Although Stéphanie and Vincent Michelet recently inherited the larger Domaine Courtault (from her parents), they set out in 2008 to begin their very own estate and have since built it up to seven hectares. From these vines, they craft just two wines, both of which remain under-the-radar and, as a result, mercifully priced. Other than that, there really isn’t much to say: small-production, sustainably farmed Chablis? I’m in!

Their Petit Chablis is farmed from several plateau parcels situated in and around the village of Beine, about three miles west of Chablis proper. After grapes are harvested and sorted in the vineyard, the pressed juice undergoes both alcoholic and malolactic fermentation in stainless steel tanks. The wine then ages on its fine lees and is bottled with a slight filtration in the spring of the following year. 

The result is a fresh, ultra-precise, high-toned Chardonnay that vibrates with an exact sense of place. Michelet’s 2018 Petit Chablis reveals a bright straw-yellow in the glass with brilliant silver reflections and the faintest hints of green. On the nose, you’ll discover exquisite, flawlessly clean aromas like citrus blossoms, salt-preserved lemon, green apple core, lees, fresh cheese rind, white peach skin, and damp white flowers that all lie on a pulverized bed of chalk and oyster shell. Many of these mineral components carry over to the palate and ping your taste buds like a dinner bell before melding into a mouthwatering fusion of yellow-green fruits. As previously mentioned, this wine would be a dead ringer in a blind tasting because it is unmistakably classic, well-made Chablis. When serving, there’s no need to decant: After 10 minutes of air, it’s primed for enjoyment around 50-55 degrees in Burgundy stems. What’s more, you can open your bottles over the next several years without sacrificing one ounce of freshness—it may even evolve into a savory beauty that mimics that of Premier Cru Chablis. Enjoy this value-driven gem while you still can!