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This wine is a perfect example of a classic Chablis 1er Cru. Its exposure to a relatively cool morning sun ensures its elegance and enhances its minerality & richness drawn from the calcare-ous and clay subsoil. It has a rich yellow gold color with green hints and its nose reveals aromas of mint & pineapple. Its flavours are full & freshness dominates, with a long persistent finish.

A fine-boned Chardonnay that reflects vintage conditions and the character of a unique vineyard site purchased by Shaw + Smith in 2012. Inaugural vintage: 2014. Planted in 1999, the vineyard has east and west facing aspects and reaches 500 meters above sea level. The soil is brown loam over clay with some broken shale and stone on the ridges. The wine is100% hand-picked and whole-bunch pressed, then fermented and matured on lees in 500-litre French oak puncheons (30% new) for 9 months.

Moreau’s village Chablis is drawn mostly from 20 to 30 year old vineyards in Préhy and Courgis, both in the south of Chablis. Then, there are parcels in Chablis and Chichée (under the Premier Cru Vaugiraut). All up, the domaine has the luxury of working with 30 parcels scattered across the appellation, representing a variety of soil structures and exposures. All the fruit from the younger vines is sold off in bulk, which perennially helps Moreau deliver a Chablis greater than the sum of its parts. The Chablis was picked over various dates, depending on the plot. The fruit was subject to a very gentle four-hour press, and the juice was fermented with natural yeasts (a rarity in Chablis). It was raised mostly in tank, yet the élevage was unhurried. This spent 20 months on lees, considerably longer than most Chablis of this level. These traditional methods, along with hand-harvesting, the quality of the terroir, low yields and the full ripeness levels at which the fruit is harvested help to explain the mouth coating texture, salty depths and the quality that is on offer.

Domaine Jean Dauvissat Père & Fils manages 22 hectares of vineyards in Chablis, spanning 7 communes with 53 distinct parcels in Chablis and Chablis Premier Cru. In 2009, Fabien assumed control from his father, having undergone training in Beaune and Dijon, culminating in a Masters focused on Bordeaux. While the Domaine originated with Fabien's grandfather in La Chapelle-Vaupelteigne, it was Fabien who continued the legacy by emphasizing bottling and labeling over bulk selling. His philosophy revolves around profound respect for the terroir, addressing each vineyard and parcel individually to showcase the unique characteristics of each site. Moreover, he champions environmental respect, minimizing interventions whenever feasible. Vinification occurs in temperature-controlled stainless steel, with premier crus maturing for approximately two years. Fabien is a promising, young Chablis producer making strides in the industry. Domaine Jean Dauvissat Pere & Fils is renowned for crafting rich Chablis wines that strike an impeccable balance between minerality and fruit. With a commitment to eschew oak, their wines undergo an extensive aging period in contemporary stainless steel tanks before bottling, allowing for nuanced development. The classic Cote de Lechet epitomizes the epitome of mineral-laden Chablis. This premier cru Cote de Lechet embodies Left Bank precision, featuring razor-sharp acidity that tantalizes the palate. A distinctive floral introduction and hints of gun-flint smokiness characterize the mid-palate, while the finish is marked by vibrant berry fruit and enduring minerality. Domaine Jean Dauvissat Pere & Fils is a rising star worth keeping an eye on in the world of Chablis

Fresh, elegant wine, perfectly combined with dishes of fish, oysters and shellfish. Chardonnay grapes grown on the vineyard Montee de Tonnerre, which is located on the right bank of the river Serin, east of Chablis.