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.

Beauroy is one of Chablis's seven Premier Cru climats, prized for limestone-rich soil that produces wines of exceptional precision. The domaine's parcel is planted with vines averaging more than 65 years old, considerably older than the appellation norm, and the extra vine age shows in the wine's density and staying power.

Why You'll Love It

• One of Chablis's classic Premier Cru sites, known for steely, precise wines built on pure limestone.
• Vines averaging 65-plus years old bring real concentration rarely found at this price point.
• Pale straw-gold in the glass, with lime blossom, white flowers, exotic fruit, and fresh almond on the nose.
• A vivid palate of green apple and lemon over saline-tinted minerals, finishing with a touch of warming honey.
• A recent vintage of this cuvée was rated 93 points by James Suckling, praised for its precision and freshness.
• A serious, age-worthy Chablis with real complexity beyond the standard village bottling.

How To Serve It

• Serve at 48-52°F, slightly warmer than a basic Chablis to let the wine's complexity show.
• No decanting required, though the wine will open further with 10-15 minutes of air.
• Pour into all-purpose white wine stems.
• Pair with seared scallops in brown butter, roast chicken with tarragon, or a triple-crème cheese.