Experience the perfect balance of citrus and floral flavours with Guillaume Vrignaud Chablis. A wine made to be paired with fish and poultry, it has a pale yellow colour with greenish tints.  The producer suggests it will age gracefully for 10 years but the majority of Chardonnay experiences we have had suggest differently, a maximum of five years sounds right for this beautiful wine.  Guillaume Vrignaud Chablis brings a liveliness fruity taste to the palate which refreshes with each and every sip/glug. Enjoy the generous flavours and aromas of this delicate, crisp Chablis.

About the Producer

Everyone has their own interpretation of what Chablis should be, the style it should have. Operating 29 hectares around Fontenay-près-Chablis, Domaine Vrignaud has a very specific approach to the Terroir. Being forward-looking means first of all being aware of one's heritage and wishing to defend it in every way. At the Domaine this involves knowledge of the plots located on Portlandian and Kimmeridgian strata, the care of the vines whether they are clones or whether they come from mass selection and naturally production in Organic Agriculture.

Organic Agriculture is not an end, it is a way of thinking, a means of revealing the terroir. A wine is born in the vineyard, not in the cellar. Pressing, vinification limiting inputs, the use of vats or barrels highlight the soils, subsoils, climate, berries and know-how of the Domaine. This know-how and this constant attention nourish a style of Chablis wines day after day.

More than a style of wine, it is the culmination of a philosophy. This philosophy, our philosophy, is balance. The balance of the vines and the environment, of the berries and the geology, of the wines and the emotions they must provoke in each taster.

Vineyard and Winery

Guillaume Vrignaud Chablis comes from across the region from such renowned sites as  La Bralée, Champreaux, Chasse Loup, Etang, Chemin des Chaumes, les Usages from vines with an average age of the 30 years.  The soils are very typical of the region and mainly Chalky clavey soils.  In 2020 after the mildest winter since the beginning of the 20th century, the temperatures at the beginning of March favoured an early recovery of vegetation. Temperatures rose rapidly in May and June with a heat wave in August. The high temperatures would often suggest a lack of acidity, but the acidity remained in the grapes thanks to the high tartaric acid contents. The harvest began early in september thanks to the good weather conditions which persisted. This allowed the latest ripening plots to achieve good maturity. This 2020 vintage will be remembered because, in the context of climate change, it could be representative of the vintages to come. Harvest Date: 01/09/2020

The grapes were allowed to ferment on their natural yeasts over an extended period of time. Malolactic conversion took place and the wine matured for a few months resting on fine lees in Stainless steel vats prior to bottling which took place 8 months after the harvest date.