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THE WINES OF THE DOMAINE

The Domaine du Colombier offers the four Chablis appellations:

Petit Chablis

Chablis

Chablis "Vieilles Vignes"

Chablis Premier Cru Vaucoupin

Chablis Premier Cru Fourchaume

Chablis Grand Cru Bougros

PETIT CHABLIS
  • VARIETY: Chardonnay

  • AGE OF THE VINE: 10-30 years

  • AGEING: 6 months in stainless steel tank

  • AGEING POTENTIAL: 2-3 years

A clear wine, very fruity, dry and light, with plenty of freshness.

 

Serve with shellfish and sea food.

CHABLIS
  • VARIETY: Chardonnay

  • AGE OF THE VINE: 5-50 years

  • AGEING: 6 to 18 months in stainless steel tank

  • AGEING POTENTIAL: 3-5 years

 

A fruity and mineral wine.

 

Goes well with starters, cooked sea food,
cooked meats and Burgundian snails.

CHABLIS
Vieilles Vignes
  • VARIETY: Chardonnay

  • AGE OF THE VINE: 50 years

  • AGEING: 12 months in stainless steel tank

  • AGEING POTENTIAL: 5-6 years

 

This wine shows its power, fine and complex aromas, and above all great richness in the mouth

Serve as an aperitif, with fish, and cheese like Comté or Beaufort.

CHABLIS
PREMIER CRU
Vaucoupin
  • VARIETY: Chardonnay

  • AGE OF THE VINE: 20-50 years

  • AGEING: 9 months in stainless steel tank

  • AGEING POTENTIAL: 6-8 years

 

Fine and delicate, with aromas of white flowers (acacia, hawthorn), and white-fleshed (peach).

Serve as an aperitif or with fish.

CHABLIS
PREMIER CRU
Fourchaume
  • VARIETY: Chardonnay

  • AGE OF THE VINE: 25-55 years

  • AGEING: 9 months in stainless steel tank

  • AGEING POTENTIAL: 6-8 years

Rich in fruit aromas (lemon, grapefruit), perfectly dry with a hint of "gun smoke" and great length in the mouth.

 

Excellent with scallops, fish in sauce and white meats.

CHABLIS
GRAND CRU
Bougros
  • VARIETY: Chardonnay

  • AGE OF THE VINE: 15-65 years

  • AGEING: 12 months. 20 % in oak barrel and 80 % in stainless steel tank

  • AGEING POTENTIAL: 8-10 years

This steep and very sunny slope gives power and elegance. It will open up over time (5 to 10 years) due to its complex material, its notes of honey, hazelnut and spices

 

It pairs well with poultry with cream and morilles

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