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. They sold their father’s négociant business in 2015 but retained the 39 hectares of vineyard that their mother’s family had owned, 30 hectares of which are cultivated organically. In addition, they bought a house in the heart of the town of Chablis called ‘L’Enclos’, which was originally a building used by the monks of Pontigny to house their vineyard workers.
Not only have they transformed the old house into a beautiful domaine, but they have also built a vinification cellar five metres underground. It is spotlessly clean and modern, and is comprised primarily of small, stainless steel tanks.
The fruit for comes from three areas: Chablis, La Chapelle and Beines, with the vines planted on clay and limestone soils. Debudding, canopy management and harvesting are done both by hand and mechanically, depending on the vineyard. Domaine de L’Enclos are in conversation to organic viticulture, thus use only organic fertilisers in the vineyards. The wine is fermented in stainless steel tanks, a typical “steely” example of the Chablis style.
Absolutely made for any classic shellfish dish, also lovely with sushi.
Suitable for vegetarians & vegans.