Clément Lavallée hails from a lineage of Chablisiene growers and winemakers, & struck out on his own for the 2019 vintage.  Although his father owns land, Clément and his father didn't always agree on winemaking technique. After an early interest in oenology, at the age of 15, Clement decided to travel France, and the world, looking for inspiration. Gathering educational experience within a variety of wineries from Domaine Verret in Saint-Bris, Domaine des Terres de Velle and Armand Heitz in the Côte de Nuits, next to Beaujolais, then on to Château Margaux (not too shabby). He then went on to work for Domaine Chapoutier, furthering his knowledge of biodynamic viticulture,  and learning to manage both small and large production volumes simultaneously. He finished his tour in Australia in Rutherglen, all leading him back to Chablis.  Clément forgoes chemicals & insecticides in the vineyard.  He is working towards full organic viticulture. In addition, he is using natural practices in the cellar, such as utilizing only native yeast fermentation. As a vigneron, Clément has taken his diverse influences and channeled them towards making fresh, modern wines from lesser-known appellations. Join us in welcoming Clément to the scene of fresh faces in this classic region. 

Pairing: Crudo, shellfish, sushi, oysters.

Grape: Chardonnay, 40 - 45 years East Exposure

Soil: Clay, limestone

Viticulture: Sustainable

Location: Located near Auxerre in the Yonne department, the Chablis vineyard runs along a small river with a predestined name: the Serein. 

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