Domaine Alexandre

At Domaine Alexandre, the guiding principle in the cellar is one of careful, respectful handling — letting the fruit speak rather than imposing upon it. Grapes are pressed using pneumatic presses, a gentle technique that extracts juice without bitterness or excessive phenolic extraction. The juice then undergoes static débourbage, a settling process that removes coarse particles and ensures only the cleanest must proceeds to fermentation. Fermentation itself takes place in enameled steel tanks, a choice that preserves the naturally vivid, mineral-driven character for which Chablis is prized, without the influence of oak. The wines are bottled at the domaine under the most stringent hygienic conditions and subsequently stored in a temperature-controlled cellar (chai climatisé), safeguarding freshness and integrity from élevage through to shipment. This straightforward, non-interventionist approach reflects a deep respect for the raw material — the vine, the vintage, and the terroir — and allows the distinctive qualities of each parcel to express themselves with clarity and precision.

Domaine Alexandre produces two principal cuvées that together illustrate the range and character of the Chablis appellation.

The village-level Chablis is marked by a striking clarity — d'une grande limpidité — and expresses the appellation's hallmark freshness in its most immediate, approachable form. Light and fruit-driven, its aromas and flavors develop quickly after bottling, making it ideal for drinking within one to two years of release, served cool at approximately 12°C. In good vintages it will hold comfortably for up to five years. At the table, it is a natural companion to fish and escargots, pairings that speak directly to the culinary traditions of northern Burgundy.

The Chablis 1er Cru Fourchaume occupies a different register entirely. Élégant et racé, it presents an aromatic palette of considerable diversity: fresh fruits, white flowers, and dried fruits weave together with a complexity that rewards patience. Cellaring of four to five years is typical, while the finest vintages reward seven or eight years of keeping. The domaine recommends it alongside jambon à la Chablisienne, a local specialty that speaks to the wine's depth and its quiet authority at the table. Fourchaume, one of Chablis's most celebrated premier cru lieux-dits, lends this cuvée its distinctive structure and breadth — a fuller expression of chablisien terroir than the village wine, yet retaining the region's characteristic tension and mineral purity.