Domaine de l'Enclos is the work of brothers Romain and Damien Bouchard, fourth-generation vignerons who founded the estate in 2016 after selling their father's négociant business, keeping 33 hectares of organically farmed vines in the heart of Chablis. Their grandfather, André Tremblay, planted many of the family's finest parcels beginning in the early 1960s, when Chablis was merely a neglected corner of Burgundy.

Today the brothers farm those vines with Poussard pruning, organic fertilizers, and hand-harvesting. A year-round team of 20 assists them, increasing to 60 around harvest. Winemaking happens in a gravity-fed cellar built beneath a 19th-century former abbey. Grapes are pressed pneumatically, a gentler extraction method especially suited for Chablis, then fermented with indigenous yeasts in small stainless steel tanks. Each parcel is vinified on its own. The wines rest on the lees for up to 18 months in tank and seasoned oak, unfined and never cold-stabilized. Only a light filtration and a touch of sulfur at bottling.

Beauroy is the estate's second-largest premier cru holding: 2.40 hectares of certified organic chardonnay on the steepest part of the vineyard, planted around 1980, just a hundred meters from the small lake of Beines. The vines are now over forty years old, their roots deep in Kimmeridgian limestone. Where the Fourchaume cuvées tend toward power and depth, Beauroy gives something more taut and mineral, shaped by its steep slope and cooler position.

The 2022 opens with a classic flinty edge, then ripe tangelo, lemon zest, orange blossom, and a kiss of wood smoke. The palate is textured and savory, with yellow orchard fruit giving way to pronounced minerality in the finish. Bright and precise, with a mineral spine that suggests a few years of patience will be rewarded.

Not much of this wine is produced to begin with, and most of what exists is snatched up by restaurants. We’re delighted to have some to share with you.