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2015 Domaine de Chantemerle Chablis “La Chantemerle”, Burgundy, France

Product image 12015 Domaine de Chantemerle Chablis “La Chantemerle”, Burgundy, France
Product image 22015 Domaine de Chantemerle Chablis “La Chantemerle”, Burgundy, France
Product image 32015 Domaine de Chantemerle Chablis “La Chantemerle”, Burgundy, France

Regular price $19.99 Sale price $25.00

尚特美酒莊(Domaine de Chantemerle)在1960年代早期就已經建立了,當時正值植物暖爐(在夜間點燃煤油罐以對抗春季霜凍)剛發明的時期。夏布利(Chablis vineyard)和其他19個產地從那時候起才開始經營商業釀酒。

這處酒莊有自己的一段奇特故事,起源於世代間的爭吵,最後卻演變成超精明的釀酒哲學。這段故事是這樣der… 祖父Boudin是位桶匠,所以當時釀酒都使用橡木桶,但是兒子Adhemar厭惡所有相關的事物,不論是噪音、氣味還是髒亂。因此開始接手釀製夏布利酒時,他強烈拒絕使用橡木桶,而是選擇水泥和不鏽鋼酒缸。時至今日,孫世代的Francis沿襲了父親的「無桶」哲學,並想著要把夏多內葡萄的純粹性完整地體現在酒液之中。令人興奮的是,他成功了!! 做為成品的Boudin Chablis酒款,擁有滿滿的柑橘風味、純淨的香氣和誘人、濃郁的尾韻。



直接喝, 或著是配上一些輕食都很棒~~ 天氣一熱這就是我的最愛! 收!!收收收~!!


----- English -----


The estate was founded in the early 1960s as soon as the first planting heaters (pots filled with fuel oil and lighted by night to combat spring frosts) have appeared. From that point, the Chablis vineyard and its 19 communes were able to produce wines for commercial sale. 

As for the winery, there is a curious story that started as an intergenerational spat but turned into a savvy winemaking philosophy. Grandpa Boudin was a cooper. His son Adhemar hated everything about the business: the noise, the smells and the mess. So much so that when he started making Chablis from the family’s vines, Adhemar refused to use barrels, choosing instead to use cement or stainless steel tanks. Today Adhemar’s son, Francis, holds fast to the family’s “no-barrel” philosophy, as his overriding passion is to translate the purity of Chardonnay from the vineyard directly into the bottle. And he succeeds—Boudin Chablis is striking in its citrus-inspired flavors, its pure aromas and its mouth-watering, tangy finish.


In keeping with their natural philosophy, the Boudins did not replant their Chardonnay vines with high-yielding clones. As a result, their older vines are naturally low yielding, allowing fruit to better express its terroir. Their grapes are pressed full-cluster directly after harvest; juice is fermented on indigenous yeasts and aged in either cement (lined) or stainless steel tanks.


This special unfined and unfiltered selection of pure Chablis is grown on stony soils in the village of Villy. Creamy, lemony fruit and an enlivening citrus backbone make this a favorite every vintage. It’s classic, extremely terroir-expressive, intricate and stony.

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