The 2023 Domaine de la Mandelière Chablis is big and rich, with lemon curd, creamy Greek yogurt, and a distinct flinty edge. There’s plenty of texture and weight on the palate, but a bright citrus lift keeps it balanced and focused. It finishes long, with lingering lemon and stony minerality. A generous, beautifully textured take on Chablis that still holds onto its mineral character.

FERMENTATION: One pied de cuve with neutral yeast is used to initiate the first tank. Fermentation from the first tank helps start each additional vessel. Temperature controlled fermentation between 61 and 64°F, 100% Malolactic fermentation.
ELEVAGE: Aging takes place in small Stainless steel vats (80%) and 500 liter demi-muids (20%). The wines in barrel also ferments in barrel before blending together after 10 to 16 months on the lees.
FINING AND FILTERING: Fined with clay, tangential flow filtration. Vegan.
SULFUR: Small amounts are added after press, and after Malolactic completion. In good vintages no sulfur is added at bottling.
FARMING: The domaine has long applied integrated farming methods and is committed to sustainable agriculture through the HVE (High Environmental Value) certification.
LAND: 9.4 hectares in three villages: Fleys, Chichee, and Beru. Located on soils of clay and limestone with underlying kimmeridgian bedrock on the right bank of the Serein River between 600-950 ft. a.s.l.
VINE: Vine density of 8,300 vine stocks per hectare with the average vine age of 40 to 58 years old. HARVEST AND PRODUCTION: All estate fruit, hand harvested, 8,000 cases produced.