In France, viticulture is more than a mere occupation; it is akin to a sacred tradition. For many, grapes are the bread of life, and they devote themselves to nurturing their ancestral vines (inherited from their forebears), seeking optimal yields. The majority sell their harvest to major producers, yet a brave few venture to craft their own wines. Among these intrepid vintners are the Bouchard brothers with their esteemed white, Domaine de l'Enclos Chablis 1er Cru Fourchaume.
For Romain and Damien, winemaking is a family legacy. Together with a crew of 19, they have been tending to the 29 hectares situated within the prestigious A.O.C. Chablis Premier Cru that have been in their family for generations. At the heart of the region lies the family estate, a substantial property that once served as a residence for the monks of Pontigny Abbey and now stands as the headquarters of their enterprise.
When it comes to Domaine de l'Enclos Chablis 1er Cru Fourchaume, the Bouchard brothers journey to Fourchaume, one of the most renowned and celebrated premiers crus of the area. Every Chablis connoisseur reserves a special place in their heart for this cru, located to the north—on the right bank of the Serein—between the villages of Chablis-Poinchy, Fontenay-près-Chablis, Maligny, and La Chapelle-Vaupelteigne. Here, the Bouchard family owns three adjacent plots with venerable vines planted back in 1960. Specifically, Fourchaume with its unique positioning—west and southwest exposure, and its clayey, brown, and slightly stony soils—make these 130 hectares the quintessential foundation for producing one of the most complex and intense Chablis. In this northern part of the appellation, the vines must contend not only with rain and dampness but also with cold and frost, which at times jeopardize the harvest. Both Damien and Romain confront these challenges with organic farming practices, eschewing all chemical products and fertilizers, always striving to fight fungi and fungal diseases with natural remedies. Quite impressive, wouldn't you agree?
In the cellar, the approach remains equally conscientious, with minimal intervention and always allowing for natural and spontaneous fermentations using indigenous yeasts. For Domaine de l'Enclos Chablis 1er Cru Fourchaume, aging is carried out in seasoned barrels. A gentle filtration and a touch of sulfur during bottling are the finishing touches to this mineral-laden white, with which the Bouchard brothers were the first in their family to take the plunge.