Domaine Mosnier has farmed in Chablis since 1893, a family estate now guided by head winemaker Stéphanie Mosnier, who pairs longstanding tradition with modern winemaking technique. The estate farms nearly 19 hectares across Petit Chablis, Chablis, and Premier Cru vineyards near the village of Beine, just outside the town of Chablis itself, all under HVE Level 3 sustainable certification. The region's Kimmeridgian soil, a mix of limestone, clay, and ancient fossilized marine sediment, is the source of the domaine's signature minerality.

This cuvée blends fruit from several of the domaine's oldest parcels, vines averaging more than 50 years old, planted on the same Kimmeridgian limestone-clay soil that runs through the appellation. The extra vine age brings noticeably more concentration and intrigue than the estate's standard Chablis bottling, without losing the bright, saline-edged acidity the region is known for.

Why You'll Love It

• Sourced from vines averaging 50-plus years old, giving real depth beyond the estate's entry-level Chablis.
• Aromas of citrus, grapefruit, and wet stone with the region's hallmark flinty minerality.
• Crisp, focused acidity carries layers of green apple and lemon zest through a long, saline finish.
• More concentration and complexity than a standard Chablis, at a very fair price for the extra vine age.
• HVE Level 3-certified, sustainably farmed fruit from a family estate now in its next generation.
• Versatile enough for oysters on the half shell or a simple weeknight fish dinner.

How To Serve It

• Serve well-chilled, at 45-48°F.
• No decanting needed; pour and enjoy.
• Use all-purpose white wine stems to keep the wine's minerality front and center.
• Pair with freshly shucked oysters, grilled fish, or a creamy goat cheese.