Vineyards and winemaking
The Chardonnay for Christophe Patrice's Chablis comes from parcels in the communes of Beine, Courgis and Chablis. Kimmeridgian limestone and marl, formed with ancient marine material, combine with the cool continental climate to give the fruit bright acidity and the stony, saline character associated with the appellation.
The grapes are harvested by hand and fermented at controlled temperature in stainless-steel tanks. Maturation on fine lees adds measured texture and depth, while the absence of oak keeps the 2025 focused on pure fruit, freshness and a precise expression of Chablis.
Tasting notes
Appearance
Brilliant pale lemon-gold with cool green reflections.
Nose
Lemon zest, green apple and white peach are joined by hawthorn, oyster shell and a light flinty note.
Palate
Dry, lively and finely textured, with citrus and crisp orchard fruit driven by bright acidity. Lees ageing gives the middle a subtle creaminess, while the finish returns to chalk, salt and fresh lemon.
Food pairing
Excellent with Dorset crab, oysters, grilled lemon sole, or goat's cheese and herb tart. Serve at 9–10°C rather than ice-cold so the wine's lees texture and mineral detail remain visible.
Background story
Originally from Beine, Christophe Patrice worked with his father and uncles before establishing his own five-hectare domaine in 2006. The acquisition of the Daniel Roblot estate in 2011 expanded his holdings across several Chablis villages and premier cru sites.
Patrice favours restrained vineyard treatments and stainless-steel vinification to protect regional typicity. His 2025 village Chablis is shaped as a direct, transparent expression of Chardonnay and limestone rather than a showcase for cellar technique.
