This is a 23 hectare family run domaine situated in the small village of Bernouil, close to Chablis. They currently only bottle 10% of the production but are expanding to meet demand. The wines are crisp and mineral and typical of the Chablis region. 

Chablis is the northernmost wine region of Burgundy, located around the town of the same name between Dijon and Paris. Due to its northerly latitude, it experiences a cool continental climate with long, cold winters and short, warm summers. Spring frosts are a persistent threat and are one of the region’s major viticultural challenges, often requiring the use of candles, sprinklers or wind machines to protect the young buds.

The defining feature of Chablis is its limestone-rich soils, particularly the Kimmeridgian marl that contains fossilised oyster shells. These soils, combined with the cool climate, give Chablis its distinctive mineral character. The Premier Cru and Grand Cru vineyards are largely situated on south- and south-west-facing slopes overlooking the River Serein, where they benefit from maximum sunlight exposure.

Chardonnay is the only permitted grape variety and is used to produce wines that are markedly different from those of the Côte d’Or. Chablis wines are typically dry and crisp, with high acidity and aromas of green apple, citrus and white flowers. On the palate they often show notes of lemon, flint, wet stone and sometimes a subtle saline quality. The best examples, particularly from the Grand Crus such as Les Clos and Vaudésir, develop additional depth and complexity with age, gaining hints of honey, hazelnut and white blossom.

Chardonnay is one of the world’s most popular and versatile white grape varieties, originating from the Burgundy region of France. It is a relatively adaptable vine, thriving in a range of climates and soil types, making it widely planted across the globe. Chardonnay ripens early to mid-season and is known for its ability to express terroir, as well as respond well to a variety of winemaking techniques, including oak ageing and malolactic fermentation.

Today, Chardonnay is grown in nearly every major wine-producing country. In France, it shines in Burgundy’s Chablis (crisp, mineral-driven) and Côte de Beaune (rich, complex), and is also a key component of Champagne. In the New World, regions like California, Australia (Yarra Valley, Margaret River), New Zealand, and Chile produce diverse expressions, ranging from lean and citrusy to full-bodied and buttery.

Cool-climate Chardonnays tend to show green apple, lemon, and flinty notes, while warmer regions yield riper flavours like tropical fruit, peach, and melon. Oak-aged Chardonnays may exhibit vanilla, toast, and nutty characteristics, while unoaked versions highlight freshness and purity of fruit.

This remarkable flexibility makes Chardonnay a favourite among winemakers and wine lovers alike, offering a wide spectrum of styles and flavours.