Vincent Wengier 2023 Chablis

The Wine

This bottle is textbook Chablis, but with a little rebellious streak.

The nose opens like a coastal morning, full of oyster shell, lemon zest, and a flicker of white blossoms that inspires a sommelier to quote poetry. Early on, there's a whiff of reductive notes like struck flint, and though it dissipates with air it is grounding the wine's freshness and classic Kimmeridgian swagger.

On the palate, tension meets precision. The malolactic conversion has been skipped, so the wine's crispness is gloriously unapologetic. Continues with notes of Granny Smith apple, chalk, and crushed limestone with a whisper of underripe peach and bitter almond lingering like gossip after the third round at your favorite wine bar.

It’s fermented in stainless steel, letting the primary notes of terroir take the lead role, while lees aging adds a touch of mid-palate creamy texture. The finish is mineral, mouthwatering, and frankly, showing a touch of the smugness that comes from knowing you've got the goods.

Pair it with goat cheese, oysters, or the kind of guests who know better than to drink plonk!

The Winery

Domaine Vincent Wengier is a rising star in the Chablis region, rooted in the village of Préhy. Vincent, a fourth-generation winemaker, began bottling under his own name in 2018, bringing fresh energy to a family legacy that dates back to 1950. The estate spans 67 Acres spanning four appellations (Chablis, Petit Chablis, Bourgogne Aligoté, and Bourgogne Chardonnay) and recently, the addition of Bourgogne Rouge. The soils are classic Kimmeridgian marl - for those of us not up to speed on geological details, this soil type is easily identified by its chunks of tiny fossilized sea shells and other fossilized marine life - and it's this coveted soil type that imparts the signature minerality Chablis lovers crave.

Wengier’s approach is both meticulous and eco-conscious. The Domaine earned HVE (High Environmental Value) certification in 2019 and transitioned to organic farming with AB certification starting in 2023.

In the cellar, vinification is carried out in stainless steel to preserve purity and terroir expression. Native yeasts drive fermentation, and the wines rest on fine lees for 8–10 months, gaining texture and aromatic depth without the influence of oak. The result? Wines that are crisp, mineral-driven, and quietly confident.