
The Story
From small plots of old vines in the commune of Tonnerre, and fermented and aged half in stainless and half in oak (older, I suspect), with 8 months on the lees and very low added sulfur. This shows both the tension that most modern Chablis lacks and unusual richness, texture, and depth.
Description
From small plots of old vines in the commune of Tonnerre, and fermented and aged half in stainless and half in oak (older, I suspect), with 8 months on the lees and very low added sulfur. This shows both the tension that most modern Chablis lacks and unusual richness, texture, and depth.












