Jérémy Arnaud comes from a venerable, old Chablis family. He went to viticultural school and then struck out on his own in 2016 after purchasing a half-hectare plot in the premier cru Chablis vineyard of Vau de Vey, an extremely steep southeast-facing cru. Le Grande Chaume is an older micro-plot within this small plot of old vines. Arnaud makes fewer than 900 bottles of this wine. Farming is practicing organic, with an emphasis on biodiversity in the vineyard. The grapes are whole-cluster pressed. Indigenous fermentation happens in stainless steel, with aging partly in stainless steel and partly in barrel for two years before bottling.
The nose is citrus and white fruits and flowers; the palate powerful yet taut, with mineral and chalky notes from the Kimmeridgian marl soils in this part of Chablis. Drink it with richer seafood dishes, such as black cod or scallops, or white meats (roast chicken, braised pork). A mushroom risotto would be great, too. And this definitely is a premier cru Chablis that you could age for 5-10 years.