The Domaine de l'enclos of the brothers Romain and Damien Bouchard was only founded in 2006. Most of the vineyards come from their parents' family estate, which previously operated under the Domaine Pascal Bouchard. Accordingly, they have their own vineyards, which they have also been cultivating organically since 2007. In 2019, a pleasantly relaxed vintage prevailed after the spring frost. Almost boring and without any fungal pressure. This vintage is correspondingly balanced in the glass.
The Bouchard brothers own 2.77ha in the Premier Cru site of Vaux de Vey. Planted as early as 1979, the site is by far their largest part, and it is also a contiguous piece. At just under 220m in length and with a slope of 40%, it is exposed to the east-southeast. Accordingly, Vaux de Vey is one of the cooler sites. In the upper part there is more chalk, chalk with less overlay and below mainly loam. The wine is aged for 18 months in steel tanks as well as in oak barrels.
Delicate straw yellow, greenish reflections
The nose is initially reserved and shy. Chablis lives more from the mouthfeel anyway. Some lemon tart and caramelised quince. Zest of oranges and lemons. Dried apricots and dates. Planed almond and shortbread provide nutty, yeasty accents. The scent of butterscotch and lightly browned coconut macaroons bring a smile to the face. Eucalyptus and a little juniper can be sensed very cautiously.
On the nose, it shows an intense yellow fruitiness. Soft, warm and characterised by a benevolent, broad mouthfeel. On the one hand, abundant fruit, easy to understand and accessible. Then chalky, linear and marked by a fine, cool minerality. One could also describe this as salty. The acidity kicks in last and gently breaks it up. Without any potential for aggression, the acidity gives the wine space and length. In the aftertaste, the aromas of the nose come to the fore in a similar way. With a lot of juiciness and good drinkability, the Vau de Vey clearly shows the strengths of its grape variety and origin.
Food recommendations from Marian Henß
- Sea bass from the oven with fennel and red onion and parsley potatoes
- Spring risotto with leeks and squid
- Black lentils with coconut, mint and lime
Domaine de l'enclos, 1 rue du Puits, 89800 Chablis / France, Organic certificate: FR-BIO-01