Domaine Isabelle & Denis Pommier is located in Chablis, Burgundy. The 16 hectares of vineyards are farmed according to the organic approaches by Isabelle Pommier and Denis Pommier, the winemakers of the domaine. The vineyards obtained their certification in 2014.

The winemaker’s wine style can be described by complexity, tension and vigour.

The top wines of the domaine are: Chablis Premier Cru Côte de Lechet, Chablis Premier Cru Fourchaume, and Chablis Premier Cru Beauroy.

The Chablis Premier Cru Côte de Lechet 2014 scored 91, the Chablis Premier Cru Fourchaume 2013 scored 91, and the Chablis Premier Cru Beauroy 2012 scored 91 by the Wine Advocate.

Robert Parker’s tasting notes on Chablis Premier Cru Côte de Lechet 2014: “The 2014 Chablis Côte de Lechet sees 30 percent of the crop aged in used barrel for 12 months (the rest in stainless steel), with an additional five months maturation on the fine lees. It has a fresh and animated bouquet with granite and flint scents emerging from the glass. The palate is fresh and crisp with hints of lime and apricot on the entry, a keen thread of acidity and fine tension on the pretty and feminine finish. This is lovely.”

Since 1980 Isabelle Pommier and Denis Pommier have been managing the winemaking at Domaine Isabelle & Denis Pommier.

The domaine was founded in 1990 with just two hectares of vineyards. The first harvests were sold until the installation of the winery in 1995. In 1994 the first cuvée was bottled and highly rated in the Chablis wine competition.

The first bottling of the red Burgundy took place in 2007. And the following year, the harvesting and sorting systems were renovated.

The vineyards expanded in 2012 with the Chablis Premier Cru Fourchaume and Beauroy.

Domaine Isabelle & Denis Pommier vineyards are farmed according to organic principles and certified organic by AB since 2014. This is one of the few Chablis domaines which is certified organic.

From the very beginning, the vineyards of the domaine have always been treated with a strong respect for the land and the unique terroirs of the region.

The grapes are carefully hand-harvested so that they remain intact until the pressing. Then the grapes are sorted and pressed. It’s crucial to fully destem the red wine grapes to emphasize the fruit and intensify the aroma.

Fermentation takes place in vats with the use of natural yeast. In the cellar, the use of wood has been fine-tuned so as to complement the fruit of a particular premier cru. Côte de Lechet now typically receives less oak than the other two premiers crus so as not to hide the tension. Each parcel is vinified separately to let terroirs fully express themselves. Finally, after ageing for 18 months, the wine is bottled.