Domaine Passy Le Clou Petit Chablis

Domaine Passy Le Clou is a rising-star estate located in Beine, a village in the western region of Chablis in Burgundy.

The Estate was originally established (in 1950s) as Domaine Patrice by cereal farmers who shifted to viticulture, supplying local cooperatives and negotiants.

Marine Descombe acquired it in 2017. A 5th generation winemaker whose family roots trace back to 1905 in Beaujolais and her partner Kevin Jandard bought the property from Gérard Patrice, renaming it Domaine Passy Le Clou.

The land includes 30 to 32 hectares distributed across 21 distinct plots in the Chablis region.

These 21 plots are kept separated throughout pressing and fermentation, blending them thoughtfully to capture various micro-terroirs. The Petit Chablis parcels sit predominantly on younger Portlandian limestone top-plateaus, giving the wine its signature sharp, cold-stone drive.

Estate is certified HVE Level 3 (High Environmental Value) with ongoing conversion toward organic practices.

Viticulture focuses on agroforestry, incorporating cover crops, natural tree hedges to foster biodiversity, and mechanical soil tilling to avoid chemical herbicides.

Chardonnay grapes are harvested early in the morning to preserve fresh malic acid levels. Parcels are kept strictly separate from press to tank to reflect individual block profiles.

Whole bunches undergo gentle pneumatic pressing to extract clear juice without crushing the seeds or skins, avoiding harsh tannins. The must undergoes débourbage (cold settling) for 12–24 hours to clear heavy solids before fermentation.)

Alcoholic fermentation occurs entirely in thermo-regulated stainless steel vats kept at cool temperatures (16°C–18°C / 60°F–64°F). This slow fermentation preserves delicate floral and citrus aromas.

The wine completes 100% Malolactic Fermentation (MLF), converting sharp malic acid into softer lactic acid for balanced mouthfeel without stripping freshness. It is then aged on its fine lees (sur lie) in stainless steel tanks for 6–8 months to build mid-palate texture and complexity.

After light fining and minimal cross-flow filtration to achieve brilliant clarity, the wine is bottled under protective gas to prevent early oxidation, retaining its signature laser-sharp finish.