The blend is 100% Chardonnay from various years (20 to 25% of which are reserve wines from the 2 previous years). A large majority of Premiers Crus from the Côte des Blancs and Montagne de Reims vineyards for aromatic refinement, supplemented by Sézannais wines known to provide maturity. Finally, several wines from the north of the Vesle valley give a light, fresh touch.

Domaine Faiveley was founded in 1825, and while they have been known for producing outstanding quality wines throughout this time, they are widely considered one of the most improved domaines in Burgundy over the last decade. Since taking over from his father Francois, Erwan Faiveley has made a deliberate decision to emphasise freshness and purity of fruit rather than fruit extraction, and at times, excessive use of new oak. This change has resulted in wines with greater refinement and vineyard character expression.

Domaine Faiveley was founded in 1825, and while they have been known for producing outstanding quality wines throughout this time, they are widely considered one of the most improved domaines in Burgundy over the last decade. Since taking over from his father Francois, Erwan Faiveley has made a deliberate decision to emphasise freshness and purity of fruit rather than fruit extraction, and at times, excessive use of new oak. This change has resulted in wines with greater refinement and vineyard character expression.

Joseph Faiveley Meursault 1er Cru "Blagny" Domaine Faiveley A brilliant light yellow colour. The very pleasant expressive and complex nose opens up with floral and slightly woody notes. The attack is bold and frank, then this wine is full and harmonious on the palate. It has a certain vivaciousness, which gives it good length on the palate and very long-lasting aromas.

The nose is complex, showing delicate floral aromas mixed with a few woody notes. It has long-lasting tastes on the palate and distinguishes itself with a very good balance between richness and acidity.

Biodynamic. Dry. In Alsace, the term Pinot Blanc is used to describe varietal wines or blends containing any percentage of Auxerrois. Weinbach’s Pinot Blanc is a blend of 70% Auxerrois and 30% Pinot Blanc. For fellow nerds, recent DNA studies indicate Auxerrois is a cross between Gouais Blanc and Pinot Noir. Weinbach’s blend comes from Clos des Capucins (with 45-year-old vines) and a plot from the limestone/clay soils at the foot of the Altenbourg vineyard. As with the dry Rieslings, the Pinot Blanc was pressed as whole bunches and raised over eight months in large-format wood (previous vintages were raised in tank). It's a far more layered and complex wine than you might expect from these varieties. It’s fleshy and mouth-filling with orchard fruits, white blossom and chamomile flavours and a textural core threaded through with punchy freshness. As with all these 2022s, it’s very hard to drink slowly!

Chablis Grand Cru Les Preuses thrives on a south-west facing slope, distinguishing itself among Grands Crus. The blend of marl and Kimmeridgian chalk soils imbues deep roots, nurturing vines that flourish in this unique terroir. Delicate floral aromas intertwine with subtle citrus notes, while a distinct mineral backbone speaks of its prestigious origins. With cellar aging, this wine evolves harmoniously, balancing generous complexity with enduring finesse.