2024 Domaine Roy Bougros Chablis Grand Cru, Burgundy

From vines planted in 1963.
Has a pronounced confit-lemon aroma. A little closed at the moment, there is plenty of potential after a few years’ ageing. Ripeness of the Bougros site comes through but there is plenty of fresh acidity to keep the palate in check. 

17+/20 Andy Howard MW, Jancis Robinson

Chardonnay from 50-year-old vines with sun exposure throughout the day. Harvested by hand at a yield of 54 hl/ha, then fermented and aged for one year in temperature-controlled stainless steel.

Sourced from their best parcels across a whopping 3.5 hectares, the balance being sold to negociants. Golden straw with green highlights. Aromas of restrained yellow citrus fruit, acacia and dried white flowers, dried cream, gun-flint, chalk and a little oyster shell. Very pronounced mineral tones of smoke and oyster shell with a soft texture and ripe rapefruit acidity. Shows the sunny generosity of the Cru nicely. Already drinking well. Very good.

Tim Stock, Oct 2026

Domaine Roy produces Chablis that reflects the remarkable diversity of northern Burgundy's limestone vineyards. Bougros is one of the seven celebrated Chablis Grand Cru climats, known for producing Chardonnay with impressive depth, generous fruit and a distinctive mineral character. Compared with the more delicate Les Preuses, Bougros tends towards a broader, more powerful style, while retaining the freshness that makes great Chablis so compelling.

Located at the western end of the Grand Cru hillside, Bougros has relatively steep slopes and clay rich Kimmeridgian limestone soils. The challenging 2024 growing season produced small yields, with the best wines showing vibrant acidity and beautifully concentrated fruit. Here, the vineyard's natural richness is balanced by the vintage's refreshing energy.

Bright pale gold with subtle green reflections. Ripe yellow apple, white peach and lemon oil mingle with crushed oyster shell, fresh almond and a hint of sea spray. The palate is generous and beautifully textured, with succulent orchard fruit, lively citrus acidity and a firm mineral backbone. Subtle notes of toasted hazelnut and savoury spice lead into a long, powerful, saline finish.

Try it with roasted blue eye trevalla and fennel, Moreton Bay bugs with saffron butter, or handmade ricotta gnocchi with zucchini and fresh marjoram. Its depth would also work beautifully with a creamy seafood pie topped with golden puff pastry.

Cellaring: Drink 2027 to 2040+. A substantial Grand Cru Chablis that should gain further complexity and richness with careful cellaring.