The 2015 vintage, as has been well-documented, produced wines of amplitude and generosity in their youth, and this one fits that mold while maintaining terrific tension and aromatic lift. The De Montille ‘house style’ favors electricity and purity, though this ’15 builds in an extra layer of texture. In the glass, it’s a deep straw-gold with hints of green at the rim, with aromas of yellow apple, white peach, raw hazelnut, white flowers, crushed gravel and a hint of lime blossom. On the palate, it is medium-bodied and as bright as the midday sun, with a lush wave of apple/pear fruit carried on a wave of refreshing acidity. If you’re drinking the wine now, decant it about 45 minutes before serving at around 50 degrees in Burgundy stems; otherwise, do not hesitate to lay this wine down. If stored well, it should age nicely over the next 5-7 years. This is textbook, profoundly mineral Burgundy Chardonnay that brings to mind some of the food pairings I might suggest for a Premier Cru Chablis: shellfish and crustaceans both seem like wise choices here. Check out the attached recipe for New Orleans-style broiled oysters—a perfect foil for this brisk, beautiful white. Enjoy!