This is the extraordinary story of the Domaines des Malandes, one of the pioneers of what we know today as appellation Chablis. Over three generations, a domain has been built and nurtured that is as complete a picture of the history of Chablis that we have ever seen. Our good friend and erstwhile Beaujolais producer, Richard Rottiers, and his sister Amandine are now at the helm of this family-owned domain.
The origins of the estate in Fourchaume date back to 1949, when the first grapes were harvested under challenging conditions marked by frost and limited mechanization. Despite these difficulties, the vineyard was successfully developed and expanded, eventually passing to the next generation, who continued to grow the estate to 7 hectares.
In 1973, a new chapter began with the establishment of a dedicated estate in Chablis. Over the following decades, the vineyard area and winery facilities were expanded and modernized, and the wines were introduced to renowned restaurants across Asia, Europe, and the Americas. In 2018, management transitioned to the next generation, with responsibilities divided between estate operations and sales and communications. The team also includes partners with international winemaking experience, contributing expertise from regions such as California, South Africa, and New Zealand.
The estate benefits from the guidance of an experienced oenologist, ensuring a focus on precision, aromatic finesse, and respect for the unique terroir. The vineyard team consists of full-time professionals dedicated to viticulture, logistics, and administration.
Today, the estate cultivates 29 hectares of vines, including Petit Chablis in Beines and
Lignorelles, Chablis in Préhy, Chablis, Milly, and La Chapelle Vaupelteigne, Chablis Premier Cru in Vau de Vey, Côte de Léchet, Montmains, Fourchaume, and Mont de Milieu, and Grand Cru in Vaudésir and Les Clos. The diversity of soils and exposures across these plots imparts a unique character to each wine.
Sustainable viticulture is a core value, with investments in soil management tools and the exclusive use of organic fertilizers. The estate began its conversion to organic farming in 2019, and the first certified organic vintage was released in 2022. Vineyard care includes disease prevention, selective plowing with draft horses for soil aeration, and innovative practices to extend vine longevity.
Genetic diversity is preserved through mass selection, with heritage plots planted in 1963 providing unique plant material for future generations. Harvest timing is carefully determined for optimal ripeness and grape health, with rigorous sampling protocols in place.
Wine quality is rooted in vineyard practices that promote healthy, concentrated fruit rich in essential minerals. Vinification is tailored to express the character of each terroir, utilizing both stainless steel vats and French oak barrels, including 228L barrels and select demi-muids, to enhance roundness and texture in select Premier and Grand Crus.
The estate’s philosophy emphasizes environmental stewardship and a commitment to the quality and typicity of its wines. The resulting wines are celebrated for their freshness, finesse, and minerality, reflecting the distinctive Kimmeridgian subsoil of the Chablis region.
The portfolio includes:
Bourgogne Côtes d'Auxerre Blanc
Saint-Bris
Petit Chablis
Chablis
Chablis Envers de Valmur
Chablis 1er Cru Côte de Léchet
Chablis 1er Cru Vau de Vey
Chablis 1er Cru Montmains
Chablis 1er Cru Fourchaume
Chablis 1er Cru Mont de Milieu
Chablis Grand Cru Vaudésir
Chablis Grand Cru Les Clos
Chablis Grand Cru Valmur
Each wine offers a unique expression of its origin, crafted with care and respect for tradition and the environment.
Tasting Notes:
Petit Chablis With several parcels of 25–45 year-old vines on the Left Bank, the domain makes a Petit Chablis (‘Petit Chablis’ is the equivalent to appellation Bourgogne for the wines of Chablis) which is vinified in stainless steel and then allowed to rest 6–8 months in stainless allowing it to develop the tension that Chablis is known for. Fleshy white peach fruit dominates, and the wine is fresh and pure, accessible young.
Chablis
From 35 acres in several plots on the Left Bank, this Chablis comes from 25–50 year old vines. The wine is vinified in 100% stainless steel and allowed to develop ‘en masse’ for another 12 months before bottling.
(Tasting notes continued)
An excellent example of the tension and purity of
Chablis Kimmeridgian minerality, with vivacious citrus notes. Fresh and round finish of fruit
and minerality.
Chablis ‘Envers de Valmur’
From 60 year old, southwest-facing, right bank vines, situated at the back of the valley of
Grand Cru Vaudesir, this single-vineyard Chablis is famous in its own right. Vinified 6 months
in 70% stainless and 30% oak, and then allowed to meld for another 6 months in stainless,
this is a wine of great finesse, that drinks way above its appellation. Floral notes and fresh
lemon drive the purity. There is great tension and freshness that give the body contour on
the way to a lovely saline finish.
Chablis 1er Cru ‘Vau de Vey’
45 year old Left Bank vineyard, tucked in behind Cote de Lechet, the wine is vinified in 80%
stainless and left for another 7 months ‘en masse’ yielding an enticing mix of exotic fruits,
complex and strict minerality, persistent fruit and a long, balanced finish between the fruit
and the minerality. A unique and spirited Left Bank premier cru.
Chablis 1er Cru Côte de Léchet
50 year old Left Bank vineyard, with southeast exposition, this could be the paradigm of
Cote de Lechet: strict almost dusty minerality, the way the Chablisiens like it! Vinified 8
months in 70% stainless, and then left another 14 months to develop tension, this is a lively
example of the pure minerality, with a hint of flintiness, the Lechet is famous for. Long
smoky finish on the fruit.
Chablis 1er Cru ‘Montmains’
Left Bank 60 year old vines with southeast exposure, 8 months of vinification in stainless
and another 7 months in steel to bring it together, Montmains is ripe and complex, full
bodied and generous, with fruits right from the attack, through the mid-palate and onto a
finish that is rich with a touch of spice.
Chablis 1er Cru Fourchaume
70 year old vines. I’ll say that again: 70 year old vines, from Fourchaume, perhaps the best
known of all the Chablis premier cru, and without a doubt, the closest in style to Grand Cru.
8 months vinification in 70% stainless, then another 12 months in the tank to marry. Old
vine fruit, fresh and deep, precise and elegant white peach and pear, floral notes. With
beautiful richness, citric but suave, and a lovely saline minerality at the end. Superb.
Chablis 1er Cru ‘Mont de Milieu’
With southern exposition, just like the Grand Cru, and 35 year old vines, this Mont de Milieu
is vinified like a Grand Cru with 8 months in 70% stainless and another 6 months to develop.
This is a wine with a strong personality, rich and elegant, developing from a fruit and
minerality attack that is consistent through mid-palate and carried through to a very long and
elegant finish.
Chablis Grand Cru Vaudésir
From 50-year-old vines, right in the center of the Chablis Grand Cru vineyards, this noble
wine gets 7 months vinification in 70% stainless steel, and another 7 months ‘en masse’.
Purity, elegance and finesse, as you would expect from the crème de la crème. A nice touch
of oak in the structure, rich and ripe, with mineral length and ripe fruit right til the very end.
Chablis Grand Cru Les Clos
Southern exposure is what Chablis Grand Cru is all about. It’s a heat trap. So take 60-year-
old vines from the best spot in Chablis, vinify for 7 months in 70% inox and 7 months to raise
the wine, and you get power! This is a powerful Chablis Grand Cru, elegant, but bursting in
attack. Freshness and purity barely controlled by concentration. Extraordinary length in
both ripe fruit and elegant Kimmeridgian rock.
Chablis Grand Cru Valmur
Grand Cru exposure, Grand Cru ripeness. 70% stainless for 6 months in the vinification, and
another 7 months of steel ‘en masse’. This Grand Cru Valmur has racy acidity, with acacia
floral notes, honeyed, layered, complex. This is a wine balanced between mineral and fruit
with a long finish ending on sweet floral fruit.