Domaine Alain & Cyril Gautheron is located in Fleys, near Chablis, Burgundy. The domaine holds 28 hectares within three appellations: Petit Chablis, Chablis and Chablis Premier Cru. Cyril Gautheron is the winemaker of the domaine who follows organic and sustainable approaches. The domaine obtained HVE level 3 certification in 2020.

The wines of the domaine are united by freshness, complexity and elegance.

The top wines of the domaine are Chablis Premier Cru Montée de Tonnerre, Chablis Premier Cru Vaucoupin, Chablis Premier Cru Mont de Milieu. The Chablis Premier Cru Montée de Tonnerre 2015 scored 92, the Chablis Premier Cru Vaucoupin 2014 scored 91, the Chablis Premier Cru Mont de Milieu 2014 scored 91 by the Wine Advocate.

Robert Parker’s tasting notes on the Chablis Premier Cru Montée de Tonnerre 2015: “The 2015 Chablis Premier Cru Montée de Tonnerre comes from 79-year-old vines on a small, 0.22-hectare plot. The wine is matured for 15 months in 30 percent oak barrels and 70 percent stainless steel. This is a little gem, despite it showing some reduction on the nose that detracted from its delineation. The palate is edgy on the entry with quite penetrating acidity, lively and poised, with a delightful almond and nutmeg tinged finish that is precise and persistent. This is a very well-crafted Chablis that would benefit from a couple of years in bottle. Once that reduction recedes, this will be a great Chablis.”

Domaine Alain & Cyril Gautheron has been managed by Cyril Gautheron since 1997. He succeeded Alain Gautheron, his father, who retired in 2019. Cyril Gautheron is the seventh generation of a family of winegrowers. Alain Gautheron inherited the vineyards from his father Jean Gautheron in 1977.

The history of the domaine is a history of passing on from generation to generation, not just the estate, but also the passion and love for winemaking, starting from 1809.

Domaine Alain & Cyril Gautheron is managed according to organic and sustainable approaches. The domaine obtained HVE level 3 certification in 2020.

Harvesting is done by hand for premiers crus, grands crus and old vines. The grapes are softly pressed with pneumatic presses at low pressure, which protects juices from trituration or oxidation. Then settling for 18 hours is done. The alcoholic fermentation, which takes place in vats at 16°C to 18°C lasts from 3 to 4 weeks. Each plot is vinified separately. The wines spend 3 to 8 months on the fine lees and then racking between February and May is done. Vinification is done in a mix of stainless steel and barrel - with a cement egg, which is used since the 2020 vintage. Filtration is carried out before bottling. The wines are bottled with DIAM closures.