The 2023 vintage marks the final chapter for Domaine Guy Robin, a revered Chablis producer whose wines have long topped SommSelect’s white Burgundy offerings. This exclusive swan song highlights the estate’s old-vine brilliance and signature mineral precision. With the family stepping away from production, this release closes the book on a true Chablis icon.

We’re honored to present a farewell from Guy Robin's 1er Cru “Montée de Tonnerre". This wine is the last of its kind, as the Robin family closes its doors to production after decades of shaping Chablis history. Marie-Ange Robin, who took the reins from her father Guy in the early 2000s, transformed the domaine into a powerhouse of terroir-driven wines, with holdings second only to William Fèvre and some of the oldest Chardonnay vines in the region.

We recently offered the Grand Cru “Blanchots” and it sold out in two days. This wine will fly just as fast. For longtime fans, this is a no-brainer: An exceptional wine priced fairly. As one SommSelect note put it: “Guy Robin’s Chablis punches far above its weight—serious, seductive, and always a steal.”

This is your chance to own a piece of Chablis history. Once it's gone, it's gone. 

The “Montée de Tonnerre” honorary” Grand Cru in all but name, sourced from 40–60-year-old vines across three prized lieux-dits. Its millefeuille soils of white clay and fossilized oyster shells yield a wine of layered complexity, plush orchard fruit, and a deep mineral core that blossoms with age.

Why You'll Love It

• The End of An Era: When Marie-Ange bottles her final 2023 vintage, these wines become even more collectible. Her precious old-vine fruit is already going to smaller, vanguard producers we can’t yet name.
  

• Guy Robin is a go-to source for top wine-savvy restaurants on the West Coast like Le Pigeon and Canard in Portland, La Toque in Napa, and the Michelin 2-star Harbor House Inn in Mendocino County.
  

• Old-vine rarity and intensity, great vintage: 50+ year-old vines don't yield much fruit, but what they produce has concentration, richness, and complexity that younger vines can't match. 
  

• Chablis at its purest: This is what Chablis tasted like in the 1960s, before industrial farming and mass production. Incense, white pepper, that unmistakable mineral cut that made this region famous. It’s got the bracing, citrusy cut we crave, never besmirched by excessive oak. This kind of quality sells for TRIPLE in villages like Puligny and Chassagne.

How to Serve It

• Pull the cork at 50°F and serve in Burgundy stems.
  

• This wine will cruise for a decade, easy. But why wait? It's singing now, especially with a big plate of plump oysters, grilled shrimp, or anything involving butter and shellfish.
  

• 2026-2032 will reward your patience if you choose to cellar this wine. With time, notes like field mushroom and sea spray become more prominent; this is the magic or Kimmeridgian limestone, and it will make you an evangelist for the concept of terroir for