Domaine Ventoura, a family-owned estate based in Fontenay près Chablis, began with Auguste Ventoura in 1953, who initially grew cereals and kept a few animals. Fast forward two generations and 11 hectares of vineyards in Petit Chablis, Chablis, and Premier Cru Fourchaume, the estate is now run by his grandson Thomas who from 2009 shifted the focus to bottling and selling their wines rather than supplying the local cooperative as they had previously done.
Thomas Ventoura is a true viticulturalist, spending extensive time in the vineyards, adhering to mostly organic methods and minimising treatments. The domaine utilises a mix of wood and stainless steel for fermentation, depending on the vintage and grape quality. Their rigorous approach involves using natural yeasts and allowing for long, slow fermentations, enhancing the complexity and expression of their wines.
Tasting note :
Warm and inviting on the nose, with ripe fruit aromas complemented by a hint of orange peel and subtle spice. The palate mirrors the nose with harmonious, pulpy flavours, delivering a sun-kissed richness balanced by the fresh minerality typical of Chablis. A well-rounded wine with a smooth, lingering finish, it’s perfect for pairing with oysters, smoked salmon, or white meats.
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