit while the early September weather shift preserved tension.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePatrick Piuze inherited nothing. He grew up in Quebec, spent his late teens and twenties working harvests in Australia, South Africa and Israel, ran a wine bar in Montreal, then went to France and started over. He made the Chablis at Olivier Leflaive for four years, spent a year at Verget, then three as winemaker at Jean-Marc Brocard. That is roughly eight years of making other people's Chablis before he made any of his own, and it explains how a man with no family vineyards had immediate access to good fruit when he founded his label in 2008. He now works with seventeen growers farming sustainably, hand-harvests everything with a crew of seventy, and bottles more than twenty cuvées.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eForêts has the structure for real cooking. Turbot or halibut roasted on the bone with brown butter and capers. Chicken poached in its own broth with leeks and tarragon. A plate of raw fish, hamachi crudo with olive oil, sea salt and lemon, where the wine's saline edge does more than any sauce would. Or veal sweetbreads, if you are that kind of cook. Give it two or three years in the cellar if you can stand to wait. This is a wine that gets more interesting, not less.\u003c\/p\u003e","brand":"Giuliana","offers":[{"title":"Default Title","offer_id":51247712305375,"sku":null,"price":82.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8220188.jpg?v=1787526007"},{"product_id":"marcel-giraudon-bourgogne-chitry-rouge-2025","title":"Marcel Giraudon Bourgogne Chitry Rouge 2025","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor part of the Middle Ages, the main street of this village was an international frontier: La Grande Rue in Chitry-le-Fort divided the lands of the Count of Tonnerre, in Champagne, from those of the Count of Auxerre, in Burgundy. The fortifications the name refers to are long gone; the geology is not. Chitry sits in the Yonne, a short drive from Chablis, and its hillsides are Kimmeridgian chalky marl — the same fossil-packed limestone that runs under the Chablis grand cru slope. Nineteenth-century Chitry was sold under the name Chablis outright, and in 1929 the wines were formally granted the title Bourgogne des Environs de Chablis. Today Chitry is one of four viticultural communes of the Auxerrois, and the wines carry the name Bourgogne Chitry. The terroir suits Aligoté so well that it accounts for roughly forty percent of everything planted here.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePinot Noir, hand-harvested at deliberately modest yields, about eighty-five percent destemmed with the remainder left whole-cluster, given a couple of days of cold pre-fermentation maceration and then fermented mainly in fiberglass vats cooled by a drapeau d'eau — a water-chilled plate dropped straight into the tank, which is about as unglamorous and effective as temperature control gets. There is no attempt to build a big wine here. The result is pale in color, high-toned, fruity and refreshing, the Yonne expression of Pinot Noir rather than a scaled-down Côte d'Or. The 2025 season in northern Burgundy started absurdly early after a mild winter, then a June heat wave during flowering caused coulure and millerandage and cut the crop. August heat accelerated ripening further, and picking in the Chablis vineyards began as early as the eighteenth of August, before early-September rain split the harvest into two passes. Fruit came in healthy, and freshness held.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Giraudons have been farming and making wine in Chitry for centuries, which in this part of the Yonne is a statement about persistence as much as pedigree — this was Chablis's overlooked hinterland for most of the last hundred years. Marcel Giraudon works 18.5 hectares alongside his children Aurélie and Thibaut, six of those hectares planted to Aligoté, all of it farmed and vinified along resolutely traditional lines. A good measure of the man: for years he bottled the estate's serious, age-worthy rosé in dark green glass specifically so that shoppers who only wanted something pink would not be tempted to buy it. He was not trying to sell more rosé. He was trying to sell it to the right people.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJambon persillé, the Burgundian ham-and-parsley terrine, where the wine's acidity slices through gelatin and fat that would smother something richer. A charcuterie board with cornichons and grainy mustard — light tannin and bright fruit keep pace with cured pork instead of overpowering it. Roast trout or salmon served with the bottle at cellar temperature, since a pale Pinot with this little tannin handles fish without a fight. And a warm mushroom tart, matching earth to earth. Pull it from the fridge twenty minutes before dinner and pour it like a house wine, because at this price that is exactly what it should be.\u003c\/p\u003e","brand":"Harvest","offers":[{"title":"Default Title","offer_id":51313525489887,"sku":null,"price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9030261.jpg?v=1788538495"},{"product_id":"moreau-naudet-chablis-1er-cru-vaillons-2024","title":"Moreau-Naudet Chablis 1er Cru Vaillons 2024","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVaillons is the left bank's answer to the grand cru hill, directly across the Serein from it and facing back the other way. The slope runs south and east, so the vines take morning sun and cool through the afternoon, which is why Vaillons holds higher acidity than the crus opposite. It is also enormous by Chablis standards: the flag-bearing climat covers 129 hectares and takes in seven neighbors, Chatains, Beugnons, Sécher, Les Épinottes, Roncières, Mélinots and Les Lys. What a grower owns inside it matters as much as the name on the label. Soils are shallow, sticky Kimmeridgian clay over limestone, heavy enough that working them is difficult. Moreau-Naudet built its cellar on this side of town, a short walk from the vines.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eChardonnay drawn from several parcels across Vaillons, including a block of old vines, hand-harvested and fermented with indigenous yeasts. Stainless steel carries most of the élevage, a small share in old steamed barrels, and the wine spends close to two years on fine lees. That is the argument for this cuvée: the steel protects the cru's high-acid, morning-sun character while the lees fill in the middle. White peach, lime leaf, sea salt and chalk dust, a taut line through the middle, a dry finish with the slight bitterness good Chablis should have. 2024 was one of the hardest vintages in decades here. April frost, hail on May 1, a three-week flowering in the rain, relentless mildew, and a harvest around September 16 to 20 at a fraction of normal volume. The wines are light, low in alcohol and sharply defined.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVirginie Moreau inherited a domaine and a style at the same moment, in September 2016, and has spent the years since making small adjustments rather than sweeping ones. The most visible is a shift toward more tank aging and less barrel across the range, holding the wines at the crisper end of Chablis rather than letting texture take over. Her daughter has now joined the team, the third generation in the cellar Stéphane built on the Vaillons side. The estate covers about 25 hectares, farmed without herbicides or insecticides, plowed several times a year and hand-harvested. Vaillons is where that lighter touch shows most clearly, and the best entry point into what this domaine does.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAcid this bright is a knife. Point it at mussels steamed with shallots, white wine and a lot of parsley, and use the bread. Try a salad of shaved fennel, green apple and Parmesan with lemon and olive oil, where the wine and the dressing run parallel. Chèvre on toast with honey and thyme gives the chalky texture something creamy to cut. Or fry whitebait, salt it hard and eat it with your fingers. This is the weeknight premier cru, the bottle you open on a Tuesday because the fish at the counter looked good.\u003c\/p\u003e","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":51442839159007,"sku":null,"price":98.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9230395.jpg?v=1790224667"},{"product_id":"moreau-naudet-chablis-1er-cru-montee-de-tonnerre-2024","title":"Moreau-Naudet Chablis 1er Cru Montee de Tonnerre 2024","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIf Chablis ever promoted a premier cru to grand cru, it would be this one. Montée de Tonnerre sits on the right bank of the Serein, on the same continuous slope as the grand crus, separated from Blanchot only by a narrow fold in the hill. Geology and exposure match the grand cru band: southwest-facing Kimmeridgian marl, thin stony topsoil, fossil oyster shell throughout. The name has been recorded since 1537, after the old road climbing toward Tonnerre. Moreau-Naudet's holding is a single hectare inside Chapelot, the sub-climat at the far end of the slope, where the soil turns sandier over rock and limestone content runs high. The vines are roughly 50 years old. This is consistently the most mineral-driven wine the domaine makes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eChardonnay from Chapelot, hand-harvested and fermented with indigenous yeasts. Around 30 percent goes into old barrels, steamed rather than charred so no toast or vanilla enters the wine, the rest into stainless steel. Both then rest on fine lees close to two years. The result is a Chablis with real breadth that still finishes like struck flint: lemon confit, chamomile, gunflint and crushed shell, a saline mid-weight, a long dry finish. 2024 brought frost April 18 to 25, hail on May 1, a flowering that took more than three weeks in the rain, and mildew heavy enough that organic estates sprayed 20 to 25 times and still lost most of the crop. Regional yields fell 60 to 90 percent and many domaines came in under 10 hl\/ha. Alcohols are low and acidities racy, which suits this site better than a hot year does.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eStéphane Moreau did not learn Chablis only from Chablis. He looked hard at Vincent Dauvissat, a few streets away, and at Didier Dagueneau in Pouilly-Fumé, growers who treated white wine as something to be built rather than preserved. That is where the long lees aging, the low sulfur handling and the refusal of new oak come from. He took the domaine over from his father Roger in 1993 and ran it until his death in September 2016, at 47, days before harvest. Virginie Moreau stepped in immediately, working with the assistant winemaker Stéphane had trained, and the cellar has not changed direction since. Montée de Tonnerre is the bottle where that continuity is easiest to taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is the Chablis for shellfish with something more than lemon on it. Oysters grilled with garlic butter and breadcrumbs give the flinty side of the wine something to push against. Sole meunière, browned in butter with parsley and capers, meets the citrus and the salt at once. Comté aged 24 months brings out the nutty, lees-driven weight. Clams steamed in white wine and shallots are almost the same wine twice over. Serve around 50 degrees, not ice cold, or you flatten the texture that took two years on lees to build.\u003c\/p\u003e","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":51442839191775,"sku":null,"price":110.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9230393.jpg?v=1790224667"},{"product_id":"moreau-naudet-chablis-grand-cru-valmur-2025","title":"Moreau-Naudet Chablis Grand Cru Valmur 2024","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAll seven Chablis grand crus sit on one hill, on the right bank of the Serein just above the town, and Valmur sits in the middle, wedged between Grenouilles and Les Clos. It covers 10.5 hectares and is shaped like an amphitheater, so it is not one exposure but several: the main face runs south to west and catches the strongest light of the day, while a northwest flank across the fold stays cool and ripens later. The soil changes with height, deep and brown at the base of the bowl, thin and white higher up where the Kimmeridgian marl breaks the surface and the fossil oyster shells run thickest. Growers blend the warm side and the cold into one wine, and that contrast is why Valmur reads as both powerful and tightly wound.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe domaine works roughly 0.6 hectares in Valmur, vines around 35 years old on the full southern exposure, the rows plowed by horse. Hand-harvested, fermented with indigenous yeasts, then raised close to two years on fine lees, a portion in old barrels and the rest in stainless steel. Nothing in the élevage adds flavor; it builds weight around a wine that would otherwise be all structure. Lemon oil, iodine, white peach skin and smoke, a dense saline attack and a long, stony finish that tightens rather than softens. 2024 was catastrophic by volume in Chablis. Frost April 18 to 25, hail on May 1, again June 29 and July 31, April-through-September rainfall 27 percent above average, regional losses of 60 to 90 percent. Sugars came in low; the wines are lean and high-toned. Give this five years before you touch it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eStéphane Moreau built this cellar around restraint. Barrels are steamed rather than toasted, so the wood gives texture and oxygen exchange without the vanilla or char that makes oaked Chablis taste like something else. New oak is almost absent, and no more than about a third of any premier or grand cru sees wood. Fermentations run on the vineyard's own yeasts, sulfur additions are kept low, and the wines sit on their lees far longer than the regional norm. Virginie Moreau has held that line since 2016, and on Valmur she has kept the horse. Vincent Dauvissat, whose wines Stéphane studied closely, is said to admire theirs. In Chablis that is the only endorsement that matters.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eChablis this saline deserves a centerpiece. Turbot or halibut roasted on the bone with butter and lemon gives the wine the fat and the gelatin it wants. Lobster poached in butter, served plain, meets iodine with iodine. A risotto of morels and chives finished with a little Comté works with the lees texture rather than against it. Or roast a chicken, carve it at the table and pour this alongside, which is what Chablis growers actually do. Buy two: one for the next big occasion, one for the back of the cellar.\u003c\/p\u003e","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":51442839224543,"sku":null,"price":185.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9230392.jpg?v=1790224667"},{"product_id":"moreau-naudet-chablis-1er-cru-beauregards-2024-1-5l","title":"Moreau-Naudet Chablis 1er Cru Beauregards 2024 1.5L","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBeauregards is the premier cru almost nobody orders, and the reason is geography rather than quality: it sits at the far southwestern edge of the appellation, above Courgis, further from the town of Chablis than any other cru. The climat is a flag-bearer taking in Côte de Cuissy, roughly 20 hectares between them. The slope faces south and gets direct sun, but altitude and the enclosed valley keep the site cold, so Beauregards ripens late and holds acidity the crus near the river cannot. Soils are shallow, stony clay over limestone marl, free-draining enough the vines never sit wet. The result is a premier cru with more cut and less flesh than Vaillons or Montmains, and one that rewards cellaring.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eChardonnay from the Beauregards slope above Courgis, hand-harvested and fermented with indigenous yeasts. As with all the premier and grand crus here, roughly 30 percent goes into barrel, older wood steamed rather than charred so the oak adds no toast, the balance in stainless steel. It then sits on fine lees close to two years, which is where the domaine's texture comes from: creamy weight around a hard mineral core. Grapefruit zest, white flowers, crushed stone and a salty, almost bitter finish. The 2024 season was among the worst in living memory in Chablis: April frost, a May 1 hailstorm, a flowering stretched past three weeks, and mildew that forced organic growers to spray 20 to 25 times. Courgis was largely spared the hail, which is part of why this cru exists at all in 2024. Harvest ran roughly September 16 to 20. The magnum will hold this wine's nerve for a decade or more.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe farming at Moreau-Naudet is the expensive kind. No herbicides, no insecticides, no synthetic fungicides, soils plowed four to five times a year and fed only with organic amendments. Canopy work is equally labor-intensive: short pruning, hand disbudding, green harvesting to keep the crop small. In a year like 2024 that discipline nearly defeats itself: organic growers had the least chemical defense against mildew and took the region's steepest losses. Virginie Moreau kept to it anyway. The domaine farms about 25 hectares and bottles roughly 20; young-vine parcels around Courgis that miss the standard are sold off in bulk rather than blended in. That decision explains the wines.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe cold-site acidity here wants richness to work against. Roast a chicken with tarragon and crème fraîche and serve it with the pan juices. Make a gratin of leeks and Gruyère, browned hard on top, and let the wine's salinity cut the dairy. Scallops seared in brown butter with a squeeze of lemon meet the citrus head-on. Or go simple with a plate of jambon persillé and cornichons. A magnum of premier cru Chablis is a holiday-table bottle, the one you open when the food is good and the conversation will run past midnight.\u003c\/p\u003e","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":51442839257311,"sku":null,"price":230.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9230391.jpg?v=1790224667"},{"product_id":"moreau-naudet-chablis-2024-1-5l","title":"Moreau-Naudet Chablis 2024 1.5L","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMost people picture Chablis as the slopes immediately around the town, but the appellation runs several miles southwest into the plateau villages of Préhy and Courgis, and that is where Moreau-Naudet's village fruit grows. This is higher, cooler, later-ripening ground than the grand cru hill. Kimmeridgian marl sits below caps of harder Portlandian limestone, gray-white clay packed with the fossilized oyster shells growers turn up with every pass of the plow. Cold air settles in these side valleys, picking runs days behind the town, and the wines come out leaner and more mineral-driven than village Chablis off the warmer ground near the Serein. Unglamorous land, and it produces a serious Chardonnay from Chablis.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAll Chardonnay, hand-harvested in Préhy and Courgis, fermented with indigenous yeasts and raised entirely in stainless steel for 14 to 20 months on fine lees, with no oak at any stage. The long lees contact is the point: it builds a chalky, mouth-filling texture most village Chablis never gets, while the steel keeps the citrus unblurred. Lemon pith, green apple skin, crushed oyster shell, wet chalk, a saline attack and a dry mineral finish. 2024 was punishing here. Frost ran April 18 to 25, hail hit on May 1, flowering dragged past three weeks in the rain, and mildew was constant. Most growers lost 60 to 90 percent of the crop. Courgis and Préhy were among the sectors that largely escaped the May hail. The surviving wines are light-bodied, low in alcohol and racy, and in magnum that freshness has a much longer runway.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe domaine name dates to 1950 and the marriage of Marie Naudet and René Moreau, though the family grew grapes here long before that. Stéphane Moreau took over from his father Roger in 1993 and spent two decades expanding the estate from roughly 7 hectares to more than 20, building a new cellar on the Vaillons side of town and moving the farming to organic practice. He died in September 2016 at 47, weeks before harvest. His widow Virginie Moreau runs the domaine now, alongside the assistant winemaker Stéphane trained and, more recently, their daughter. The house style holds: Chablis built for texture rather than shock-value acidity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOpening a magnum means you have committed to feeding people. Start with raw oysters and nothing but lemon, since the wine's salinity and the brine in the shell do the same job. Move to a whole branzino roasted with fennel, lemon and good olive oil, the acidity cutting the oil. A warm goat cheese and leek tart plays straight to the chalky texture the lees aging built. Finish with salt cod fritters and aioli. This is the bottle for a long table in the backyard in September, when a single 750 would have run dry an hour ago.\u003c\/p\u003e","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":51442839290079,"sku":null,"price":150.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9230390.jpg?v=1790224667"},{"product_id":"eleni-and-edouard-vocoret-chablis-bas-de-chapelot-2024","title":"Eleni and Edouard Vocoret Chablis Bas de Chapelot 2024","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe premier cru boundary above this vineyard was drawn where the hill stops, not where the soil changes. Bas de Chapelot is a 3.2 hectare village-level lieu-dit that sits immediately below Montee de Tonnerre, on the right bank of the Serein northeast of the town of Chablis, and it is the only right-bank parcel Eleni and Edouard Vocoret farm. The rock underneath is the same Kimmeridgian marl that makes the slope above it famous. What changes is the depth: the clay and limestone lie thicker here on the flatter ground at the foot of the slope, which gives the vines more water to draw on in a dry year and a rounder mid-weight in the glass. The tradeoff is cold air pooling off the riverbed, so this is among their most frost-exposed sites.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eChardonnay from vines planted around forty years ago. Alcoholic and malolactic fermentation both run in stainless steel with native yeasts, after which the wine spends about a year in old barrels, is assembled in tank, and goes into bottle unfined, unfiltered and with minimal sulfur. No new oak, no lees stirring for effect: the texture comes from time rather than technique. Then there is 2024, the hardest Chablis vintage in years. April frost ran the candles and wires, a highly localized hailstorm hit on May 1, and the region took 27% more rain than average, nearly eight inches of it in May alone. Flowering dragged on for weeks and mildew pressure was relentless, which punished organic growers hardest and cut some yields to a fraction of normal. Picking began around September 19 with clean, low-botrytis fruit. The wine is taut and high-toned: lemon pith, green apple skin, chamomile, crushed oyster shell, a chalky mid-weight and a long, salty finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEdouard Vocoret and Eleni met during the 2010 harvest in New Zealand and came back to Chablis in 2013 to take over a 3.3 hectare slice of his family's holdings. The Vocoret name has been in Chablis since the mid-19th century, and Edouard's inheritance in 2023 brought the domaine to roughly 10 hectares across village lieux-dits, six premier crus and three grand crus. They farm organically without pursuing certification, apply biodynamic principles, and have planted fruit trees through the vineyards to build biodiversity. The cellar work is deliberately restrained, and the wines read as Chablis first and as a producer's signature second.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eStart with a dozen cold oysters and nothing but a lemon wedge, because this is Chablis and the shell and the wine come from the same seabed. Move to sole meuniere finished with brown butter and parsley, where the acidity cuts the butter without flattening it. A warm goat cheese tart with thyme on flaky pastry works against the chalky texture, and a bowl of mussels steamed with shallots, white wine and creme fraiche is the weeknight version of the same idea. Buy two: one to open now, one to forget about for five years.\u003c\/p\u003e","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":67575131865311,"sku":null,"price":66.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9270411.jpg?v=1790548336"},{"product_id":"samuel-billaud-chablis-1er-cru-vaillons-vieilles-vignes-2024","title":"Samuel Billaud Chablis 1er Cru Vaillons Vieilles Vignes 2024","description":"","brand":"Wine Down Selections","offers":[{"title":"Default Title","offer_id":68065551089887,"sku":null,"price":112.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PA170520.jpg?v=1792285080"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/collections\/chablis.webp?v=1708630323","url":"https:\/\/danverwinemerchant.com\/collections\/chablis.oembed","provider":"Denver Wine Merchant","version":"1.0","type":"link"}