This is a blend of five terroirs across the steep Vaillons premier cru (out of a possible total of eight). Blending gives Benoît the chance to introduce freshness, with higher acid fruit running through the riper parcels. This is gorgeously floral, as great Vaillons tends to be in its youth. It’s an elegant wine with classical balance. As usual 25% was fermented and aged in old oak, and though it’s hugely appealing right from the get-go, this should age beautifully as well.

Droin’s Vosgros is always one of the most striking and characterful wines at the domaine. It is vinified and raised exclusively in stainless steel: Benoît wants to preserve the energy and Chablisienne nature of the wine. It has a notable drive, but also an ample volume, twinned with delicious purity. It has wonderful intensity on the palate, with lemon verbena and orange pith notes.

Montmains is on the same slope of the left bank as Vaillons, but has deeper clay soils, and typically produces a rounder wine with more weight. The clay in the soils make it a cooler site, and it often gets picked last. This makes for a really quite burgundian style of wine, as in, it wouldn’t be impossible to mistake it for something from the Côte d’Or if tasting blind. But that little kick of oyster shell which whips around the fruit gives it away as Chablis.

Valmur is pressed up against Les Clos; the contour of its slope, where much faces northwest, make it slightly cooler than other parts of the grand cru. It’s like a stiff sea breeze, laced with salt and an iodine freshness. The scintillating line of acidity running through its length is tied to some fascinating orange blossom notes, making it one of the most complex in the vintage’s line up.

Vaudésir sits at the top of the grand cru hill, and enjoys a steep incline, making it one of the sunnier spots in the grand cru. This is all nutty intensity and precision, giving it density and drive on the palate. It’s got a great texture, with stone fruit concentration laced with grilled hazelnuts. This will drink well from early on, though its drinking window should not be underestimated.

This wine is mineral, zingy, citrus-driven, and intense with great drive and depth. Plenty of dry extract gives the palate a serious weight and mineral poise. This may be a wine of humble communal classification, but it has a profound energy, and deserves special attention. Under Diam closure for the first time in 2023.

Fourchaume has a little more flesh on its bones than the chiselled La Forêt. This is no surprise given Fourchaume is one of the warmer sites in Chablis, thanks to its southerly exposure. It is savoury and smooth on the palate, with a great concentration and weighty finish, absolutely delicious.

Bessin’s Valmur is arguably the best value grand cru in Burgundy. And in spite of its great value, the wine’s potential for ageing should not be underestimated. The 2023 is flinty, with a lacy texture. The nose is edgy, slightly reductive, and tells you it will need some time. But the promise on the palate is sure to deliver in the years to come. It’s a reserved grand cru, rather than a flamboyant one, but its still waters run deep.

Samuel jokes that this is ‘Petit Chablis deluxe’. It comes from a parcel just above Grand Cru Les Clos, and is a rare example of Petit Chablis grown on a high proportion of Kimmeridgian, rather than purely Portlandian, limestone. Although Samuel does not distinguish within his range, all the fruit here comes from his own vines, ie ‘domaine’. Indeed, it’s one of the parcels he was most determined to hang onto after splitting from his family estate in 2009. In 2023, it is both generous and precise, with vibrant citrus, just-ripe pineapple and stony minerality running through it, with a creamy, smooth as silk length.

Samuel’s Chablis is an absolute go-to. It’s a blend of three parcels, picked and vinified separately. Together they contribute complexity, richness, and minerality: that’s a pretty good combination for a Chablis, with impressive depth of fruit and a satisfying, fleshy weight,and its persistent length is clean-cut, saline and refreshing. It’s one of our fastest sellers each year (well worth having).

This comes from three parcels, which are spread across the top, middle, and bottom sections of the premier cru. It is straight and incisive, with a concentrated, saline flicker on the finish. There’s a nice balance between fruit and minerality in this premier cru.

Séchet is a lieu-dit within the Vaillons premier cru, which is prized for its floral, mineral, and delicate power. These old vines had belonged to Samuel’s grandmother, and many are approaching 100 years old. He never wants to put this in oak, he likes to keep the transparency of the fruit at the fore. It is tightly coiled on the nose, a little shy at first, but slowly unfurling into one of the most complex and complete wines in Samuel’s cellar.

Samuel’s Montée de Tonnerre is a blend of two parcels, one of which lies alongside that of Raveneau’s. It has a wonderfully spicy scent, reminiscent of ginger. The palate is savoury and taut, with a tingling freshness on the finish. 20% is raised in oak, giving the fruit further breadth.

This is the most forward and flattering of Samuel’s grands crus in its youth. It has a gourmand volume on the palate, with tangy pineapple fruit on the length. It will happily go on for many years in the cellar, but it’s the easiest of his grands crus to approach in youth.

Preuses is famous for its minerality, derived from its chalky soils. In Samuel’s hands it delivers this typicity in spades. It is tense and refined, with a razor-like edge to the acidity.

Vaudésir sits high up on the grand cru hill, and is an east-facing sunny site whose steep incline catches the sun’s rays. The wine is deceptively full bodied, with power and precision driving through the finish. Oak ageing gives depth, and this wine will benefit from a few years in the cellar before approaching.

This is the most prized vineyard in Chablis, and with good reason. The wine has a level of intensity and precision that is only possible with fruit of impeccable quality. It has a whisper of smoke on the nose, and the promise of complex evolution as this ages. It carries its oak with effortless grace.

The Fèvre Chablis comes from 40 parcels scattered across four hectares, from vines with an average age of 50 years. Much of these are grown around Chichée, near Vosgros, and give the quality you might expect in a premier cru. The result is a village Chablis of brilliant precision and nice freshness with a long voluminous finish.

Beauroy is located within Troesmes, and the Fevre parcel is 1.1 ha and home to old vines, all around 55 to 60 years old. It shows mineral structure and fruit density, but its overall frame is lighter on its feet than some others in the lineup, and it will be one of the more forward drinking of the premiers crus. The 2023 is energetic and full of bright citrus fruit, minerality and pithy lemon on the persistent finish.

Vaillons is a warm, sunny premier cru, much admired in the region. Fèvre has a substantial 3.5 hectares right in the middle of the slope. Their 55-year-old vines produce concentration and ripeness in the wine. This 2023 is bursting with floral aromatics: white blossom and jasmine spice with a hint of white pepper. It is delicious already, but will age brilliantly too.

Vaillons is a warm, sunny premier cru, much admired in the region. Fèvre has a substantial 3.5 hectares right in the middle of the slope. Their 55-year-old vines produce concentration and ripeness in the wine. This 2023 is bursting with floral aromatics: white blossom and jasmine spice with a hint of white pepper. It is delicious already, but will age brilliantly too.

Montmains is a cool site, and often picked later than most premier crus. It’s a large site with various sub-zones worth of note. The Fevre example is equal parts Montmains, Forêts, and Butteaux. In 2023 it is ripe with delicate grapefruit citrus, and a salinity that gives it a beautiful chalky freshness.

Vaulorent is technically part of Fourchaume, the largest premier cru in Chablis, and is the only premier cru to share the same slope as the grand cru. It has very chalky soil and produces a wine of power and silky tension. The 2023 has a delicious nutty reduction, leading to a palate with a powerful drive. It is a highlight in an already stellar line-up.

Three parcels are blended here, creating a complex and crystalline wine. It has the honour of hosting the domaine’s oldest vines, which were planted in 1936. These add beautiful freshness along with density of fruit. The 2023 is fresh and pure with an unmistakable power and depth underneath. The concentration and precision it already shows promises a very exciting future. You are in no doubt of the greatness of this wine when tasting it.

William Fèvre owns half of the Bougros lieu-dit, so it’s no wonder theirs is the best example you will find. Its clay soils make a flattering, comparatively early-drinking grand cru, which will show well from early on. The nose is brimming with the scent of freshly cut grass, white peach, and the palate has an open, broad texture culminating in a mineral finish. Every year we remark what good value this is, and 2023 is no different.

Valmur lies just above Les Clos, and the William Fèvre parcel sits right atop the crest of the hill, benefitting from a cool microclimate. This 2023 has a wonderful purity to it: crystalised ginger dances across the palate. It is long, persistent, and very fine indeed. Give it a little time, and see it soar.

Vaudésir is shaped like an amphitheatre and catches the sun. As a result, the fruit ripens early here, and it needs to be picked at just the right time. This 2023 is a real gear-change in the cellar: it shows the hallmarks of a truly great terroir. Its fine-boned energy is so pretty in youth and will maintain its striking beauty with age. Aromatically complex, fresh, zingy and detailed.

Preuses tends to be the most mineral and chalky or the grand cru lieux-dits, and the Fèvre example is quintessential. It is tight and powerful, with wonderful depth on the nose. The palate has pronounced energy and precision, and there is a long, tingling line of mineral freshness that stretches right down the finish. It encapsulates the purity and finesse of the 2023 vintage.

Preuses tends to be the most mineral and chalky or the grand cru lieux-dits, and the Fèvre example is quintessential. It is tight and powerful, with wonderful depth on the nose. The palate has pronounced energy and precision, and there is a long, tingling line of mineral freshness that stretches right down the finish. It encapsulates the purity and finesse of the 2023 vintage.

This comes from the parcel at the bottom of the slope, by the river. Its soils always produce wines with lots of saltiness and minerality, Didier says. The special character of this vineyard has always stood out, and it has been bottled separately from Bougros since 1998. The 2023 is tense, energetic and powerful. It has a piercing saline freshness. Outstanding.

William’s father planted some of these vines in 1948. Since then, the domaine has expanded its holdings, and it is now the largest owner of Chablis’ greatest site with over four hectares. Lots of their vines are at the top of the hill, in a cool site, where the best soils are found. The wine is saturated in white peach, oyster brine, and limestone minerality. It is statuesque yet understated. This is truly grand cru in every sense.

William’s father planted some of these vines in 1948. Since then, the domaine has expanded its holdings, and it is now the largest owner of Chablis’ greatest site with over four hectares. Lots of their vines are at the top of the hill, in a cool site, where the best soils are found. The wine is saturated in white peach, oyster brine, and limestone minerality. It is statuesque yet understated. This is truly grand cru in every sense.

William’s father planted some of these vines in 1948. Since then, the domaine has expanded its holdings, and it is now the largest owner of Chablis’ greatest site with over four hectares. Lots of their vines are at the top of the hill, in a cool site, where the best soils are found. The wine is saturated in white peach, oyster brine, and limestone minerality. It is statuesque yet understated. This is truly grand cru in every sense.

William’s father planted some of these vines in 1948. Since then, the domaine has expanded its holdings, and it is now the largest owner of Chablis’ greatest site with over four hectares. Lots of their vines are at the top of the hill, in a cool site, where the best soils are found. The wine is saturated in white peach, oyster brine, and limestone minerality. It is statuesque yet understated. This is truly grand cru in every sense.

This Chablis from Didier represents his largest bottling from various parcels around the domaine. It is quite simply everything you might hope for in a village Chablis. Saline, focused, with fine citrus notes of white grapefruit and hints of stone fruit. It is tightly coiled and classic in style. The finish shows a subtle and enticing delicate bitter lemon note.

The village bottling of Vauclaire is a new wine for Didier, bottled separately for the first time with the 2022 vintage. This is a parcel on the left bank of the Serein River, planted in 1985 and 1986 near Vosgros and Dessus la Carrière. On the nose this is so fresh and vibrant with aromas of chalk dust, white flowers, apricot and almond blossom. A really beautiful Chablis this year.

This specific bottling is from a single 1-hectare plot next to the premier cru of Vaucoupin – it can be considered a mini premier cru. In 2023, this is assertive and focused with waves of salinity running through the wine. A hint of white miso complexity on the finish with very fine white flowers and white grapefruit flavours - this is a real value pick from the range.

The estate has a total of 3.5 hectares of Vosgros in two parcels. The larger parcel has vines dating back to the 1960s while the other smaller parcel was planted in the early 1980s. Exposed southwest, its soil is brown marl limestone, giving wines which open with citrus and stone fruit before a wave of salinity floods the palate. In 2023 this is quite brilliant with a mineral-etched focus.