Mauperthuis now makes wine from around 20ha of its own vineyards – in organic conversion since 2019 – on some of the best south-facing slopes in Chablis, along with some of the exciting yet unsung Burgundy appellations south-east of Auxerre like St-Bris, Chitry and Irancy. The domaine itself is based in the village of Massangis, a short drive south of Chablis. However since Laurent’s acquisition of Domaine des Marronniers in 201? the wines for both domaines have been produced at the Marronniers cellar slap bang on the Grand Rue de Chablis. In charge of winemaking is Stéphane Saillet. After gaining valuable experience with Domaine Zind-Humbrecht in Alsace and Domaine Viret in the Rhône Valley, as well as enjoying a spell making wine in Niagara, Canada, Stéphane settled in Chablis, starting at Domaine Mauperthuis in 2014. Stéphane takes a ‘less is more’ approach to winemaking: fermentation is with indigenous yeasts and no oenological products are used except a little sulphur after racking and at bottling. Oak use is judicious, with barrels sourced from 10 different coopers and new oak generally kept to not more than 10% of the final blend for Grand Reserve wines. Stéphane is also experimenting with amphorae for ageing both whites and reds – pretty rare in the relatively staid environs of Chablis. Whatever the appellation, Mauperthuis’ wines strike a consistent balance between approachability, typicity and terroir focus.