Domaine d'Henri is a 23 hectares estate located in Chablis, Burgundy. The current winemaker is Michel Laroche, who cultivates the vineyards according to the organic approach with certificate from 2020.

Top wines of domaine are: Chablis Premier Cru Fourchaume, Chablis Premier Cru Fourchaume Cuvée Vieilles Vignes, and Chablis Premier Cru Fourchaume Cuvée Héritage. The Chablis Premier Cru Fourchaume 2014 scored 93, the Chablis Premier Cru Fourchaume Cuvée Vieilles Vignes 2014 scored 93, and the Chablis Premier Cru Fourchaume Cuvée Héritage 2014 scored 92 by the Wine Advocate.

Robert Parker’s tasting notes on the Chablis Premier Cru Fourchaume Cuvée Vieilles Vignes are 2014: “Tasted blind at the Burgfest annual tasting, the 2014 Chablis Premier Cru Fourchaume by d'Henri has a generous and quite intense bouquet with yellow flower scents entwined with citrus lemon and wet limestone aromas. The palate is well balanced with a fresh citric entry, quite harmonious and poised with a pretty but quite penetrating finish that feels very persistent. Under blind conditions I actually scored this exactly the same as the Vieilles Vignes but perhaps there will be some bifurcation in quality as the wines age”.

Since 1970 Domaine d'Henri has been run by its founder - Michel Laroche.

The estate was founded by the Laroche family, in particular Michel Laroche, along with his daughters - Cécile and Margaux. The domaine is named after Michel Laroche’s father. The wines are labeled with subtitle Michel Laroche & Ses Enfants.

The vineyards of Domaine d'Henri are farmed according to the organic principles with the certificate from 2020.

The premiers crus are harvested manually.

The vinification is carried out with indigenous yeasts.

On Burgundy Report Margaux, a member of the winemakers team and a daughter of the founder of the domaine, comments about the approach: “We have a mix of manual and mechanical harvesting. The two quite large presses that we currently have are actually insufficient for what we need in hot vintages as all the grapes seem ready at the same time – so we have another press coming in 2019. I like to do a soft extraction – but for 4 hours. All wild yeast is used, but we start with a ‘pied de cuve’ that’s been strongly sulfured to keep just the most resistant yeast – which we use that for all the tanks – so the onset of fermentation usually takes less than 48 hours. All our fermentations start in tank, and depending on cuvée, some parts might see 228 or 600 litre barrel elevage – coming are 18 hectolitre foudres too. There’s no batonnage and we assemble the barrel and tank components later in their elevage”.