Sébastien is the ultimate underdog in Chablis, with vineyards in prime locations just behind the grand cru slope. His Petit Chablis has quickly become a favorite among customers, offering exceptional value. Grapes from sites on the plateau just north of Chablis are carefully treated according to each parcel's needs during the growing season. The result is a wine that showcases energetic, limestone-driven acidity, backed by crisp orchard fruit like pears and green apples. Lees contact adds weight and depth, while retaining the wine's vibrant minerality. Domaine Christophe is currently in organic conversion, practicing sustainable farming with hand harvesting and indigenous yeasts. Vinification in stainless steel ensures minimal winemaking intervention, allowing the terroir to shine through. This is an ideal wine to always have on hand, whether in your wine rack or chilling in the fridge. It's perfect with fried chicken or a vegetarian sushi selection. Sébastien’s winemaking journey began in 1999 when he was gifted half a hectare of vines. He planted vineyards around the family farm on the plateau above Fyé, primarily focusing on Petit Chablis. Over time, he acquired plots in Chablis and three of the best Premier Crus: Montée de Tonnerre, Mont de Milieu, and Fourchaume. He also rents additional vineyards, which he farms entirely, always mindful of sustainable practices. The wine is made from Chardonnay, with vines aged 15 to 18 years, grown on Portlandian limestone, chalk, and ammonite fossil-rich soil on the plateau. Fermentation takes place in temperature-controlled stainless steel tanks, followed by 100% malolactic fermentation. The wine is aged for 9 months in stainless steel tanks, with lees contact to enhance texture and complexity.
