Aromas of lemon zest, green apple, white flowers, crushed shell, and wet limestone lead the nose. The palate is steely and full-bodied, with racy acidity, a rounded fruit core, and a long, mineral finish.

The Collet family has farmed in Chablis since 1792, and Jean Collet formalized the domaine in 1952. His grandson Romain Collet took over winemaking in his early twenties and has pushed the roughly forty-hectare estate further toward purity, moving the full range to native yeast fermentation from 2012. The domaine converted to organic farming in 1999, among the earliest in Chablis.

Les Forêts is a sub-climat of Montmains on the left bank of the Serein, planted on Kimmeridgian limestone and marl with a rocky Portlandian scree topsoil. Collet's parcel is planted at unusually high density, roughly 8,000 vines per hectare. The wine ferments with indigenous yeasts, completes malolactic, and spends eleven months in concrete egg, so no oak crosses the mineral line.

Pairs well with oysters, grilled fish, shellfish, roast chicken, sushi, and fresh goat cheese.

Serve well chilled but not overly cold. Drink now for tension or cellar mid term for added depth.