The colour is fine and pale with a faint green tint. The nose is really special, very discreet but also extremely precise, with little floral and herbal details to tease out, some verbena and fresh fruit. It is ripe but has retained all the necessary acidity. They may be new kids on the block but this has all the hallmarks of really top Chablis. Huge energy here – this is a great vintage really well made.

The third vintage at Domaine d’Henri is the best to date, and so they make their debut in our en primeur brochure. The grapes were hand picked between the 17th and 25th September, a long enough window to allow each plot to reach the desired degree of ripeness, and the wines have seen about 25 percent barrel-ageing. They will not be bottled until the spring.

The 2014 Montée de Tonnerre offers a glorious mouthful of fruit, with peaches and yellow plums. It is amazing how opulent this wine can be without losing any of its Chablis qualities. It deserves more than Premier Cru status.

The grapes were picked by hand between 15th and 22nd September in good weather conditions. The Premiers Crus will be bottled in December or January, the Grands Crus a little later. The fresh style of the wines is dictated by the summer temperatures, both July and August being cooler than average. The different terroirs are beautifully delineated this year and the range offers some fascinating contrasting pairings: Vaillons/Mont de Milieu; Montée de Tonnerre/Vauloren and Les Preuses/ Côte Bouguerots for example.

A little touch more colour and a little touch more oak: this could be considered a southern Chablis. For all the volume of smooth, ripe fruit, the chiselled acidity leaps up behind. There is an explosion of fruit, honeyed and sunny, on the palate. A very complete wine, not exaggerated this year: gourmand but balanced.

The vineyards near to Chablis itself were affected by the heat at Whitsun, which damaged the flowering, so the quantity of wine is no better than last year. Outlying communes, however, were less impacted. Benoît began the harvest early, on 11th September. He compares 2014 to 1996, 2007 (only richer) and 2010 (only more mineral). A recent development here is for the wines to be fermented using their own indigenous yeasts.

Planted in 1943 and untouched since, these vines are still in great condition. With great weight in the mouth, this has ripe apple notes, huge concentration and a powerful take-no-prisoners finish.

This is an outstanding range of wines from Guillaume, the best we have seen here. The season got off to a difficult start with a touch of frost followed by a Whitsun heatwave, which restricted the flowering. After a normal June, a very wet July encumbered work in the vineyards, then the weather cheered up at the end of the season. The Michels harvested from 17th September through to 1st October because of different ripeness levels, stopping in the middle. Clearly this attention to detail paid off in the end. The wines are hand-picked and fermented in stainless steel using natural yeasts.

Part of the success of this cuveé is because William Fèvre has parcels on both sides of the Vaudésir amphitheatre, making a tightly controlled wine which, as it matures will display both mineral elegance and power. For now, there are tightly wound white fruits, a herbal intensity and the promise of a great deal more to come.

The grapes were picked by hand between 15th and 22nd September in good weather conditions. The Premiers Crus will be bottled in December or January, the Grands Crus a little later. The fresh style of the wines is dictated by the summer temperatures, both July and August being cooler than average. The different terroirs are beautifully delineated this year and the range offers some fascinating contrasting pairings: Vaillons/Mont de Milieu; Montée de Tonnerre/Vauloren and Les Preuses/ Côte Bouguerots for example.

With a pale colour, this has a nose that suggests a wine of great potential power. It shows all the majesty of Les Clos, and the fruit is usefully supported by a touch of oak. Full and fine, with great grace and depth of fruit, this is exceptionally long. It clearly needs much more time though.

Laurent Pinson is happy to report better volumes than in recent vintages, and more typical Chablis in style. The grapes ripened nicely yet retained very good acidity. The crop was picked by hand in good weather, and fermented with natural yeasts. The crus are all barrel-aged, with a small proportion being barrel fermented. As usual, we see not just great quality but also excellent value for money at this estate.

The Grand Cru Bougros would have an outstanding reputation if all the vineyards were on the incredibly steep Côte Bouguerots. The wine has a character all of its own: electric, linear and extraordinarily intense. The flavours are based around white fruit, the minerals more stony than marine in style, and the persistence makes clear that this is a great wine for the long term.

The grapes were picked by hand between 15th and 22nd September in good weather conditions. The Premiers Crus will be bottled in December or January, the Grands Crus a little later. The fresh style of the wines is dictated by the summer temperatures, both July and August being cooler than average. The different terroirs are beautifully delineated this year and the range offers some fascinating contrasting pairings: Vaillons/Mont de Milieu; Montée de Tonnerre/Vauloren and Les Preuses/ Côte Bouguerots for example.

Although made in a mix of new, one- and two-year-old barrels, the oak does not show. This is a really good wine with fruit to the fore, superb volume and great style. It has magical power through the middle and a tiny note of lemon balm on top of vivid bright fruit. It is very long and persistent.

Laurent Pinson is happy to report better volumes than in recent vintages, and more typical Chablis in style. The grapes ripened nicely yet retained very good acidity. The crop was picked by hand in good weather, and fermented with natural yeasts. The crus are all barrel-aged, with a small proportion being barrel fermented. As usual, we see not just great quality but also excellent value for money at this estate.

A fine pale coloured Chablis which is very much in reserve at the moment. It is dense, tense, concentrated, needing time for the nose to open out. Very concentrated on the palate, this will develop into a very fine chiselled Chablis.
Drink 2018-2024.

Pale in colour with a fine, light green tint, this is massively concentrated and flinty. Although backward, you can see what will happen when it is eventually ready. The most complete wine of all in the mouth, with striking minerals wreathed in concentrated fruit, this is ripe but not over-ripe.

The vineyards near to Chablis itself were affected by the heat at Whitsun, which damaged the flowering, so the quantity of wine is no better than last year. Outlying communes, however, were less impacted. Benoît began the harvest early, on 11th September. He compares 2014 to 1996, 2007 (only richer) and 2010 (only more mineral). A recent development here is for the wines to be fermented using their own indigenous yeasts.