Why it matters
The producer
Every vineyard plot is vinified independently at Domaine Passy le Clou. The domaine makes Chablis in the village of Beine, with just over 32 hectares and a winemaking team of seven people. Each plot remains separate in the cellar to showcase its individual expression of terroir.
The range covers Petit Chablis, Chablis and Chablis 1er Cru Beauroy. Stainless steel keeps the production focused on the wines' appellation and plot distinctions.
Place and vineyards
Where the wines begin
Domaine Passy le Clou is based in Beine, with vineyards scattered around the village. Ninety five percent of the vines are planted in the Petit Chablis and Chablis appellations, with additional holdings in Chablis 1er Cru Beauroy.
The range therefore moves through three Chablis levels. Petit Chablis and Chablis provide the broadest appellation addresses, while the 1er Cru designation identifies Beauroy as a named higher vineyard tier within Chablis.
In the cellar
Vineyards and cellar
The cellar follows the vineyard division closely. Fermentation and maturation are handled by plot, allowing each parcel to be vinified independently.
Petit Chablis ferments at controlled temperature for approximately 10 days, undergoes malolactic fermentation, and matures on fine lees for 12 months before bottling. Fine lees are the settled yeast cells left after fermentation. All the wines receive 12 to 18 months of elevage before bottling.
Wines to know
The range in view
The range begins with Petit Chablis, continues through Chablis Classic, and reaches Chablis 1er Cru Beauroy. The appellation levels separate the bottles by vineyard status, while the cellar keeps the wines in stainless steel for the Classic and Beauroy bottlings.
Chablis has a fresh palate and a fruity finish. Beauroy carries the 1er Cru designation, giving the range a named vineyard tier alongside the broader Petit Chablis and Chablis appellations.