Brothers Xavier and Jérôme Garnier share a passion for wine and the Chablis region, where their family has owned a 23-hectare estate based in Ligny-le-Châtel for many decades. While their father sold grapes to negoçiants, the brothers began making their own wine in 1996, selling it to restaurants in and around Paris. In addition to Ligny-le-Châtel, they also own vineyards in Petit Chablis, Maligny, Villy, and Lignorelles, as well as having long-term contracts with trusted growers in several 1er and Grand Crus. In all, this estate stretches over five regions in Chablis.
Garnier & Fils uses traditional, environmentally friendly practices and will be certified organic in 2024. They harvest later than most, as their northern, cooler location means balancing phenolic ripeness and acidity is important. In the cellar, wines ferment with natural yeast, and aging is in stainless steel, foudre, and/or 600L neutral oak barrels, depending on the cru. At bottling, wines are filtered (no fining or cold-stabilization).
This Chablis comes from estate fruit from 18.3 hectares within Maligny, Ligny-Le-Châtel and Villy, the most northern areas of Chablis. Aged on the lees in stainless steel tanks for 11 months. Filtered before bottling (no fining or cold stabilization).