Chablis Bienommée is a vibrant and strikingly modern Chardonnay. It comes from north-west of Dijon, in a territory unlike any other in the world of viticulture. The Poitout family works vineyards rooted deep in Kimmeridgian soils, a unique composition of limestone and marl layers packed with tiny fossilised oysters known as “Exogyra virgula”. This “garden of stone” gives the wine the mineral signature that makes it unmistakable. The Chablis AOC appellation is the global benchmark for those seeking absolute elegance. It is not simply a matter of latitude, but of the grape variety’s ability to interpret cold climates and rocky soils. The name “Bienommée”, meaning “well-named”, is not a whim but a tribute to the historic reputation of these lands, capable of producing whites that shaped the history of French winemaking. Here, Chardonnay is not opulent or buttery, but presented in its noblest, most vertical and razor-sharp form. The grapes are destemmed with extreme care to ensure that only the purest and most aromatic part of the fruit enters the must. Fermentation takes place exclusively in temperature-controlled stainless steel tanks. The wine then rests on its fine lees for at least six months. In the glass, Bienommée shines with a pale straw-yellow colour and platinum reflections. The nose opens with a precise spectrum of aromas: lemon, crisp green apple and that distinctive chalk-dust touch that is the hallmark of Chablis. On the palate, it is an explosion of energy. The entry is taut, almost electric, before unfolding into a savoury progression reminiscent of sea breeze. The finish is long, impeccably clean and leaves the palate eager for another sip. Delicious already today, this Chablis also has ageing potential of five to seven years. Over time, it will evolve towards notes of honey and flint, while always retaining its vibrant acidic backbone. This is a wine that does not fear time — instead, it uses it to refine its character.