Chablis, from within the village limits (Chablis can be made outside of the town), is a single vineyard of relatively young vines, about 10-15 years old. A bottle to enjoy within three years and a true classic Chablis.

A family domaine for five generations now, Lilian is the latest vigneron of an estate created in 1895, taking over for his father Gérard in 1999. After going to school and internships in the region (“There was no point in making Sauvignon blanc in New Zealand, I needed to know how to work Chardonnay in Burgundy” he says), Lilian has turned the domaine into one of the very few organic estates in Chablis. Vinifications are done in stainless steel, then most of the Premier Crus (all but Vaugiraut) and Grand Cru spend time in old barriques for elevage. All the wines are fermented naturally and sulfured between 20 and 30 ppm at bottling. Lilian makes some of the purest, most terroir-driven wines in the region.