Jeremy Arnaud Bourgogne Tonnerre Les Huees 2021

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 HUÉES

The «Les Huées» lieu-dit sits on the left bank of the Armançon River, on a south-east facing slope above the commune of Tonnerre in the Yonne, at the northern edge of Burgundy’s orbit — immediately adjacent to the Chablis appellation and sharing its geological DNA. The soils are poor clay-limestone, very stony towards the ridgeline, over a deep subsoil of late and middle Kimmeridgian marl dating from the Jurassic period — the same fossil-rich marine limestone that defines Chablis Premier Cru at its finest. Vines were planted between 1990 and 1996.

VINIFICATION

Grapes are hand-harvested and gently pressed as whole clusters. Fermentation is spontaneous with indigenous yeasts, and the wine is aged for a minimum of 16 months across a combination of stainless steel tank and old oak barrels. Bottled unfined and unfiltered.

TASTING NOTES — 2021

Eye: Pale gold, bright and clear with a silver rim.

Nose: 2021’s naturally high acidity gives this a notably taut, precise aromatic profile — lemon, green apple, white blossom, and a clean chalky minerality. Fresh and pure, with a restrained elegance typical of the vintage.

Palate: Lean and laser-focused, with crisp citrus fruit, wet stone, and a fine saline thread running through to a long, nervy finish. The acidity is the defining feature — bracing but well-integrated, giving the wine excellent tension and real ageing potential. A classic, cool-vintage expression of Kimmeridgian terroir.

FOOD PAIRING

Oysters, grilled fish, turbot or sea bass with herbs, fresh goat’s cheese, light cream-based sauces.