If you enjoy your Chardonnay unoaked, with lemony acidity and ample fruit then this is for you (think Chablis' whacky cousin). Alice Bouvet sources the fruit from her young Chardonnay vines in the Jura named Poussot. She's really attempted to be as hands off as possible and let the variety speak for itself. The fruit is fermented and aged in stainless steel and no additions of sulphur. It's an invigorating style that is ideal for crisp and saline foods such as oysters, anchovies and fresh salads with goat cheese.