2017 La Meuliere Chablis 1er Cru Les Fourneaux


“Without sacrificing any of the freshness or minerality that makes Chablis Chablis, this opulent Premier Cru is the kind of layered, sumptuous white Burgundy more often found further south in the Côte de Beaune. Wow is this good!”

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As one of the most popular grapes for growing and consuming, Chardonnay can be made in a wide range of styles depending on where it is grown and how it is made. These styles can vary from a sparkling Blanc de Blanc, or fresh fermented in stainless steel, to rich and creamy white wine aged in oak barrels. While Chardonnay can flourish in many environments, in its homeland of Burgundy it can produce some of the most remarkable and longest lived examples. Whereas from California it can produce both oaky, buttery styles as well as leaner, European-inspired wines. A Somm secret: the Burguny subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style with high levels of acidity. Most people who do not like oaky/buttery Chardonnay may likely enjoy Chablis.

Notable regions for this grape include Burgundy (and Chablis) in France, Central Coast, Napa, and Sonoma in CA, and Western Australia.

When pairing with meals, consider the characteristics, flavors, and acidity of your food first. You always want to try to match the same characteristics and intensities with your wine. No brainer pairing options include seafood, salads, and white meat. Chardonnay, with its vast versatility, is everyone’s best friend.

Chablis, France

An appellation in Burgundy and pristine style of wine all in itself. Chablis lies on the most-northern end of Burgundy, France where the weather is cool and the acidity is high. Fun fact about Chablis: the only grape varietal permitted in this region is Chardonnay. Chablis also has this special Kimmeridgean soil composed of limestone, clay, and fossilized oyster shells making these wines especially unique and a perfect pairing to drink with oysters and seafood! Chardonnay from Chablis can show pleasantly ripe, concentrated, citrus fruits with mouth-watering high acidity. Some producers age a portion of their wines in old oak to give them a rounder texture and relaxed flavor palate or keep the entire yield in stainless steel or concrete to preserve the pure fruit flavor. Chablis also has a vineyard hierarchy where the lesser/flatter lands may be labeled as Petit Chablis. The higher designated vineyard sites may be labeled as premier cru or grand cru. Age these beauties, or enjoy now with a full order of Oysters to share. 

This traditional family of independant wine-growers since 1780 has been producing great chablis wines since the end of the XVIIIth. After Henri, Ulysse and Roger, Claude the great-grand-son founded the Domaine de la Meulière. The arrival of Nicolas and Vincent, his sons, has opened a new way of working with new winemaking techniques, but always with the know-how of four generations.

The Domaine applies a moderated viticultural policy using some natural control mechanisms to reduce the yields. The organic fertilization made according to the analysis of petioels, the balance and the control of the nutritional value of the vine according to the analysis of the soils, the withdrawal of persistent weedkillers, the return of the ploughing, all to ensure the protection of the environment, the respect of our soils, and your health.

Today they continue manual wine harvesting ( grapes picked by hand ) and the winemaking and the maturing of our wines, with the traditional methods used at the end of the XVIII century combined with new equipments and new disciplines, allow you to discover the character and the prestige of our wines of our unique terroir. Each stage is a combination of natural processes and human intervention, requiring patience, knowledge, discernment and flair.

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