From small plots of old vines in the commune of Tonnerre, and fermented and aged half in stainless and half in oak (older, I suspect), with 8 months on the lees and very low added sulfur. This shows both the tension that most modern Chablis lacks and unusual richness, texture and depth. Especially at only 12% alcohol.
Very few wines that we taste blow us away as this one did. Frankly, it puts many Chablis 1er crus to shame.