Offers that distinctive and unique Chablis-like mineral and wet earth character mingled with magnificently rich, ripe tropical flavors. A seductive combination in a full-bodied, balanced wine with a long finish.

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.

The Premier Cru "L'Homme Mort" or "the dead man" in english, is a plot located in the "Fourchaume" climate, renowned for its wines of great finesse and minerality. Two explanations are given to explain the unattractive name of this climate: A slip of the tongue, "the dead elm", an old tree used to mark out plots. The presence of a small cemetery at the entrance to the valley. A few sarcophagi from the Merovingian period containing skeletons were unearthed there. Terroir : Limestone soils rich in Kimmeridgian, ideal exposure on the south-western slopes of Bougros. Tasting : Bright pale gold color. Intense nose of candied citrus, hazelnut and flint. Vibrant palate with beautiful tension and a lingering saline finish.

NOSE Floral, earthy and spicy, with great density, heightened finesse and minerality. PALATE The taste of wine is fresh, elegant, balanced, with hints of white fruits and a harmonious finish. However the Chablis Premier Cru “Montmain” is a slightly heavier wine than the other Chablis. Deep and very subtle, its characteristics are often close to those of the greatest white wines of the Côte d’Or. VINIFICATION Wood is not used in order to remain close to the terroir and the traditional aromas of Chablis wines. PAIRING This Chablis 1er Cru will be an excellent couple of risotto, monkfish curry, grilled shellfish and seafood in general. Perfect with perfectly with cheese, especially goat’s cheese, Coulommiers or Brie.

Bouchard Meursault Genevrières is a vineyard that must have been surrounded by junipers years ago as the name continues to live on. A Premier Cru vineyard that must be considered the equal to many Grand Cru with the delicate and complex aromas, flavours and textures that endear the Burgundian Chardonnay style to so many. Meursault Genevrières is the perfect definition of power and elegance.

Benjamin Benoit is fast becoming one of the Jura’s most exciting voices. Working in Pupillin with traditional methods and minimal sulphur, his site-specific wines offer a precise, elegant expression of Jura terroir. Cellier Saint Benoit sets a new standard for quality in the region. Grown on classic marl soils, La Marcette Chardonnay is whole cluster pressed and aged in neutral barrels. A site-expressive wine that balances depth with a finely structured profile.

Nestled between La Marcette and Champ-Berrand, Les Charots in one of Pupillin’s smaller lieu-dits. It sits on a very steep slope under La Marcette on orange-tinted soils rich in iron. There’s a lot of yellow Bajocian limestone, too, which Benjamin finds gives this wine a more chiselled personality and citrusy, mineral edge. From 30-year-old vines, this was first made in 2021. To emphasise the different terroirs of each parcel, the winemaking for all the Chardonnays remains very similar. All the grapes are pressed as whole bunches into used 600-litre barrels for fermentation and 12 months of lees-aging. Benjamin then decants off the gross lees, and the wine rests on clean lees in stainless steel for a further six months, allowing him to bottle the wines without filtration. It’s a stunning wine, well summed up by the note below.