At a glance

Producer

Domaine Pattes Loup

Region

Chablis 1er Cru, Burgundy, France

Grape variety

Chardonnay

Wine type

White

Body

Light-bodied and Crisp

Sweetness

Dry

Typical price

$65-$120 USD

Tasting profile

Precision nose: citrus oil, white flowers, chalk, and oyster shell. Palate of crystalline citrus, green apple, subtle spice, and saline minerality.

Evolution: Deeper stone fruit, honey, and hazelnut notes expected as it matures. Increased complexity and softer edges over next 3-5 years.

At peak: At its best 2024–2027, showing greatest interplay of Chablis minerality, fruit purity, and textural intensity.

Structure

Acidity

High, with characteristic Chablis tension and freshness.

Tannins

N/A (white wine, though some textural phenolic structure from low-intervention winemaking)

Alcohol

Approximately 13% ABV

Aging potential

Strong for a 1er Cru Chablis due to natural farming, low yields, and extended lees contact. Can age 10-12 years, possibly more under ideal conditions.

Drinking window

Peak drinking

2026 to 2043

Optimal window

2023 to 2046

Current status

Ready to drink

Current condition

Fresh, vibrant, with developing secondary complexity. Good cellaring has enhanced mineral notes.

The 2018 vintage balances ripeness with excellent acidity due to careful vineyard management and restrained yields. Pattes Loup’s low-intervention, organic practices benefit longer aging, making the wine highly expressive through its peak.

Food pairing

Oysters, shellfish, sashimi, scallops, Dover sole, goat cheese, vegetable tempura, delicate poultry with lemon-herb sauces.

Serving

Decant

Not required

Sustainability

Sustainability score: 9/10

Hand-harvested; native yeast fermentations; zero/limited filtering; minimal SO2; cover cropping; composting; solar energy use at estate level; lightweight glass bottles; local vendors for packaging when possible; minimal interventions in cellar.

Domaine Pattes Loup is a leader in conscious viticulture in Chablis, emphasizing site transparency, biodiversity, and restrained winemaking. Organic certification since 2009, no synthetic chemicals or herbicides, and many biodynamic practices without full certification. The estate invests in renewable energy and low-impact packaging, and maintains traditional, low-energy cellar protocols. International transport increases footprint for exports, but overall estate footprint is exemplary for Burgundy. One minor deduction from a perfect score due to lack of full biodynamic certification and necessary international shipping for global markets.