This is the flagship wine of Sebastian’s range, not because it is the best but rather the most famous premier cru in Chablis—and for good reason. It’s a show dog and demonstrates class and balance in every dimension from acidity, fruit, mineral, and pleasure. Sebastien’s parcel is entirely located within the well-protected—from wind and hail—lieu-dit, Côte de Bréchains, within the Fyé Valley. Its western aspect and deep marine (calcium-rich clay topsoil) mixed with Portlandian scree and Kimmeridgian marlstones contribute to its broad range of complexity and appeal. The narrow Fyé Valley, just outside of downtown Chablis, separates Montée de Tonnerre from the grand cru slope. The grapes are picked by hand, pressed, settled in the tank overnight, then racked off the heavy sediments after one day before beginning its low-temperature fermentation. The spontaneous wild yeast fermentation lasts between 1-2 months and takes place in stainless steel (80%) and the remainder in 228-liter oak barrels for 12 months (new, 1, 2, and 3-year-old, the total new wood is approximately 7%). Battonage (stirring) is sometimes made, but only in the steel tanks and the frequency depends on the vintage—in warm years nothing, and in colder ones no more than two times. The first SO2 addition is made after the press before fermentation and the second (and sometimes the last) after both fermentations have finished.