Adam Pico is a third generation grower in Chablis, his grandfather having first planted vines in the 1940s. He managed to acquire small plots of vines and began farming them biodynamically with minimal intervention, and made with a natural yeast fermentation without any fining or filtering of the wines. His domaine ‘Pattes Loup’ has attracted many admirers for producing complex, thought provoking Chablis that is up there with the best in the region right now. Poured by the glass at The Laughing Heart’s new Bluebird bar beneath the restaurant. Leo Carreira was cooking for the night, the first of a guest chef series – sea trout crudo and Crevettes prawns with their head juices (flavour bomb) with daikon, were worthy foils for the wine.