Chignin 2024 - Domaine H Sukhwan-Ha

Chignin - Domaine H Sukhwan-Ha 

Domaine H's Chignin is a pure and authentic expression of Savoie. Crafted exclusively from Jacquère grapes grown by Sukhwan Ha on the steep slopes of Torméry, in the heart of the Chignin appellation, this white wine captures the freshness of the Alps and the striking minerality of its high-altitude terroir with remarkable precision. On the palate, it impresses with its refined simplicity: crisp citrus notes, vibrant acidity, and a mineral-driven tension that brings energy, freshness, and exceptional drinkability. The finish is long, dry, and saline, leaving a lingering impression that invites another sip. Elegant, luminous, and remarkably versatile, it is the perfect choice for those who appreciate fresh, terroir-driven white wines. Equally suited as a sophisticated aperitif or paired with lake fish, shellfish, fresh cheeses, and light Alpine cuisine, it enhances every dish with effortless elegance.

Service

We taste it 8/10° C. It is recommended to serve it in tulip glasses. Wine to be drunk immediately but left a few years in the cellar can give great emotions.

Pairings

Equally suited as a sophisticated aperitif or paired with lake fish, shellfish, fresh cheeses, and light Alpine cuisine, it enhances every dish with effortless elegance.

Winery:  Domaine H Sukhwan-Ha

Perched on the steep east-facing slopes of Chignin, in the heart of France's Savoie region, Domaine H is one of the most exciting new names to emerge from the contemporary Alpine wine scene. Founded by Korean-born sommelier-turned-winemaker Sukhwan Ha, the estate was established in 2023 with a clear ambition: to express the unique character of Chignin's mountain terroirs through sustainable viticulture and precise, low-intervention winemaking. Before becoming a vigneron, Sukhwan Ha built an impressive career in the world of fine dining and wine. Based in Lyon, he was the chef sommelier and owner of Le Passe-Temps, one of the first restaurants in the city to earn a Michelin star. There, he developed a reputation for championing terroir-focused, low-intervention wines and introducing diners to some of France's most distinctive producers.