Domaine Vrignaud is situated in Fontenay-près-Chablis, Burgundy. The holdings of the domaine include 29 hectares of vineyards, of which 6 hectares are premiers crus. Guillaume Vrignaud follows the organic approach, under certification from 2017.

Elegant mineral wines, reflecting the richness of limestone soils are made at the domaine.

The top wines of the domaine are: Chablis Premier Cru Fourchaume les Vaupulans, Chablis Premier Cru Fourchaume, Chablis Premier Cru Mont de Milieu. The Chablis Premier Cru Fourchaume les Vaupulans 2009 scored 93, the Chablis Premier Cru Fourchaume 2017 scored 92, the Chablis Premier Cru Mont de Milieu 2017 scored 92 by the Wine Advocate.

Robert Parker’s tasting notes on the Chablis Premier Cru Fourchaume les Vaupulans 2009: “The 2009 Chablis Les Vaupulons, from one of the climates in Fourchaume, is fabulous. Here the 30 percent oak is beautifully integrated within a fabric of intense, tightly-wound fruit. This is the most vibrant of the Domaine’s 2009s and it is likely to require at least a few years in bottle to hit its stride. Grapefruit, flowers, mint and spices are some of the notes that wrap around the dazzling finish. The Vaupulons is painfully young at this point, but it is quite promising. This is a terrific showing from Vrignaud. Anticipated maturity: 2014-2024.”

Guillaume Vrignaud is the fourth generation of winemakers in Domaine Vrignaud. He joined his father in 1999 and they decided to cut their ties with the Cave Cooperative. Since then the holdings of the domaine were extended from 12 hectares to 29 hectares and converted to organic farming. It was Guillaume Vrignaud’s father who planted the vineyards in 1978. Before that time lands of the domaine were mostly set aside for farming. There are also some sections of massale plantings dating from 1955 in the premiers crus, belonging to the domaine. Cuttings from here are used for replenishing the rest of the vineyards.

Domaine Vrignaud has been run following the organic principles since 2005. The first certification was obtained in 2015, then interrupted in 2016 due to the difficult growing season and renewed back in 2017.

The soils are ploughed; fertilizers usage is abandoned. Vines are pruned and debudded. Harvesting is made by hand.

Indigenous yeasts are used. The alcoholic fermentation is carried out in stainless steel tanks. Sulphur usage is restricted. Malolactic fermentation is conducted after alcoholic fermentation and then one racking is done. Ageing is carried out on fine lees. DIAM closure is applied.