World-class Chablis from epic vineyards like these, traditionally crafted by the wunderkind that is Romain Collet (alongside his father and notorious one-man-party, Gilles), well, it tops the list of all-time favorite white wines. But this – full-blown, méthode Champenoise, estate grown, 15 months on the lees… from 10 exceptional lieu dits in the flinty, chalky, pure electric soils of Chablis? With a solid 90 point review from Decanter, no less? Do tell…

This is super cool, extra rare, slightly geeky, but eminently quaffable Crémant de Bourgogne that will surprise and delight you in all sorts of ways. The story begins in 2012, when a U.S. importer asked “If you were to make a sparkling wine, a Crémant for Chablis, what would you want it to be?" Gilles replied, "mineralité, fresh fruit, and not too gassy." Romain said, "rich fruit, yet also nervy with completely natural acidity. We must not acidify." 

Done and done.

Fermented in stainless steel, then aged for 15 months in the bottle on the lees, and finished with a Brut level six grams/liter dosage… it drinks exactly like you think it would – top-notch flinty, zippy chardonnay with delicate, fine bubbles adding even more tension and liveliness. Supremely tantalizing, lemon biscuits, red apple ripeness, chalky, tongue-twisting deliciousness. Spice cake? Apple tarte tatin? Orange zest and cinnamon? It is all there and then some. The bright, precise acidity of Chablis keeps things crisp, dry, and angular… ummm, oysters, anyone? I’m good for a dozen, at least. Forgo the flutes and pour this beauty into a wide Burgundy bowl, give it a swirl (a bubbly faux paus, I know) and you’ll be floored by the complexity and intensity that develops with air. We don’t have much left, but let’s see who gets lucky this morning! Now, go get that Sparkling Chablis!