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de l'Enclos
Two brothers, one vision: Romain and Damien Bouchard created something extraordinary from their family's heritage in 2016. The de l'Enclos winery makes Chablis as it should be. Wines of remarkable clarity - from the taut Village to the complex Grand Cru Les Clos. Old vines, hand-picked, wild yeasts, 18 months on the lees. The result: precise wines with citrus, white fruit and the typical Chablis minerality. This is the new Chablis reference.
More about de l'Enclos
When tradition becomes the future
Sometimes you have to take one step back to take two steps forward. When Romain and Damien Bouchard were faced with the decision of what to do with their father's wine trading company in 2015, they chose the courageous path: Sell, rethink, do better. The fourth generation of the winegrowing family from Chablis "only" kept the 29 hectares of vineyards - and turned them into Domaine de l'Enclos, one of the most exciting new wine estates in the region.
A monastery becomes a wine temple
The brothers found their new home in the heart of Chablis: an imposing 19th century estate, once home to the monks of Pontigny. Where prayers were once held, great things are now being created. Here, the Bouchard brothers built a ultra-modern gravity cellar - 450 square metres underground, where gravity does the work and any pump is superfluous. Sounds technical? It is. But it means one thing above all: the grapes are treated so gently that their full personality is preserved.
Organic is not a trend, but a conviction
In 2015, one thing was clear: if we were going to start afresh, we had to do it right. The complete switch to organic viticulture was not a marketing decision, but pure conviction. Every single grape is harvested by hand, the soil is nourished with organic compost and, since 2017, biodynamic principles have also been incorporated into the work. The result? Living vineyardswhere it hums and buzzes, and wines that carry this liveliness within them.
The Chablis fillets
What makes the Domaine de l'Enclos special are its vineyards. Grand Cru Les Clos - planted in 1964 by the grandfather. Grand Cru Blanchot. The Premier Crus Fourchaume, Beauroy, Montmains. These are not just names, they are Promise to the bottle. With vines that are on average 30 years old, some over 50, the brothers have inherited a heritage that is deeply rooted in the Kimmeridge limestone. These old vines know their terroir inside out and translate it into pure Chablis essence year after year.
Less is more - the cellar philosophy
An iron rule applies in the cellar: Hands off! Wild yeasts do their work without anyone intervening. Stainless steel and used wooden barrels provide the framework, but never set the tone. The wines rest on the fine lees for up to 18 months - time they need to find themselves. No fining, no tricks, just gentle filtration at the end. The result is Chablis wines that Clear as a mountain lake and still have depth.
What the critics say - and what really counts
The Revue du Vin de France calls the wines "a sure value". All well and good. But what really counts is what happens in the glass: These Chablis have bite and elegance, they tell of their origins without prattling on. They are Precise without being cold, powerful without being flashy. Wines for people who understand that great Chablis is more than just acidity and minerality.
The new generation redefines Chablis
Romain and Damien Bouchard prove that you can honour traditions without living in the past. Their Domaine de l'Enclos stands for a new kind of Chablis: organic, authentic, uncompromisingly good. Wines that show what is possible when you combine the best of two worlds - the knowledge of the fathers and the courage of the sons. For all those who not only drink Chablis, but experience want.