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Chablis is no longer misunderstood. There’s a lot of younger producers taking note from the style defined by the region’s benchmark producers: Raveneau and Dauvissat. The style is sharp, briny, and as refreshing as Champagne. Moreau-Naudet is on top of the producers to look for in a restaurant, collect if that’s your thing, or just consume with oysters as the weather turns bright.
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