Domaine de la Mandeliere Chablis

What I love about Charly's winemaking is how he balances that intense, mouthwatering Chablis acidity with a gorgeous, rounded texture. He ferments and ages about 80% of the wine in stainless steel to keep it vibrant and fresh, while the remaining 20% goes into large 400 to 500-liter oak barrels. Letting the wine rest on its lees for 10 to 16 months gives it an incredible mid-palate weight without losing any of that signature Chablis vibrancy.

In the glass, it leaps out with bright aromas of crisp green apple, lemon zest, and white flowers. On the palate, that ancient ocean floor takes over. You get a distinctive saline edge and a flinty, crushed-stone finish that practically demands another sip.

This is textbook, terroir-driven Chablis at its absolute finest. It is the ultimate secret weapon to keep in your fridge for a dozen raw oysters, goat cheese, or just pouring a glass while relaxing on the patio.

- Andrew Putnam, Head Sommelier