Bright and dry, with fresh pear, lemon and a chalky, flinty edge. Crisp finish, great with seafood.

Chenin blanc with ripe pear, quince and a touch of honey. Off-dry, fresh, and lovely with pork.
Chenin blanc with ripe pear, quince and honey, off-dry but fresh. Lovely with pork or spicy noodles.
Chenin blanc with ripe pear, quince and honey, a touch of sweetness balanced by fresh, lively acidity.

The 2016 Chablis Villages, matured for 14 months in stainless steel, has a detailed, wet-stone bouquet that unfolds nicely in the glass. The palate is well balanced, with crisp acidity, fine tension and admirable sappiness that keeps the taste buds salivating. I like the uncompromising nature of this Chablis village. This really is quite superb for a village cru.
Premier Cru Chablis in magnum, more depth and minerality from Butteaux.
Premier Cru Chablis in magnum from a warmer south-facing site, riper and rounder.