Remoissenet Père & Fils is a storied, Beaune‑based négociant that has been a quiet force in Burgundy for over a century, now repositioned as a modern benchmark for limited‑production, high‑intensity white Burgundy. The house operates out of a historic complex in the heart of Beaune, with its vast network of underground cellars beneath the cobblestone streets, but its reach extends far beyond town into some of the Côte‑de‑Beaune and Chablis’s most compelling sites. Remoissenet is best known among collectors for its Meursault and Chassagne‑Montrachet bottlings, but the 2023 Chablis marks a powerful argument that its Chablis is just as essential: a village‑level white that reads more like a “blue‑chip” selection, made from sustainably farmed Chardonnay in the vineyards surrounding the village of Chablis.

The 2023 Remoissenet Père & Fils Chablis AOC captures the classic nerve and purity of the region while adding a touch of opulence that speaks to the house style. The wine opens with a bright, shimmering yellow‑gold hue and aromas of white peach, green and yellow apple, lemon blossom, white flowers, fresh almonds, and rain‑soaked stones, all underpinned by the tense, mineral‑driven energy Chablis is famous for. On the palate it is racy yet generous, with a long, chiseled finish and a balance that makes it both delicious now and capable of aging gracefully for several years. Decanting for about 30 minutes coaxes out its texture and concentration, revealing a wine that feels like a serious, cellar‑worthy white Burgundy wearing a surprisingly accessible village‑level label.

Why You’ll Love It

• Village‑level Chablis that drinks like a higher‑tier, blue‑chip Burgundy, with real tension, minerality, and age‑worthiness.

• Opulent but precise: generous fruit and texture without sacrificing the racy Chablis acidity and stony backbone.

• Limited and U.S.‑exclusive release, making it a rare chance to collect a small‑production, négociant‑made Chablis from a Beaune‑based Burgundy powerhouse.

How To Serve It

• Chill to around 50–54°F to let the fruit and minerals show clearly without muting the wine’s tension.

• Serve in medium‑sized white Burgundy stems and decant for about 30 minutes to open up the wine’s richness and structure.

• Pair with oysters, shellfish, Dover sole, roast chicken, or mild, creamy cheeses, where its acidity and energy cut through richness while the texture holds up to flavor.