Estate holdings, just under seven acres facing east/southeast, on a very steep slope. It is one of the coolest premier cru plots in Chablis. Vines planted by the winemakers’ grandfather in 1979. Hand-harvested. Fermented on indigenous yeasts in a combination of temperature-controlled, stainless steel tanks and older French oak barrels. Aged on fine lees for 18 months. Lightly filtered, with only moderate sulfur added. Aromas of lemon and lime zest, pear skin, oyster shells. Light-bodied, lacy; a cooler-climate Chablis. Grilled fish and herbs; roasted chicken; white meat; moderately aged cow or goat cheeses