VORS. Initially aged under flor to but then loses it when exposed to oxygen. The wine is fortified to about 20%. Aged for about 30 years.

100% Fine Palomino. Aged under flor and later oxidized. Solera aged American oak casks for eight years.

100% Fine Palomino pressed and fermented in stainless steel. Spontaneous yeast fermentation, unfiltered, and ABV is increased to 15%. Raised under flor for five years in barrel.

100% Pedro Ximenez pressed in barrel. As the wine begins to ferment, it is then fortified until the ABV reaches 15%. Upon completion of fermentation, the wine is aged on spontaneous yeasts under the Solera system for 14 years.

Clairette, Grenache Blanc and Roussane, from vines of an average age of 20 years, planted on sandy and clay slopes with northern exposure. Each variety is vinified separately. Direct pneumatic press, with a slow, cool fermentation in themo-regulated tanks for 3 to 5 weeks. The wine is then...

Syrah 40%, Grenache 40%, Mourvèdre 20% Hand-harvested from sandy clay slopes with a northern exposure. Traditional fermentation of 12-14 days. Bottled 15-18 months after harvest. The Laudun terroir shines here, showing very balanced and lifted fruit.

Clairette, Grenache Blanc and Roussane, from vines of an average age of 20 years, planted on sandy and clay slopes with northern exposure. Each variety is vinified separately. Direct pneumatic press, with a slow, cool fermentation in themo-regulated tanks for 3 to 5 weeks. The wine is then...

White Grenache 20% , Roussanne 20 %, Bourboulenc 20%, Clairette 20 % Picpoul 20%  It’s uncommon to find Bourboulenc in a Châteauneuf Blanc; Alexandre likes it in the blend because it tends to have lower alcohol than the other grapes, and brings acidity and balance to the wine. Fermentation and...

100% Marsanne from the tiny appellation of Saint-Peray, south of Cornas. Serrette purchased land here and planted vines in 2017. The soil is typical with granite and gore. The vines have north, north-east exposure. Made entirely in stainless steel. Total production is only 600 bottles.

Chichée is on a plateau near the 1er Cru Vaucoupin vineyard. The vines were planted in the 1950's.  Notes of honeydew melon with dazzling minerality and a salty finish.

Courgis is from a single vineyard planted in 1937 on the left bank with clay topsoil on top of Kimmeridgian limestone bedrock. It’s typically the most weighty (think ripe, juicy pit fruit) of the Terroir wines.

From the Les Pargues vineyard in the valley between the 1er Cru Montmains hill and 1er Cru Vaillons hill; historically this was considered a top site by the monks.

New to the line up in 2023. A very special site planted in 1982 situated below the Chapelots climat in the premier cru Montée de Tonnerre. It's approachable, with notes of pear, lime, and a noteworthy lengthy, mineral finish.

From a small parcel in the lieu-dit Petit Preuses, which sits just next to Grand Cru Bougros. Because of the orientation, it's not Grand Cru, but it's an excellent terroir. Most Petit Chablis is from Portlandian limestone, this one is grown on Kimmeridgian limestone, which is quite rare giving more...

From a parcel near 1er Cru Vau de Vay, grown on Portlandian limestone.

From vines planted in 1956 that are located on the plateau.This site tends to give wines that are rich and bold. Patrick has learned over the years how to work with the site, taming the richness and getting nice grapefruit pith notes to balance the wine. It's a thrilling mix of contrasts between...

‘Les Minots’ is a specific parcel within 1er Cru Vaillons with 70-year-old vines that benefit from southern exposure. It's Patrick's warmest vineyard and normally the first to be harvested. Creamy citrus fruit with a nice minerality.

Roncières is a sub-climat of Vaillons with 35 year-old vines and eastern exposure. A quintessential Chablis that checks all of the boxes, full fruit, structure, and racey acidity, all in perfect balance.