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A classic expression of Chablis from seventh-generation family producer Domaine Alain et Cyril Gautheron in Fleys. Made from Chardonnay grown on the region’s distinctive Kimmeridgian soils, the 2024 vintage combines freshness, minerality and elegance with a supple, approachable texture. The wine received 90 points from Tim Atkin MW, 88–90 points from Jasper Morris and a Bronze Medal at the 2026 Concours Général Agricole Paris.
The vines range from 15 to 55 years of age and are grown on Kimmeridgian soils. This Jurassic geology is characterised by marl and limestone containing abundant marine fossils and is fundamental to the distinctive mineral character associated with Chablis.
Following pressing, the juice undergoes static settling before traditional vinification in temperature-controlled vats. The wine is traditionally matured in tank and has an ageing potential of 3 to 5 years or longer depending on the vintage.
Le Nez (Nose): “Inviting, floral and fresh. Flowers come first, followed by aromas of peach and apricot, while lemongrass reveals minerality and a lactic note of fresh butter.”
La Bouche (Palate): “A balance between ripeness, softness and vitality. The palate shows richness, freshness and elegance, followed by an impression of roundness and suppleness. On the finish, mineral and vegetal notes harmonise with the gentle texture of the wine.”
90 Points — Tim Atkin MW
Tasted March 2026
88–90 Points — Jasper Morris, Inside Burgundy
Tasted June 2025
Bronze Medal — Concours Général Agricole Paris 2026
Domaine Alain et Cyril Gautheron is a family-owned estate in Fleys, 4.5 km from Chablis, with more than seven generations of winegrowing history dating back to 1809. Today the domaine covers approximately 30 hectares across Petit Chablis, Chablis, Premier Cru and Grand Cru appellations and produces around 350,000 bottles annually.
The estate focuses on allowing its terroirs to express themselves while preserving the vineyard for future generations. Domaine Gautheron has been certified High Environmental Value (HVE) Level 3 since 2020. Its vineyard practices include eliminating herbicides in favour of ploughing or grassing, reducing plant-protection treatments, managing yields and encouraging microbial life in the soil.

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