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Clement Lavallee

2021 Clement Lavallee, Chablis, Chante Merle

France Chardonnay Burgundy Chablis 750ML
/
2021 Clement Lavallee, Chablis, Chante Merle
Clement Lavallee

2021 Clement Lavallee, Chablis, Chante Merle

France Chardonnay Burgundy Chablis 750ML
/
7 In Stock

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One of the young stars of Northern Burgundy, Clement Lavallée grew up in a Chablisienne winemaking family but has ventured out on his own, putting countless years of red-winemaking experience to the test where it has never been popular, all the while crafting gorgeous examples of classic whites from Chablis and its neighbors.

Clement Lavallee

At Thatcher’s Wines, we are very familiar with the “young guns” of viticulture. After all, we import quite a few of these mavericks who find new ways to astound us with superb wines. The regional names might be less renowned (or even sans-appellation “Vins de Table”), but the sublime quality is always there. In that spirit, I want to talk about Clement Lavallee, a producer plying his trade in the Sauvignon-Blanc-centric Saint-Bris, as well as Coteaux Auxerrois and Chablis. Despite a significant viticultural lineage and a family winery in his village, Clement decided to strike out on his own and make some tasty wines to the beat of his drum that spark joy and are absolute stunners.

A core belief of the “new wave” of winemakers- no matter where they are- is that to truly make phenomenal wines must build experience at wineries across the globe. Clement Lavallee took that tenet to heart as he embarked on an eight-year journey to perfect his understanding of vinifying Chardonnay, Sauvignon Blanc, and Pinot Noir (as well as non-Burgundy varieties). His storied travels included plying his trade at his hometown Domaine Verret in Saint-Bris, and iconic Armand Heitz, Chateau Margeaux, and Chaputier.

Not long after returning to Saint-Bris, Clement chose to set off on his own despite being a part of a winemaking family, and his endeavors have since elevated the appellation’s reputation and quality. He funnels his inspiration and technical know-how to make wines that reflect the unique terroirs of the less-explored parts of Northern Burgundy. Now I can tell you these wines are delicious, but- considering their cost- wouldn’t you like to try some for yourself?

Meet the Producer

Clement Lavallee

One of the young stars of Northern Burgundy, Clement Lavallée grew up in a Chablisienne winemaking family but has ventured out on his own, putting countless years of red-winemaking experience to the test where it has never been popular, all the while crafting gorgeous examples of classic whites from Chablis and its neighbors.

At Thatcher’s Wines, we are very familiar with the “young guns” of viticulture. After all, we import quite a few of these mavericks who find new ways to astound us with superb wines. The regional names might be less renowned (or even sans-appellation “Vins de Table”), but the sublime quality is always there. In that spirit, I want to talk about Clement Lavallee, a producer plying his trade in the Sauvignon-Blanc-centric Saint-Bris, as well as Coteaux Auxerrois and Chablis. Despite a significant viticultural lineage and a family winery in his village, Clement decided to strike out on his own and make some tasty wines to the beat of his drum that spark joy and are absolute stunners.

A core belief of the “new wave” of winemakers- no matter where they are- is that to truly make phenomenal wines must build experience at wineries across the globe. Clement Lavallee took that tenet to heart as he embarked on an eight-year journey to perfect his understanding of vinifying Chardonnay, Sauvignon Blanc, and Pinot Noir (as well as non-Burgundy varieties). His storied travels included plying his trade at his hometown Domaine Verret in Saint-Bris, and iconic Armand Heitz, Chateau Margeaux, and Chaputier.

Not long after returning to Saint-Bris, Clement chose to set off on his own despite being a part of a winemaking family, and his endeavors have since elevated the appellation’s reputation and quality. He funnels his inspiration and technical know-how to make wines that reflect the unique terroirs of the less-explored parts of Northern Burgundy. Now I can tell you these wines are delicious, but- considering their cost- wouldn’t you like to try some for yourself?

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