# Domaine des Chaumes Chablis Premier Cru Fourchaume (2023)

- **Producer:** Domaine des Chaumes
- **Colour:** white
- **Type:** still
- **Grapes:** Chardonnay
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €29
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** peach, pineapple, lemon, grapefruit, blossom, apple, butter, cream, honey, almond

## About this wine

Domaine des Chaumes, managed by Céline and Romain Poullet, is located in Maligny on the right bank of the Serein river in Chablis. Romain, a third-generation winemaker, established the modern estate footprint in 2014. The Fourchaume Premier Cru is widely regarded as one of the finest in Chablis, benefiting from excellent sun exposure that yields ripe, textured Chardonnay while retaining the region's signature energetic mineral drive.

## Interesting facts

- Fourchaume is situated on the right bank of the Serein river, catching generous sunlight that allows Chardonnay to achieve exceptional ripeness.
- The estate is certified HVE Level 3, representing the highest level of environmental and biodiversity standards in France.
- The wine is aged for a full two years in stainless steel tanks with absolutely no oak contact to preserve its pure mineral character.

## Food pairing

The high acidity and intense mineral core of this Premier Cru Chablis cut beautifully through rich, creamy sauces like hollandaise or classic French cream preparations. Meanwhile, its saline finish and clean citrus notes perfectly complement the delicate sweetness of fresh shellfish and high-quality seafood.

## Wine making process

The grapes are sustainably farmed under Level 3 HVE certification. Following a carefully managed harvest to preserve optimal acidity, the wine undergoes traditional cool fermentation in temperature-controlled stainless steel tanks. To preserve the pure, crisp expression of the Kimmeridgian limestone terroir and primary fruit, the wine is aged entirely in stainless steel for two years with no oak contact, undergoing malolactic fermentation to harmonize its structure.