Domaine de l'Enclos is a promising new domaine located in Chablis. The holdings covers 28 hectares and have been cultivated organically since 2018. Romain Bouchard and Damien Bouchard are the winemakers of the domaine who work their vineyards by being perfectionists, respectful, benevolent and positive.

The wines of the domaine are complex, elegant and show the richness of flavor.

Top wines of the domaine are: Chablis Grand Cru Vaudésir, Chablis Premier Cru Mont de Milieu and Chablis Premier Cru La Fourchaume. The Chablis Grand Cru Vaudésir 2017 scored 91-93, the Chablis Premier Cru Mont de Milieu 2017 scored 90-92+ and the Chablis Premier Cru La Fourchaume 2017 scored 90-92 by the Wine Advocate.

Robert Parker’s tasting notes on the Chablis Grand Cru Vaudésir 2017: “The 2017 Chablis Grand Cru Vaudésir is a rich, dramatic wine, wafting from the glass with notes of ripe apples, honeycomb and wheat toast. On the palate, it's full-bodied, glossy and textural, with a fleshy, concentrated palate that's quite open-knit right now. Like the domaine's other 2017s, it hasn't seen any sulfur dioxide, so I suspect it will tense up after bottling.”

In 2015 Romain Bouchard and Damien Bouchard started their new domaine - Domaine de l'Enclos. Romain Bouchard and Damien Bouchard are the fourth generation of winemakers in their family. Until 2015 they owned the négociant business “Pascal Bouchard”. However, due to difficulties in 2015 the négociant business was sold to Albert Bichot in Beaune. After that, all the harvest was as well sold to Albert Bichot. Since they have settled in a new location on the Rue de Chichée the amount that they sell in bulk reduces each year.

It is interesting to note that Romain Bouchard and Damien Bouchard are cousins to the team at Domaine des Malandes, as they have a common grandfather André Tremblay, who planted the vines for both these domaines.

Vineyards of Domaine de l'Enclos have been certified organic since 2018. Poussard pruning, organic fertilizers, disbudding, careful trellising, leaf removal, and manual harvesting are the main activities in the vineyards during the season. The soils are being scratched and sowed.

Romain Bouchard and Damien Bouchard encourage late harvesting of fully ripe grapes without chaptalization. Sorting is done on a vibrating table. After being pressed on a pneumatic press the juice flows by gravity into stainless steel tanks installed in an underground cellar.

The vinification is done without any input, only indigenous yeasts are used. Maturation on lees lasts up to 18 months. Neither fining nor cold maceration are conducted. Almost all the premiers crus are vinified half in barrel and half in tank, then matured in barrels up to 5 years.

Before the bottling light filtration and a moderate addition of sulphur are done.