These wines are the great lords of the appellation.They are seven ( Les Clos, Vaudésir, Valmur, Blanchot, Les Preuses, Grenouille, Bougros ) all grouped together on the same geographical area, well delimited. Rich and generous, harmonious and fullbodied, they have to be waited for from three to four years to express all their greatness. They will be able to age during ten years for the good years, fifteen years and more for the greatest years. At a temperature of 12° to 14°C, combine them with refined dishes : a lobster or a turbot. Dare to serve a Grand Cru of fifteen years with a nice foie gras...

After the Great Lords, here are the Princes. They are forty widespread on the vineyard in clearly delimited localities. The most famous are : Fourchaumes, Mont de Milieu, Montée de Tonnerre, Vaillons, Montmains, Beauroy...Rich in aromas, full-bodied and really delightful, these wines have distinction and elegance. They must be drunk preferabily between three to ten years after their maturation at a temperature of 12°.The range of dishes which can accompany these wines is as rich as their aromas' range : a seafood puff or grilled scampis, harmony has few limits...

Vinified bu the 12th generation of Lamblin winemaker, this Chablis 2003 innovates through its delicate oaky character and its luxury package. Clément et Alexandre Lamblin mark their arrival into the winery with this new cuvee fermented in barrel of new oak. To discover !

The Chablis Vieilles Vignes (Old Vines) is produced from 40 years old vines located in the heart of Chablis. Special viticultural techniques are used including green short pruning, canopy management and manual harvesting. Vinification is based on traditional methods with natural fermentation and maturation followed by a minimum of 6 months of aging before a very light filtration and bottling. The Chablis Old Vines expresses all the authenticity of the terroir. The mineral aromas, drawn from the allueval gravel soils, are rich and powerfull. They will go perfectly with seafood, fish and white meats. It should be served at a temperature of 12°C.

Issu du noble cépage Chardonnay, ce Chablis offre un nez complexe et riche en arômes de fleurs blanches. Au parfum délicat et très féminin, la FLEUR D'ACACIA domine et se mêle avec finesse aux arômes de fruits frais nuancés par de subtiles notes minérales. La FLEUR D'ACACIA, c'est l'arôme du Chablis, sa quintessence...

Fruity and fresh, limpid and well-balanced, the Chablis wine is full-bodied.One year at least is necessary to develop its flavour and you will be able to store it for four to six years.Ideal wine for seafood, serve it also with grilled fish, a parsleyed ham, an andouillette à la Chablisienne (a type of sausage cooked with Chablis wine) and dare it with no regrets with a goat cheese.Taste it at a temperature of 10-12°C.

Harverest on the heights of the Chablis region, it is a sound and fresh wine that shall be drunk young (one to four year old) at a temperature of 10°C. You shall serve it as aperitif, either delecatessen or shellfish.