Domaine de L'Enclos Chablis is a lovely pale gold colour with the nose revealing bright citrus and green orchard fruit. On the palate, steely minerality and concentrated flavours create an elegant, finely-balanced expression with impressive finesse. A versatile companion to oysters, mussels, delicate white fish, creamy goats cheese, and herb-roasted poultry.

About the Producer

This is one of the most exciting new domaines to have emerged from Chablis in the past decade. It is ‘new’ in that it is a name we’ve not seen before, but the family of Romain and Damien Bouchard has been in Chablis for generations. Their father had a negociant business and their mother’s family own vineyards, the majority of which are cultivated organically. The vinification cellar is five metres underground and is spotlessly clean and modern, comprised primarily of small, stainless-steel tanks. The small tanks ensure they can vinify their various vineyard parcels separately.

Vineyard and Winery

The fruit for the Chablis comes from four areas: Chablis, La Chapelle, Beine and Fontenary with the vines planted on marl and limestone soils. The vines range from 20 to 55 years old. Debudding (a back breaking task, if ever there was one), canopy management and harvesting are done by hand and the vineyards are farmed organically.

The grapes were pressed using a pneumatic press into temperature-controlled, stainless-steel tanks for fermentation using indigenous yeasts. The wine was then aged on fine lees in stainless steel for 10 months, followed by light filtration before bottling.