An expressive, textured old-vine Chablis balancing crisp green apple and flinty minerality with a subtle, rounded touch of seasoned oak.

(Vegetarian/Vegan status unconfirmed on supplier technical sheet; pending cellar verification.)

Tasting Notes & Food Pairings

Pours a pale, shimmering straw-gold in the glass. The nose is fresh and inviting, opening with aromas of crisp orchard pear, lemon zest, white blossom, and a distinct seam of wet stone and crushed chalk.

On the palate, it delivers classic Chablis precision with noticeable extra depth and weight courtesy of the half-century-old vines. Ripe citrus, crunchy green apple, and subtle white peach are underpinned by mouth-watering acidity, a gentle touch of savoury creaminess from old wood, and a fine, saline mineral finish that lingers cleanly.

Food Pairings:

This has the structure and cut to handle proper cooking without losing its fresh edge. It is cracking alongside roast chicken served with a light tarragon and white wine cream sauce, or simply pan-fried lemon sole with brown butter and samphire. For something comforting, pair it with a creamy spinach and ricotta tart or ripe French soft cheeses like Époisses.

About the Producer

Domaine de la Motte is an independent, 53-hectare family estate based in the village of Beine, perched on the left bank of the River Serein in the heart of Chablis. Founded in 1960 by Henri Michaut, the winery is now steered by his grandson Adrien Michaut, marking the third generation of the family to tend these vines.

Adrien’s philosophy is grounded and straightforward: respect the terroir and make honest, precise wines that reflect the stony soils beneath them. Rather than stripping the wine bare or burying it under heavy oak, he aims for balance, texture, and pure drinkability, earning the domaine a well-deserved reputation for punchy quality at fair prices. The domaine holds HVE Level 3 certification, France’s highest level of environmental accreditation for sustainable vineyard stewardship.

Vineyard & Winery

Viticulture & Terroir:

The fruit for this cuvée comes from selected parcels of old vines averaging well over 50 years of age, situated on north-facing slopes around the village of Beine. These deep-rooted vines dig straight down into classic Kimmeridgian limestone and fossil-rich chalky clay soils. The age of the vines naturally restricts yields, producing smaller berries with concentrated flavour and the firm, flinty minerality characteristic of the appellation. Harvesting is split evenly between hand picking and modern machine harvesting to ensure fruit arrives at the press in peak condition.

Winemaking & Maturation:

Following a gentle pneumatic pressing and settling, the juice undergoes temperature-controlled fermentation. Approximately 90% is fermented and aged in temperature-regulated stainless steel tanks to preserve crisp fruit purity and linear acidity. The remaining 10% is fermented and matured in large 600-litre oak demi-muids for 8 to 12 months, softening the edges and lending texture without imparting oaky flavours. Malolactic fermentation is carried out in early January to smooth the natural malic bite before blending and bottling.