Chablis Cellier du Valvan

Pure Chablis: no wood, no distractions — just the cool minerality of the Kimmeridgian limestone and the taut acidity for which Burgundy's northernmost appellation is known.

Louis Jadot is one of Burgundy's most prestigious négociant houses, founded in Beaune in 1859. Cellier du Valvan is their entry into the world of Chablis—fermented exclusively in stainless steel tanks and aged there for approximately twelve months. This allows the Chardonnay grape variety to remain true to itself: fresh, straightforward, without the buttery richness that oak barrels would impart.

In the glass, it displays a pale straw yellow with green reflections. The nose offers aromas of lemon zest, green apple, and a hint of white blossoms. On the palate, it presents lively acidity, a lean body, and a salty, slightly chalky minerality on the finish—typical of the Kimmeridgian soil on which Chablis maintains its distinctiveness among Burgundy's white wines.

Serving temperature 9–11 °C. Drinking window: now until 2027.
Goes well with oysters, mussels in white wine, fried cod or a simple goat cheese.