The market on this bottle
U.S. shop listings for this 750 ml bottle, before sales tax. The main-listing low is $32.99, so this bottle is $32. Checked 2026-10-06.
Village Chablis
2024 Louis Latour Chablis La Chanfleure
Village Chablis, all Chardonnay, raised entirely in stainless steel.
La Chanfleure is the old word for the cellarman's pipette. The 2024 is village Chablis, 100 percent Chardonnay, from vines about 30 years old on Portlandian and Kimmeridgian limestone. Fermentation and the 8 to 10 months that follow both happen in stainless steel. The bottle is $32.
The pipette, and the limestone under the vines
Louis Latour has been a Beaune house since 1797. La Chanfleure is village Chablis, not a premier cru. The vines are about 30 years old, rooted in Portlandian and Kimmeridgian limestone, and the yield sits near 45 hectoliters a hectare. The fruit is picked by machine.
The whole wine stays in stainless steel, so why would you ask it for oak?
Village
Chablis La Chanfleure, not a premier cru and not a grand cru.
Chardonnay
100 percent, from vines about 30 years old.
Limestone
Portlandian and Kimmeridgian stone, the oyster-shell ground of Chablis.
Steel
Fermentation, malolactic, and 8 to 10 months, all in stainless.
Citrus, lime blossom, and stone
The house describes the 2024 as brilliant pale yellow with green highlights. Citrus and lime blossom on the nose. The palate is round and fresh, then lemon, then a long mineral finish.
Serve it at 10 to 12 degrees C. The house gives it 2 to 3 years in the cellar.
Lemon and a mineral finish
Pale gold in the glass. Citrus and lime blossom first, then lemon, then the mineral finish the limestone promised. There is no oak in the way.
The bottle is $32.
Citrus and lime blossom.
Round, fresh, and lemony.
Long and mineral.
Stainless, and then more stainless
Unoaked on purpose.
Traditional fermentation in stainless steel, a complete malolactic, then 8 to 10 months still in stainless. This village Chablis does not go into barrel.
Louis Latour owns a cooperage in Beaune. This wine does not see it.
A Beaune house since 1797
The maison was created in 1797. The family still runs it, and the name on this bottle is the village wine La Chanfleure. The word is the old name for the pipette a cellarman uses to draw a taste.
Here that taste comes before any cask. The wine never leaves steel. The hills in the glass are Chablis limestone, village fruit, about 30 years of vine.
Shellfish, the way the house pours it
Citrus and a mineral finish want oysters, prawns, and a crab worth the work.
The house pairs La Chanfleure with shellfish, seafood, and fine charcuterie. Crab is the straight reading of that list.
Serve at 10 to 12 degrees C. No decant.
Garlic prawns
Prawns tossed with garlic and a little heat, finished in the pan.
Why it works: The sweetness of the prawns meets the citrus and the mineral finish.
View Recipe for Garlic prawns (opens in a new tab)Seared scallops
Scallops seared hard on one side so the crust stays thin and the center stays tender.
Why it works: The sear and the lemon sit next to lime blossom and stone.
View Recipe for Seared scallops (opens in a new tab)Pour the 2024 La Chanfleure
Village Chablis, all steel, at $32.
Open the 2024 Louis Latour Chablis La Chanfleure with shellfish.
