Thierry Laffay, Chablis Grand Cru Bougros 2018

Unlike many larger estates in Chablis, Laffay harvests all grapes by hand to ensure only the highest-quality fruit reaches the cellar.

Grapes are processed using pneumatic bladder presses, which allow for a delicate extraction of juice while avoiding harsh tannins.

While his village and Premier Cru wines are often made in stainless steel, this Grand Cru is fermented in oak barrels. Laffay uses a mix of 15–20% new oak and older barrels (one to three years old) to add weight and subtle spice without overpowering the wine’s natural minerality.

Fermentations generally start with indigenous yeasts and take place without chaptalisation (adding sugar), maintaining the purity of the warm 2018 vintage.

The wine is aged on its fine lees for roughly 12 to 14 months. During this time, it undergoes a long, slow malolactic fermentation in cool cellars, which transforms sharp acids into a smoother, creamier texture.

The estate follows lutte raisonnée (reasoned cultivation), avoiding systemic chemical treatments and focusing on sustainable farming to preserve the integrity of the soil and grapes.

The estate is a boutique operation covering just 7 hectares across Chablis. Thierry Laffay led the domaine from 1978 until 2024, when he passed leadership to his daughters, Mélanie and Maïlys. The family practiceslutte raisonnée(reasoned cultivation), avoiding systematic chemical treatments and focusing on low-intervention, traditional winemaking to express the purity of their old vines