Jeremy Arnaud Bourgogne Chardonnay Les Veuillots – Ovoide 2022

Born into a winemaking family in Chablis, Jérémy Arnaud chose to prove himself independently, founding his own micro-domaine in 2016 with a single 0.55-hectare parcel rather than joining the family estate. Trained at the Lycée Viticole in Beaune and holding a National Diploma in Oenology, he broadened his experience across Meursault, Beaune, and Pauillac before returning to Chablis to chart his own course. The domaine has since grown to nearly five hectares, all farmed and vinified by Jérémy alone — no herbicides, hand harvesting, native yeast fermentations, no fining or filtration, sulphur kept to a minimum. His philosophy is simple: let the terroir and vintage speak without interference.

THE TERROIR — LES VEUILLOTS

«Les Veuillots» is a family parcel of 1.7 hectares situated on the commune of Tonnerre, at the fringe of the Chablis appellation in the Yonne. The vineyard faces due south on a marl-limestone soil of Kimmeridgian origin, planted in 2019 at an exceptionally high vine density. What makes Les Veuillots unique within the domaine is Jérémy’s decision to produce three distinct wines from the same parcel, differentiated solely by the vessel used for ageing: stainless steel (Inox), cement egg (Ovoïde), and old oak barrel (Bois). This deliberate experiment in élevage reveals how profoundly the vessel shapes the expression of an identical terroir, making the three cuvées a compelling study in contrast.

VINIFICATION

Grapes are hand-harvested and gently pressed. Fermentation is spontaneous with indigenous yeasts. The Ovoïde version is aged in a concrete egg vessel, whose distinctive shape encourages a continuous, gentle circulation of the lees without the need for stirring — naturally building texture, roundness, and complexity while preserving the wine’s mineral freshness. No fining, no filtration, minimal sulphur.

TASTING NOTES — 2022

Eye: Pale gold with bright green-gold highlights — intermediary in depth between the crystalline Inox and the warmer-toned Bois.

Nose: Elegant and layered, sitting squarely between the primary vibrancy of the Inox and the nutty richness of the Bois. White flowers, fresh pear, citrus zest, and a subtle chalky mineral note, with just a hint of creaminess from the lees contact. The concrete egg imparts texture without flavour, leaving the terroir fully in charge.

Palate: This is the most harmonious of the three expressions — broader and silkier than the Inox, yet fresher and more tensile than the Bois. The lees-driven texture gives the wine an ample, satin-smooth mouthfeel, while the bright acidity and saline mineral thread keep it lifted and precise through a long, pure finish. A wine of real balance and quiet confidence.

FOOD PAIRING

Scallops with cauliflower purée, poached sole with butter sauce, roast monkfish, fresh pasta with truffle, soft-rind cheeses such as Brie de Meaux or Chaource.