The grapes for `Les Clos` are sourced from a 0.67 -hectare single vineyard, which was planted in 1964 on a south-western facing slope. The soils are Kimmeridgian clay and limestone. This wine is certified organic from the 2018 vintage, as such Domaine de L’Enclos use only organic fertilisers in the vineyard and all of the fruit is hand harvested.
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 the various parcels they have in their vineyards separately.
The grapes were pressed using a pneumatic press into temperature controlled, stainless steel tanks for alcoholic and malolactic fermentation. Only natural indigenous yeasts were used during this process. The wine spent 12 months ageing on its lees in oak barrels, aged between one to five years-old, before being bottled.
Fish, poultry, pork and game bird dishes work well with this wine. It works particularly well with creamy pastas and salmon dishes