This wine is made from two parcels which are found on the border of the communes of Meursault and Puligny-Montrachet. The first, which is to the left of the Clos des Perrières, has clay/limestone soil and a subsoil of volcanic rock which allows a healthy root system to develop in this limestone-rich environment. The second is on the upper slope and overlooks the Perrières quarry. Here the soil is heavily limestone, partly as marl and partly as white rock. This is interesting for the way it brings mineral notes to the wine. During tastings it often find notes of white pepper and other spices both on the nose and on the palate.

This exceptional cuvée was created in 1964 as a tribute to the House’s founder. It results from the blending of Grands Crus from the classified Côte des Blancs vineyards (Chardonnay) and the Montagne de Reims (Pinot Noir). Its vinification, partially in traditional oak casks, underpins the generous character of this fine, elegant and rich wine Its vinification, partially in traditional oak casks, underpins the generous character of this fine, elegant and rich wine.

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

Mayacamas is famed today for its thrilling and ageworthy Cabernet Sauvignon, but the estate’s journey to Napa Valley icon status was propelled by acclaim for its Chardonnay. The first Chardonnay vines—all Wente clone—went in the ground at the property in 1975. After the estate’s sale in 2013 to the Schottenstein family, extensive replanting saw the retention of this classic US Chardonnay clone, supplemented by a few blocks of Dijon. The Chardonnay blocks are scattered throughout the 475-acre property (only 50 are planted to vines) and sit on various soil profiles (volcanic ash, gravelly loam, cobbled clay) at different elevations (550-650 metres) and aspects. This mélange of topographical features and clonal material paints a picture of the site, takes a snapshot in time and consistently results in a harmonious and balanced wine with mountainous character and experience-led charm. Each block is picked separately in the cool early morning, and multiple passes are made to ensure only perfectly ripe, healthy fruit makes the cut. In the cellar, the fruit is hand-sorted and pressed predominantly (95%) as whole clusters at very low pressure. The juice is cold-settled and racked to old barrels for a long, cool primary fermentation. Importantly—and unusually for the region—malolactic conversion is inhibited at Mayacamas; it has been this way since the Bob Travers days from the 1970s to the 2000s. This gives a beautiful racy character to the broad and powerful framework of fruit. The wine then rests in barrels of various sizes with no stirring for 12 months. The use of new oak is also negligible at just one or two barrels per year… Cali Chardonnay without the make-up, if you like!