Domaine Passy Le Clou

On the steep slopes of the Serein's left bank, Beauroy stands as one of Chablis most esteemed Premier Cru (superior category vineyard sites) plots, drawing its profound character from the fossil-rich Kimmeridgian subsoil. This purity of fruit, rarely encountered at this level, is the result of 18 months of aging in demi-muids (large 600-liter oak barrels), which grant the wine an indulgent roundness without masking its flinty core. Its structure, brimming with acacia and hawthorn, demands the finesse of white meats, the sea breeze of grilled squid with olive oil and a hint of lemon, or a grilled sea bass, alongside the classic French experience of frog legs, where the saline finish weaves organically with the meat's sweetness. Its golden hue reflects a precision in execution that challenges the world's finest white wines.

Imagine a cool evening with a platter of fresh oysters and shellfish, where the sea's salinity craves the mineral intensity of a quintessential Chablis. This Chardonnay from Domaine Passy le Clou offers a purity of fruit rarely encountered at this level, as 21 distinct parcellas (individual vineyard plots) are vinified independently to capture the essence of the Kimmeridgian soil, a subsoil rich in ancient marine fossils. Precision in execution and 15-18 months on fine lees grant a structure filled with white blossoms, green apple, and pear, weaving organically with the acidity of a fresh goat cheese.

"It's rare to find a Petit Chablis this good." (Tamlyn Currin JancisRobinson.com). Located in the Yonne department, the Chablis vineyard runs along a small river: the Serein. After fermentation in stainless steel tanks, its ages on the fine lees for 10 to 12 months. It has a soft golden color. On the nose you will find citrus notes (lemon, grapefruit) on a mineral background (flint, flint). In the mouth it is fresh, with a beautiful aromatic finish. Enjoy it at 10-12°C with seafood, grilled fish or seafood and fish tartare, snails and cheeses.