Dry Hop Pét Nat was Andrew’s first foray into the Pét Nat revolution. This is 100% Chardonnay that is pressed and racked directly onto Mosaic hops in a large stainless steel tank. The creation of this wine requires perfect timing and great attention to detail. We think he nailed it – Pet Nat meets Sour Beer – citrus for days.
Organic farming practices, native yeast fermentation, no added sulfur, & only 600 cases produced.
Eleni and her husband Edouard are a young, dynamic duo that is focusing on making single-site, terroir-driven Chablis. ‘Bas de Chapelot’ comes from a parcel of 40 year old vines that sit just below the Montée de Tonnerre premier cru vineyard.
Sustainable farming practices (lutte raisonnée), hand-harvested, and native yeast fermentation.
Burgundy is in his blood. Pierre grew up in the vines and helping his father in the cellar learning the meticulous craft of making world-class Chardonnay. This wine is made from 35+ year old Meursault vines with 20% coming from Volnay. It’s precise, it’s complex and it’s just down-right delicious.
Organic farming practices, hand-harvested and native yeast fermentation.
Les Charmes is one of the largest and most recognized premiers crus in Meursault. Wines from this site are known for their rich, honeyed, and nutty flavor profiles. This expression is certainly rich and palate coating, yet the signature PYCM reductive and acid-driven touch keeps the wine unbelievably balanced.
Sustainable farming practices, native yeast fermentation, unfined and unfiltered.
Do you love butter and oak? Chardonnay. Fruity and floral? Chardonnay. Tart, mineral-driven and salty? Yup, also Chardonnay. It’s made in vastly different styles and there is always a bottle to suit every palate. In honor of our favorite chameleon, we have put together a selection of our ‘gaux-to Chardonnays.
CHARDONNAY DAY 6-PACK includes…
(2) 2019 No Name Santa Barbara County Chardonnay
(2) 2018 Flaneur Willamette Valley Chardonnay
(2) 2016 Wonderland Project ‘White Queen’ Sonoma Chardonnay
Done in collaboration with Jean-Marc Roulot of Domaine Roulot in Meursault, this cult favorite comes from a single vineyard of 40 year old Chardonnay vines in the Rio Negro Valley of northern Patagonia. Only 12 bottles of this gem available so get it while you can!
Organic and biodynamic farming practices, hand-harvested, native yeast fermentation, unfined & unfiltered.
Forget the stereotypes you may have heard – this is not your typical Chardonnay. It’s lean, mean, and completely jumps out of the glass. Medium bodied and refreshing, the wine’s 12 months of aging in oak barrels (24% new) adds the perfect amount of body weight to this well-balanced bottle.
Organic, unfined, and unfiltered. Only 600 cases produced. Magnums = double the size, which means double the fun, no?
When we say this wine overdelivers for the price, we mean it – think of it like baby Meursault, but a whole lot more wallet-friendly.
Organic and biodynamic farming practices, hand-harvested, native yeast fermentation, unfined, unfiltered, and vegan-friendly!
Fourchaume is one of the most well-known Chablis premier cru vineyards. It produces wines that are distinguished, rich, and consistently high-quality. The sustainably-farmed Lecestre Fourchaume has beautiful floral aromas, a creamy texture, and balanced, mineral undertones.
Fun fact: There are 40 premier crus in Chablis. Lecestre produces only 2,000 cases of this wine annually.
Fruit for this exquisite wine hails from 30-year-old Puligny vines from four different lieu-dits: Les Meix, Corvée des Vignes, Noyer Bret, Les Houlières. Vibrant and energetic, the wine shows its class with clear minerality and terroir expression. The precise palate is beautifully balanced, with a fine thread of acidity framing its pure fruit flavors. Aged for 12 months in barrel + 6 months in tank. A truly exceptional wine!
Lieu-dit is a French term that refers to a specific part of a vineyard recognized for its historical or topographical specificities.
This wine easy-drinking Chardonnay is light on its feet, approachable, and promises to please a variety of white wine drinkers – think of it as the Goldilocks of Chardonnay. Produced from sustainably-farmed fruit.
We dub this wine one of our party picks, as its crowd-pleasing palate renders it perfect for keeping on hand at all times.
The ‘Les Tillets’ vineyard is not classified as a premier cru, but it should be. It is the highest altitude site in Meursault and it produces a more high-toned, Puligny-esque style wine that contrasts with the typical roundness of Meursault. Organic farming practices, native yeasts, and bottled unfined / unfiltered.
A handful of Burgundy’s top producers farm vines in Les Tillets, including Jean-Marc Roulot, Antoine Jobard, and of course, Pierre Girardin.
Mikulski’s 50-year-old vines produce an elegant, fine, and dynamic Chardonnay that is more delicate than the other premiers crus. The palate boasts ample amounts of expressive acidity, which leads to an energetic and intense finish. Produced using organic farming practices. Only 200 cases made.
Meursault’s Les Poruzots vineyard is sometimes spelled as Les Porusots – not to worry, it’s the same thing!
This wine is a blend of Chardonnay from 30-year-old vines from three premier crus in Saint-Aubin: ‘Les Perrieres,’ ‘Les Combes,’ and ‘Les Creots.’ The wine ferments and ages for 3 months in stainless steel and 14 months in French oak barrels (25% new). Produced using sustainable farming practices, indigenous yeasts, and bottled unfined / unfiltered.
Although no grand crus exist in the region, Saint-Aubin is home to a whopping 30 premier crus!
This Carneros Chardonnay is dry and medium-bodied, with just a touch of spice from the 10% being aged in neutral French oak barrels. The wine was made from organically-farmed fruit and only 2,500 cases were produced.
Aging in oak can add texture, weight, and a touch of sweet spice to both red and white wine. While new oak will amplify these characteristics, neutral oak will add more nuanced flavors to the wine.
Love Chablis? Who doesn’t? This clear and fresh wine is noted with flavors that develop from fruit on the forefront, then move to a more earthy, chalky minerality on the finish. If you’re looking for a go-to cheese wine, this is it.
Looking to change a Chardonnay skeptic’s mind? Grab a bottle of Chablis and totally rock their world. Contrary to the oak-forward expressions that many associate with the variety, wines from Chablis are crisp, acid driven, and ultra refreshing.
Your everyday, go-to wine! The palate is lively, crisp, mineral-driven and pure, marked by a flinty finish. Produced using sustainable farming practices.
Petit Chablis wines can come from a larger growing area than those specified under the Chablis AOC. They are generally fresh, steel vinified, and meant to be consumed young.
This Chardonnay is a total babe. The wine’s vibrant nose leads to a zippy yet round and silky palate. In short, it’s an all-around crowd pelaser. Organic farming practices and only 90 cases produced.
Santa Barbara County is a large AVA within California that is best known for its Pinot Noir, Chardonnay, and Syrah.
This wine is a lovely expression of Chardonnay from the cool Petaluma Gap on the Sonoma Coast. This Cali Chard is not overly oaky or buttery – on the contrary, it shows how bright and complex wines produced from Chardonnay—not muted by aggressive winemaking practices—can be.
Perfect for the Chardonnay lover looking to try something a little different than the big, buttery Chardonnay’s they are used too.
Sourced from one of the emblematic vineyards of Meursault ‘Les Charmes,’ this is a rich, powerful, and aromatic wine. The vineyard is very well tendered and delivers beautiful grapes, caviar like in size, even in challenging weather conditions. After eighteen months of maturation without battonage, the wine is bottled.
Fruit in the ‘Les Charmes’ climat grows on limestone and marl soil with ideal exposure to the morning sun.
Grand Cru Chablis? Sign us up. This ain’t your average bottle of Chardonnay. The wine’s strong strong structure is immediately apparent, yet its delicate and nuanced flavor profile makes the wine both impressive and approachable.
Les Clos is the biggest, most widely recognized, and according to many professionals, the cream of the crop of Grand Cru Chablis’ seven climats.
Francois Mikulski has cultivated this Meursault Premier Cru vineyard, ‘Les Genevrières,’ since 1992. It consists of 50+-year-old Chardonnay vines facing the Meursault hillside. Mikulski says that this wine has the greatest cellaring potential of all of this other 2018s.
This wine is pure, powerful, elegant, and beautifully structured. It has hints of granny smith apple, lemon, white peach, hazelnut, anise seed, mint and salty minerality. Try to forget about it for 8 to 10 years before opening the first bottle.
Organic farming practices, native yeast fermentation and only 250 cases produced.
Enjoy with creamy brie cheese, white truffle pizza or Lemon-Saffron Salmon With Dill Rice.
“Brisk and compact, exhibiting apple, floral and lemon notes on a lean profile. Nicely balanced and crisp on the finish.” – WS, 90pts
Only 988 cases imported.
A fantastic lieu-dit with 35+ year old vines and 250+ meters of altitude that borders the premier cru vineyard, ‘Goutte d’Or. It has hints of baked apple, lemon skin, apricot, hazelnuts and crushed stone minerality. Razor-sharp clarity, seamless flow and finesse on the finish. A truly exceptional wine!
Organic farming practices, indigenous yeast fermentation.
Enjoy with Lobster Risotto or a salmon steak.