Roland Lavantureux Chablis 2019

The 2019 Chablis from this up and coming producer delivers everything lovers of the crisp, mineral, stony wines of this region are known for. Sourced from vines averaging 30 years of age, firmly rooted in 30 years average classic clay and Kimmeridgian limestone and fermented in stainless steel to keep the focus on this magnificent terroir. Green apple hints lead off on the flinty, stony nose, and the palate plays an encore with tightly wound, laser focused chardonnay fruit, lovely minerality, and great persistence into the finish.

It was fermented with 70% in stainless steel, and 30% in neutral 3 – 6 year old barrels. There is a reason why I absolutely love the wines of this region, and this spectacular 2019 has it in spades! Only half a dozen cases on offer – don’t delay! Pick up half a case or so and head directly to Metropolitan Seafood, stock up on oysters, shrimp, sole, sushi, and all kinds of mild seafood and shellfish and enjoy – Cheers! Chris

Why is this wine so outstanding? Selected by the reputable importer Kermit Lynch, Roland Lavantureux has risen to the top tier of Chablis producers with his wines tightly allocated and selling our immediately on release. After going to school for wine making in Beaune, Roland created his estate in 1978 in the town of Lignorelles, just outside of Chablis. Today, the second generation is at the helm, with his sons Arnaud taking care of the vines and winemaking, and David at the front of the house in sales.

Beyond having two generations of knowledge about the vineyards, the major determining factor is the region’s cool northerly climate and its Kimmeridgian soils,”a highly prized terroir of limestone and clay infused with tiny, fossilized oysters. The intensely chalky sea-shell minerality lends deep complexity to whites, making this region an ideal home for the Chardonnay grape.” Again, this wine is an absolute classic – don’t miss out!



Country: France
Region: Chablis
Grape: Chardonnay
Terroir: Coool northern climate, limestone and clay infused with tiny, fossilized oysters.
Fermentation: 70% Stainless, 30% in 3-6 year old neutral barrels.
Drink: Now – 2025+


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