Beloved for its texture, acidity, and chalky minerality, it’s no surprise that wines from Chablis have long been loved by consumers and industry professionals alike. Refreshing and bright, this staple bottle from Lecestre promises to pair beautifully with your favorite cheeses, as well as fresh seafood, raw bar favorites, and more.
Sustainable farming practices (Lutte Raisonnée), native yeast fermentation, and fermented in stainless steel tanks to reflect the perfect typicity of Chablis.
Marc Colin is one of the G.O.A.Ts and this wine comes from ‘Les Encegnieres’ vineyard. There are two “Les Encégnières/Les Enceignières” parcels- one in Chassagne-Montrachet that lies directly underneath Grand Cru Bâtard, and one in Puligny-Montrachet that lies directly beneath Grand Cru Bienvenue-Bâtard. That is as close as you are going to get for hundreds of dollars less.
This Burgundy is really fine and bright. The grapes come from Meursault, Auxey-Duresse and Puligny-Montrachet. The flavor intensity is subtle and the use of oak is on point. It’s a well-balanced wine that doesn’t lean too heavy in any direction. I recently enjoyed this with pistachio crusted salmon and couscous. It was an excellent pairing!
Organic farming practices, hand-harvested and aged in 350 litre neutral French oak barrels for 18 months.
If you like Sancerre, try this! Same grape, same winemaking methods, just from a neighboring village. It is bright and pure with a laser beam of citrus fruit and minerality. Perfect spring and summer sipper!
Certified organic farming practices, hand-harvested, native yeast fermentation, woman-winemaker and about 5,000 cases produced annually.
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