Chablis

Alain Gautheron farms a modest 8-hectare holding in Chablis's Kimmeridgian heartland, where oyster-shell limestone and clay soils define the appellation's mineral signature. This unoaked Chablis — fermented in stainless steel to preserve primary aromatics — captures the region's cool-climate precision without the oak-aging that marks Premier or Grand Cru expressions. The wine undergoes malolactic fermentation, softening acidity while retaining the saline, flinty character endemic to left-bank sites. Gautheron's commitment to minimal intervention allows the limestone subsoil to speak directly: no new wood, no extended lees contact, only the raw mineral dialogue between Chardonnay and Kimmeridgian bedrock. Drink 2024–2028.