Chablis

Albert Bichot's Chablis is vinified at Domaine Long-Depaquit, the house's ~65-hectare Chablis estate, where soils are Kimmeridgian limestone and clay — the same 155-million-year-old seabed geology that defines the appellation's saline, oyster-shell character.

Rather than centralising production in Beaune, Bichot made a deliberate structural choice to vinify every sub-regional wine at the estate closest to its source, meaning this Chablis never leaves its own terroir until bottling.

At village level, the wine is fermented and aged 100% in stainless steel, with no oak contact at any stage — a clean break from the barrel-influenced whites produced at Bichot's Côte de Beaune estates. This vessel choice is intentional: it preserves the cool-climate tension and chalky mineral drive that Kimmeridgian soils impart, rather than softening them with wood.

Handpicked Chardonnay is processed with gravity racking throughout to minimise oxidative handling.

What distinguishes this expression within the Bichot portfolio is its position as the entry point to a Chablis range that extends all the way to the quasi-monopole La Moutonne — a 2.35 ha Grand Cru anomaly spanning Vaudésir and Preuses, excluded from the 1938 classification.

The 2023 vintage delivered warm growing conditions with good sanitary health, producing a Chablis with a notably floral and mineral profile and fresh aromatic lift — drinking well now with a short-to-medium window ahead.