Loire Chenin, fermented in stainless steel to keep the fresh peach and pear fruit and white floral aromas we all love so much.

A blend of 50% Mauzac, 40% Chardonnay, and 10% Chenin, with crisp apple and a hint of beeswax, and a palate-cleansing acidity. Great with food.

Named for, and made of fruit from, the smallest village in the Cote de Beaune, after a season that gave the grapes fairly austere growing conditions. Those conditions come through in a crisp, tart fruitiness, with a medium body streamlined by subdued, yet still refreshing acidity. Pair with baked fish or a goat cheese salad.

Notes of golden apple and apricot, with a flinty edge, make this wine an easy regular go-to.

Made using fruit from Macconais, this dry, beautifully aromatic white has crisp citrus and tropical notes, and just the right acidity.

Chardonnay from a producer in the sunny Southern Rhone with peach and melon flavours and no oak.

La Sauvage is a tiny parcel of Chardonnay grapes in Saint-Aubin's La Chatenière 1er Cru vineyard that is right above the winery. This intense Chardonnay with notes of hazelnut, apricot, and brioche, has its acidity softened by a carbonic maceration fermentation.

Approximate drinking window:  2024-2030.

Shadows is a tiny parcel of Chardonnay grapes in Saint-Aubin's La Combe 1er Cru vineyard that is well shaded by forest. Wild, low-yielding old vines make an intense and rich Chardonnay.

Superposition comes from the Le Trézin parcel of Puligny-Montrachet at the top of the Blagny hill where the altitude keeps the acidity fresh in the wine. A complex Chardonnay with buttery richness and grapefruit aromas that deserves some cellaring.