Maison Régnard

France

Maison Régnard
Maison Régnard is one of the oldest and most prestigious Maisons de Bourgogne, founded in 1860 by Monsieur Régnard.

Producing Chablis that are internationally awarded for their elegance, purity and expression of terroir

In 1984, the Baron Patrick de Ladoucette took over the Domaine and continued to preserve, yet improve the style and the typicity of the wines. Maison Régnard produces the seven Grands Crus de Chablis (Les Clos, Bougros, Blanchots, Grenouilles, Les Preuses, Valmur and Vaudésir), the five principle Premiers crus (Fourchaume, Montmains, Vaillons, Montée de Tonnerre and Mont de Milieu), Chablis and Petit Chablis.

In 1992, Baron Patrick created Grand Régnard, a special cuvée presented in a unique bottle from a selection of the best plots of Chablis de la Maison. Each year this cuvée is the purest expression of the youth and the fruit of Chablis.

At Régnard, Baron’s innovative approach to modernizing the Ladoucette cellars in Pouilly-sur-Loire has inspired similar advancements. We've introduced thermo-controlled stainless steel fermentation tanks and sodium lamps in our aging sheds to prevent light damage, ensuring the highest quality for our wines.

During the harvest season, every grape is handpicked with care and then gently pressed. The must is transferred to small vats for natural clarification before moving to stainless steel tanks for malolactic fermentation. We utilize four distinct types of yeast during fermentation, each contributing unique characteristics to the wine, resulting in a complex and refined final product.

The fermentation process is meticulously regulated at temperatures between 68-71ºF using water circulated in the double lining of the tanks. Following the initial fermentation, all our wines undergo malolactic fermentation, where bacteria are introduced to reduce acidity and enhance complexity and stability.

Subsequently, the wine is racked to remove the lees and fined with a fining agent. After careful blending, the wine undergoes a cold stabilization process to remove tartrate deposits. Finally, the wine is filtered and meticulously bottled, ready to be enjoyed by connoisseurs and enthusiasts alike.