The Chablis vineyards are situated North of the Côte d'Or, midway between Dijon and Paris. This soil is unique : it is a mix of clay with billions of petrified shells. The wines are from 100% Chardonnay. Joseph DROUHIN owns 40 hectares of Chablis, Chablis Premier Crus and Chablis Grand Crus. Conducting short pruning and thus keeping low yields is the key to quality. 

Joseph DROUHIN is to-day a very important vineyard owner in Chablis. When the domain was put together, in the late sixties, part of the land had been abandoned. In the 19th Century, just before the phylloxera crisis, the "département" of Yonne (where Chablis is located) had as many as 40 000 hectares (100 000 acres) under vines. The proximity of Paris made it a convenient source for the capital's consumption of fine, as well as more ordinary, wines. At the heart of this region, 1 000 hectares (2 500 acres) were then planted with Chardonnay, whose name is still locally known as "Beaunois" (i.e. from Beaune). Then, in 1885, the phylloxera disease struck and a long period of slow degradation followed. By 1960, half of the vineyards had disappeared. The other half survived because they were somewhat sheltered from the rigours of harsh Winters and Spring frosts. Numerous fields lay fallow and countless "cuveries" had been abandoned. The vigneron had turned to other types of culture and very often his children had left for good. 

Robert DROUHIN, on his first visit, fell in love with Chablis. Since it is now possible to control frost and to cultivate steep slopes with tractors, it became clear to Robert DROUHIN that what was happening in Côte d'Or could be successfully duplicated in Chablis. After a painstaking research involving study of ancient maps, conversations with old vignerons and tasting of old bottles from abandoned terroirs, Robert DROUHIN was able to locate the best parcels, especially those located in the valley of Vauvillien. To-day, Joseph DROUHIN owns 40 hectares (100 acres), with a sizeable portion in the Grand Crus (7 acres) and Premier Crus (17 acres). It is important to note that the Drouhin domain is strictly located within the historical boundary of the appellation. 

At harvest time, the grapes are hand-picked. The various Permier Crus are vinified separately. The pressing is slow and gentle. The alcoholic fermentation starts naturally in stainless steel fermenters and carefully selected barrels. After 8 to 9 months of ageing, the wine is bottled. 

Chablis Montmains, one of the best Premier Cru vineyards, is a Chablis of great elegance with good ageing potential : 5 to 8 years, even 10 to 12 in a good vintage.