Chablis La Sereine, La Chablisienne, 2018
Chablis La Sereine, La Chablisienne, 2018
- 75cl
- 12.5%
- White Still
- Chardonnay
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Optimal drinking window: 2026 - 2030
About Chablis La Sereine, La Chablisienne, 2018
La Chablisienne's La Sereine is a textbook Chablis. Sourced from some of the best vineyard sites in the region, it's fresh, mineral-driven, and beautifully balanced.
On the nose, it’s all about zesty citrus, crisp green apple, and a hint of white flowers, underpinned by that signature flinty minerality. The palate is vibrant and refreshing, with bright acidity and a clean, lingering finish - pure Chardonnay with no oak influence.
Try with fresh seafood, oysters or goat cheese, or simply enjoy it on its own.
At eight years old, this 2018 is entering its prime drinking window where the primary citrus and apple flavours have integrated beautifully with the mineral backbone. Over the next few years, we expect subtle honeyed notes to develop while maintaining that essential freshness. The wine should hold its peak until 2030, after which the fruit may begin to fade though the mineral structure will remain. Unlike richer white Burgundies, Chablis is best enjoyed for its youthful precision rather than aged complexity.
What the critics say:
"A selection from the best grapes, and as for La Pierrelée, the alcoholic and malolactic fermentations take place in tank after, which the maturation across 15-18 months includes, some wood. Pale lemon colour, much headier, may well have older vines here, which explains why there is notably more flesh on the palate, beginning to get into the realm of peaches, then the minerals come up behind and pull out the length."
Food Pairings
In Chablis, this would naturally accompany a dozen Belon oysters, their briny sweetness echoing the wine's mineral core. Locals pair it with escargots de Bourgogne swimming in garlic butter, jambon persillé with its herby richness, and fresh river trout from the Serein. The wine's acidity cuts through creamy Chaource cheese, while its minerality complements simple preparations that let both wine and food speak clearly.
We think this wine would go well with
Serve well chilled at 10-12°C to preserve that essential freshness and mineral clarity. No need to decant - pour straight from the bottle into proper white Burgundy glasses with a generous bowl to concentrate the delicate aromatics. Pull it from the fridge about 10 minutes before serving to avoid over-chilling.
The vineyards sit on Kimmeridgian limestone and clay soils, the geological foundation that defines great Chablis. These ancient marine sediments, rich with fossilised oyster shells, create the mineral backbone that runs through every glass. The cool continental climate and southeast-facing slopes provide the perfect tension between ripeness and razor-sharp acidity that makes Chablis so distinctive.
Chablis sits in Burgundy's northernmost outpost, producing some of the world's purest expressions of Chardonnay. The appellation demands 100% Chardonnay with no oak additions for village-level wines, letting the limestone terroir shine through unadorned. It's cooler and more mineral-driven than the Côte d'Or, with a precision that sets it apart from richer, more opulent white Burgundies to the south.
Burgundy growers will tell you that 2018 was the vintage that reminded them why they fell in love with their vineyards in the first place. A glorious summer of sustained warmth without the punishing heat that can strip freshness from Pinot Noir, followed by cool nights that preserved the acidity. The flowering went smoothly, fruit set was generous, and harvest arrived early but without panic—exactly the sort of classical growing season that becomes rarer each decade.
What landed in the cellars was Burgundy at its most seductive: Pinot Noir with real depth of colour and fruit concentration, yet still dancing on its toes rather than plodding along. The Chardonnays show beautiful ripeness balanced by that crucial mineral backbone, particularly from the better sites in Chablis and the Côte de Beaune. We're drinking these wines now with enormous pleasure—they hit that sweet spot where primary fruit hasn't faded but the tannins have softened into silk. The top cuvées will cellar beautifully for another decade, but frankly, why wait?
FAQs
What does this Chablis taste like?
Fresh and mineral-driven with zesty citrus, green apple, and that signature flinty character that makes great Chablis so distinctive. It's pure Chardonnay with no oak influence.
When should I drink this wine?
It's drinking beautifully now and will remain at its best until 2030-2032. Chablis is best enjoyed for its youthful precision rather than aged complexity.
What food pairs well with this wine?
Oysters are the classic match, but try it with fresh seafood, goat cheese, or simple chicken dishes. The bright acidity cuts through creamy sauces beautifully.
How should I serve this Chablis?
Serve well chilled at 10-12°C in proper white Burgundy glasses. No need to decant - just pull from the fridge 10 minutes before serving.
Is this wine worth cellaring?
While it will hold for a few more years, Chablis is best enjoyed for its fresh mineral character rather than aged complexity. Drink by 2032 for optimal pleasure.
How does this compare to other white Burgundies?
Chablis sits apart from Côte d'Or whites - it's cooler, more mineral-driven, and uses no oak. Where Meursault might be rich and honeyed, this is pure and precise.
OUR GROWERS
Chablis La Sereine
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