Our favorite wine to take to parties or drink with friends! Blended from multiple Saint Véran plots, it’s a vibrant, young Chardonnay with a beautiful bouquet — great for everyday drinking.

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  Cheryl Bringuez

  A delicate, pretty wine suggestive of a rainy spring day. Fruit-driven with loads of green apple and lemon peel, laced with light floral notes. Delicious. Enjoy with lighter fare.

  Food pairing: Endive with goat cheese

Barely a notch below its better known neighbor Pouilly-Fuissé, this single-parcel Chardonnay displays the lively balance of fruit and minerality that characterizes Domaine Thibert’s wines.

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  Deborah Adeyanju

  Sweet spice, chalky minerality, fruit aromas, and vegetation mark a youthful nose with white floral notes in the background. The palate features lively fruit and good acidity that lasts through to the clean finish. There’s an attractive chalky, youthful quality to this light- to medium-bodied wine. Simple, but tasty. Delicious now. Drink by 2016.

  Food pairing: lighter fish or white meat chicken in lemon sauce

Sometimes compared to a Meursault, Bois de Fée is made from a single parcel of old vines with privileged exposition. It perfectly illustrates the potential for Southern Burgundy Chardonnays to outshine their more illustrious neighbors to the North — when placed in the right hands. Drink now.

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  Colin Talcroft

  An opulent, buttery nose with hints of caramel in the background. Straightforward, but appealing. Rich, buttery, up-front fruit flavors are complemented by bright acidity that lingers on a long, nicely balanced finish. Approachable now, but the lively acidity suggests this wine will mellow with a little more time in bottle. An excellent value for everyday drinking.

  Food pairing: Lobster, grilled fish, roasted squash with butter

Sometimes compared to a Meursault, Bois de Fée is made from a single parcel of old vines with privileged exposition. It perfectly illustrates the potential for Southern Burgundy Chardonnays to outshine their more illustrious neighbors to the North — when placed in the right hands. Drink now.

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  Deborah Adeyanju

  A pretty, pale greenish-yellow in the glass with an appealing nose suggesting nuts, smoke, sweet spice, toasted oak, and dry sherry. Medium body. Slightly tart, with lemony citrus flavors but also a fruity richness overlaid with smoke and something nutty. Supple tannins and a creamy, slightly chewy texture balance the brisk acidity and give the palate weight. The acidity instantly made me hungry. Rich on the extended finish. A wine with verve!

  Food pairing: Shellfish in sauce

A clean, modern wine that perfectly illustrates what happens when really talented winemakers work hard to bring out their terroirs. While Chardonnays from Southern Burgundy have traditionally been dry and mineral, Thibert’s wines are silky, with a lingering fruit finish.

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  Cheryl Bringuez

  Fruit- and mineral-driven. Briny green apple and minerality on the nose, with apple coming through on the palate and lingering into the finish. A tiny bit of vanilla pops in as well. A wine that asks for food. Likely to be great with a creamy pesto sauce.

  Food pairing: Endive with goat cheese

A clean, modern wine that perfectly illustrates what happens when really talented winemakers work hard to bring out their terroirs. While Chardonnays from Southern Burgundy have traditionally been dry and mineral, Thibert’s wines are silky, with a lingering fruit finish.

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  Cheryl Bringuez

  A Chardonnay can have toasty notes without being buttery, and this is a good example of the type. Offers rich notes of toasted almond and vanilla on the nose with green apples in the background. Green apple dominates the palate at first, but a bit of pineapple sneaks in on the finish.

  Food pairing: Oil poached halibut

Winner of the bronze medal in the Decanter World Wine Awards, this Chardonnay is clean, modern, and a perfect illustration of what happens when really skilled and talented people work hard to bring out their terroirs. While Chardonnays from Southern Burgundy have traditionally been dry and mineral, Thibert’s wines are are silky, melony, with a lingering fruit finish. Best after brief cellaring.

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  Colin Talcroft

  Closed at present but with hints of butter and pineapple, toast, and caramel on the nose. Highly extracted, concentrated, rich fruit flavors on the palate are balanced by a healthy dose of acidity that makes this wine drinkable now, but it’s still evolving and a little more time in bottle is likely to reveal greater subtlety.

  Food pairing: Herbed, grilled fish; oysters; pasta in light cream sauce; roasted chicken

A clean, modern wine that perfectly illustrates what happens when really talented winemakers work hard to bring out their terroirs. While Chardonnays from Southern Burgundy have traditionally been dry and mineral, Thibert’s wines are silky, melony, with a lingering fruit finish.

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  Colin Talcroft

  A delicately perfumed, complex nose, initially with floral scents, minerals (talc), toast, and subtle pineapple, evolves in the direction of riper, lusher scents. Achieves a surprising balance, managing to seem rich—with toasty, buttery flavors—but not at all heavy; in fact, it has an almost ethereal quality, a lightness that rests on a backbone of acidity that seems perfectly adjusted to the richness it offsets, an acidity that holds through a lingering finish. Among the finest Pouilly-Fuissé wines you’re likely to encounter. Delicious now, but will improve.

  Food pairing: Aperitif, fish—grilled or meunière, scallops, mushroom risotto

Winner of the bronze medal in the Decanter World Wine Awards, this Chardonnay is clean, modern, and a perfect illustration of what happens when talented winemakers work hard to bring out their terroir. While Chardonnays from Southern Burgundy have traditionally been dry and mineral, Thibert’s are are silky, melony, with a lingering fruit finish. Best after some aging.

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  Deborah Adeyanju

  The nose suggests smoke, nuts, vegetation, black butter, and pungent spice. Concentrated ripe fruit and a candied note give an impression of sweetness, while citrus, smoky oak, and nuts round out the palate flavors. Rich and intense, but balanced by good acidity. An unusually silky texture and the lingering, fruity finish are especially appealing.

  Food pairing: Light meats, poultry and fish

A clean, modern wine that perfectly illustrates what happens when talented winemakers work hard to bring out their terroirs. While Chardonnays form Southern Burgundy have traditionally been dry and mineral, Thibert’s wines are silky, with a lingering fruit finish.

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  Colin Talcroft

  A pretty, pale gold with an attractive, expressive nose suggestive of sweet melon, citrus, and butter but with sappy and floral hints as well, eventually even developing some delicate but more exotic notes such as coconut. A little reserved at first, but, once open, achieves a remarkable balance between evolving, rich, almost unctuous, buttery characteristics and a taut acidity. A marvel of poise. A real overachiever for this appellation. Delicious now, but likely to improve.

  Food pairing: crab, oysters, mussels, seafood pasta, chicken or veal with wild mushroom cream sauce