Domaine de l'Enclos in Chablis

The two brothers, Romain and Damien Bouchard, carry on a long family tradition in Chablis with their Domaine de l’Enclos.

Perfectionists, respectful, caring and positive, they run their organic estate across all four tiers of the Chablis appellation, including some of the vineyard’s finest terroirs.

Their philosophy is simple: living soils, healthy, fully ripened grapes, simple and natural methods, minimal intervention, careful monitoring and patience.

The Enclos Estate (Chablis)

The Domaine de l’Enclos is situated in the heart of Chablis on a large estate, formerly home to the labouring monks of Pontigny Abbey, comprising a large 19th-century building and a partly underground wine cellar built in 2016.

In the vineyard

The bulk of the work takes place in the vineyards to bring out the very best: gentle Poussard pruning, organic fertiliser, debudding, careful trellising, leaf removal, and hand-picking across all our wines.

Romain and Damien Bouchard place great importance on soil health, which they maintain through scarification and reseeding. To protect the vines from disease as a preventative measure, they use natural products such as copper, sulphur and plant-based preparations. The Domaine de l’Enclos is fully certified organic.

In the cellar

2016 is the first vintage produced at Domaine de l’Enclos, using the new gravity-fed winery. The grapes are harvested at full ripeness (no chaptalisation), sorted on a vibrating table, pneumatically pressed, and the juice flows by gravity into stainless steel vats housed in a 450 m² temperature-controlled underground cellar.

The wines are made without any additives, including sulphur, using indigenous yeasts, and are aged in vats and barrels for up to 18 months on the lees. The wines are neither fined nor chill-treated. Only light filtration and a moderate addition of sulphur dioxide (SO₂) are carried out prior to bottling.

A few photos of the Domaine de l’Enclos in Chablis