Since 1692, the FÉLIX family has been cultivating vines in Saint-Bris. Hervé Félix took up the torch in 1987 with Marie-Claire. The Domaine, located in Saint Bris Le Vineux, now covers 29 hectares spread over 53 plots and islets, the oldest of which was planted in 1931 in the Irancy appellation.
The Kimmeridgian clay-limestone subsoil, dating from the Upper Jurassic period (-155 millons of years) and the perfect exposure of the vines give Sauvignon, Aligoté, Chardonnay, Pinot Noir and Caesar their full identity in the Saint-Bris, Bourgogne Aligoté, Bourgogne Côtes d'Auxerre, Chablis and Irancy appellations. Hervé Felix, Marie-Claire, and since 2016 their son Olivier have been cherishing and respecting their land to obtain the most beautiful grapes. Since 1996, the vines have been cultivated using the method known as "lutte raisonnée" which aims to adapt the actions to the exposure, the subsoil and the climatology.
The passion and know-how of the Felix family are each year recognized by national and international competitions (Mâcon, Vignerons Indépendants, Concours Agricole de Paris, Burgondia, Feminalise, Concours des Vins du Grand Auxerrois, Concours Mondial du Sauvignon, Tastevinage, IWC, Decanter,...) as well as the Hachette guide, La Revue du vin de France, Bourgogne Aujourd'hui, Bettane et Desseauve, En Bourgogne, Le Petit Futé ...
Terroir and breeding
The vines that produce this excellent Chablis grow on Kimmeridgian saline and marl soil. They were planted in 1989, on a surface area of 1 ha 02.
Elaboration by pneumatic pressing and static settling. Classic vinification in thermo-regulated vats. Average production: 8,200 bottles per year. This Chablis will age very well from 2 to 8 years or more, depending on the vintage.
Pale yellow colour with green reflections, brilliant, luminous and limpid. On the nose: very fresh, mineral, iodized. The depth of the aromas adds to the power of the fruit. On the palate, finesse and length make all the potential of this excellent wine.
It can be enjoyed with oysters, sea bream or sea bass in the oven, a leg of monkfish, scallops just seared in a frying pan, veal blanquette, goat's cheese, Comté cheese...