Alain Mathias

Chablis

Location Epineuil
Grapes Chardonnay, Pinot Noir
Viticulture Certified Organic & Biodynamic (AB)
Producer Bastien & Carole Mathias
Website www.domainealainmathias.com
Location Epineuil
Grapes Chardonnay, Pinot Noir
Viticulture Certified Organic & Biodynamic (AB)
Producer Bastien & Carole Mathias
Website www.domainealainmathias.com

Founded in 1982 by Alain Mathias, the Domaine is now in the hands of his son Bastien and his wife Carole, who took over the reins in 2015. Alain’s ethos was radical for the time, bringing organic and sustainable practices to his vines and cellar, which is dug out of an old quarry in Epineuil, eschewing the mechanical practices that were becoming the norm for a region keen to cash in on its increasingly famous reputation.

Carole and Bastien continue this work, whilst bringing their own ideas to take the domain forward, and to implement methods that retain purity and freshness against an increasingly warming climate. They have bought in larger oak vessels for ageing, and some ceramic jars, amphora and new stainless-steel tanks to help preserve the delicate balance of their wines. Their vineyards are located in Villy and Lignorelles in the north of the appellation where the soils are Portlandian and Jurassic and 1er Cru Vau de Vey, one of the steepest 1er cru vineyards planted over Kimmeridgian limestone.

The 2022 vintage in Chablis is considered one of the greatest of the past 10 years. It was warm and dry, but thanks healthy fruit, a cooler run into harvest and moderate yields, acidity has been preserved and balance is the hallmark. After 2021, with its frosts and rain, this was a blessing, and one in which allows them to stretch out and showcase their terroir and their own skill as winemakers. The wines are all spontaneously fermented and bottled with minimal levels of sulphur.

Alain Mathias Wines

Domaine Mathias Petit Chablis 100% Chardonnay produced from 1.3ha vineyard in Lignorelles (north Chablis), from clay soils dating from the upper Jurassic. The 25yo, organic grapes are gently pressed using a pneumatic press. Transfer of the must into vats by gravity. Static 24-hour settling in tanks prior to racking and selection of the finest lees. Alcoholic fermentation lasts two weeks and MLF also starts naturally in the same tanks. The ageing continues for 18 months which gives a great stability to the wine. As a result of this no stabilisation or filtering takes place prior to bottling.
Domaine Mathias Chablis Chardonnay. 2.5 hectares of vines planted in Lignerolles in the north of Chablis. The soil is Jurassique with Kimmeridgian marl and Portlandian limestone. The fruit is pressed lightly in a pneumatic press over an extended period to allow phenolic build up. The lees are selected after racking and the wine is aged for 10 months in stainless steel, with full MLF. The wine is then lightly filtered prior to bottling. The nose is at first flush with mineral coolness, with some fleshy fruit, hint of cob nut, apple skin and rhubarb. The palate is taut with finely wound fruit and a long clean finish.
Domaine Mathias Bourgogne Tonnerre Cote de Grisey 1.5ha of 15 year old vines planted in Jurassique soil with marl and Kimmeridgian limestone. The vines are in the only parcel to have a Lieu Dit in Tonnerre (Cote de Grisey) as it has such excellent soil and southerly exposition. Ferment lasts for 2 weeks in 50% Amphora and oak tonneaux. Ageing is for 12 months and the wine is assembled and settled prior to bottling. This is a super expressive wine, both racey and voluptuous, rich and elegant. The latitude allows the concentration of fruit some freedom, as there is tension underlying the wine throughout.
Domaine Mathias Chablis 1er Cru Vau de Vey The .55 ha vineyard lies in the village of Beine, on the western side of Chablis. The steep slopes here leave their mark on the wines produced, Vau de Vey has a very strong identity, as does the the Jurassique soil over Kimmeridgian limestone. The slope is south facing, with an easterly slant and is always worked by hand. The fruit is pressed in pneumatic presses over a long period, and gravity fed to settling tanks. After racking off the gross lees the wine is fermented for 12 days in 50% sandstone amphora and 50% neutral old oak. Ageing is in the same containers, and then assembled and left for 6 months in stainless steel prior to bottling.
Domaine Mathias Bourgogne Epineuil Tradtition Pinot Noir. 2.5 hectares of 30yo vines planted on Jurassique soil and Kimmeridgian limestone located in Epineuil. The fermentation is carried out with pigeage and remontage in order to extract all the tannins and fruit from the light skins, and this lasts for just one week. Elevage is in 40% Stainless steel and 60% oak vats, which allows the tannins to to soften out and the wine to gain complexity. It is a delicious and highly tuned wine which has both complex Pinot aromatics and concentrated, well honed structure.
Domaine Mathias Petit Chablis 100% Chardonnay produced from 1.3ha vineyard in Lignorelles (north Chablis), from clay soils dating from the upper Jurassic. The 25yo, organic grapes are gently pressed using a pneumatic press. Transfer of the must into vats by gravity. Static 24-hour settling in tanks prior to racking and selection of the finest lees. Alcoholic fermentation lasts two weeks and MLF also starts naturally in the same tanks. The ageing continues for 18 months which gives a great stability to the wine. As a result of this no stabilisation or filtering takes place prior to bottling.
Domaine Mathias Chablis Chardonnay. 2.5 hectares of vines planted in Lignerolles in the north of Chablis. The soil is Jurassique with Kimmeridgian marl and Portlandian limestone. The fruit is pressed lightly in a pneumatic press over an extended period to allow phenolic build up. The lees are selected after racking and the wine is aged for 10 months in stainless steel, with full MLF. The wine is then lightly filtered prior to bottling. The nose is at first flush with mineral coolness, with some fleshy fruit, hint of cob nut, apple skin and rhubarb. The palate is taut with finely wound fruit and a long clean finish.
Domaine Mathias Bourgogne Tonnerre Cote de Grisey 1.5ha of 15 year old vines planted in Jurassique soil with marl and Kimmeridgian limestone. The vines are in the only parcel to have a Lieu Dit in Tonnerre (Cote de Grisey) as it has such excellent soil and southerly exposition. Ferment lasts for 2 weeks in 50% Amphora and oak tonneaux. Ageing is for 12 months and the wine is assembled and settled prior to bottling. This is a super expressive wine, both racey and voluptuous, rich and elegant. The latitude allows the concentration of fruit some freedom, as there is tension underlying the wine throughout.
Domaine Mathias Chablis 1er Cru Vau de Vey The .55 ha vineyard lies in the vllage of Beine, on the western side of Chablis. The steep slopes here leave their mark on the wines produced, Vau de Vey has a very strong identity, as does the the Jurassique soil over Kimmeridgian limestone. The slope is south facing, with an easterly slant and is always worked by hand. The fruit is pressed in pneumatic presses over a long period, and gravity fed to settling tanks. After racking off the gross lees the wine is fermented for 12 days in 50% sandstone amphora and 50% neutral old oak. Ageing is in the same containers, and then assembled and left for 6 months in stainless steel prior to bottling.
Domaine Mathias Bourgogne Epineuil Tradtition Pinot Noir. 2.5 hectares of 30yo vines planted on Jurassique soil and Kimmeridgian limestone located in Epineuil. The fermentation is carried out with pigeage and remontage in order to extract all the tannins and fruit from the light skins, and this lasts for just one week. Elevage is in 40% Stainless steel and 60% oak vats, which allows the tannins to to soften out and the wine to gain complexity. It is a delicious and highly tuned wine which has both complex Pinot aromatics and concentrated, well honed structure.