Domaine Jean Dauvissat Père & Fils manages 22 hectares of vineyards in Chablis, spanning 7 communes with 53 distinct parcels in Chablis and Chablis Premier Cru. In 2009, Fabien assumed control from his father, having undergone training in Beaune and Dijon, culminating in a Masters focused on Bordeaux. While the Domaine originated with Fabien's grandfather in La Chapelle-Vaupelteigne, it was Fabien who continued the legacy by emphasizing bottling and labeling over bulk selling. His philosophy revolves around profound respect for the terroir, addressing each vineyard and parcel individually to showcase the unique characteristics of each site. Moreover, he champions environmental respect, minimizing interventions whenever feasible. Vinification occurs in temperature-controlled stainless steel, with premier crus maturing for approximately two years. Fabien is a promising, young Chablis producer making strides in the industry. Domaine Jean Dauvissat Pere & Fils is renowned for crafting rich Chablis wines that strike an impeccable balance between minerality and fruit. With a commitment to eschew oak, their wines undergo an extensive aging period in contemporary stainless steel tanks before bottling, allowing for nuanced development. The classic Cote de Lechet epitomizes the epitome of mineral-laden Chablis. This premier cru Cote de Lechet embodies Left Bank precision, featuring razor-sharp acidity that tantalizes the palate. A distinctive floral introduction and hints of gun-flint smokiness characterize the mid-palate, while the finish is marked by vibrant berry fruit and enduring minerality. Domaine Jean Dauvissat Pere & Fils is a rising star worth keeping an eye on in the world of Chablis

Whole bunch pressed to tank, chilled and settled for 48 hours. Wild fermentation in oak took 10-16 days to complete. The wine was made with 30% malolactic fermentation to provide balance, complexity and depth.Ready to drink now but will keep in the cellar for up to 10 years.This wine has a lovely richness of classic chardonnay flavours, woven together with beautiful fine acid and subtle phenolics. It has depth and elegance, reflecting classic Yarra Valley chardonnay sensibilities.It is versatile, vibrant and perfect for classy dishes with intricate flavours. Think creamy shellfish, grilled tuna steaks, new potatoes in fresh herbs or some of those delectable creamy cows milk cheeses made famous by the French.Open this for a wonderful dinner at home with people you love to share good things with.

Aromas of white stone fruits, citrus and flint are complemented with toasted nut characters on the palate. High altitude sites product premium fruit with medium weight which is balanced with lively acidity giving elegance and a lingering finish. Hamish and Kate Laurie continue a five generation winemaking tradition. Devoted to the high altitude sites of the Adelaide Hills and with Kate's French oenology training the wines they produce are at once traditional and contemporary. With a fiery passion to create premium bottle fermented and aged sparkling together with aromatic whites that can genuinely cellar, their signature style is focussed, textural, restrained and balanced. At Deviation Road every sip reveals a little of this mystery; a taste of the terroir, a glimpse at the season, a hint of the science and a wink to the heritage that crafts its existence.

In the glass: Pale lemon. On the nose: Struck match, grapefruit, peach and green apple. On the palate: Powerful yet pure with complexity and balance showing citrus, stonefurit and nutty complexity, a creamy mouth-feel and bright, lively acidity. Delicate yet powerful - lovely!

The vines used to produced this fantastic Chablis are located near Auxerre, in the northern part of the Burgundy region. Tramier Chablis is reknown all around the world for its fantastic quality. The soil is made of limestone, clay and marine fossils which gives this chardonnay fabulous mineral character. It has a beautiful golden colour, it is fresh and elegant. A good wine to be drunk straight away but can also be kept for about five years in a cellar. To be served at 10-12°C. It goes best with seafood and poultry.