The Pinson family have been growing grapes and making wine since 1640. They were among the first in Chablis to bottle their wines for public sale, in the 1880s. By 2009, the area under vine had grown to about 14 hectares, with holdings in Grand Cru, Premier Cru and village-level Chablis vineyards. The wines are made in the classic Chablis style while expressing the distinctive character of each terroir.
Domaine Pinson Frères has a fine range of vineyard sites, including four parcels in the Grand Cru Les Clos from which they make two different cuvées, and which allows them to combine the best features of the site.
The frères in the name are brothers Laurent and Christophe Pinson. Christophe’s daughter Charlène has been winemaker here 2008, arriving with a degree in viticulture-and-winemaking from Beaune, and experience working in the Rhône. She has retained the traditions that have served the domaine well, using small amounts of new oak and mostly stainless steel, and has also introduced improvements in the cuverie, such as smaller tanks for more precise blending.
The domaine’s 14 hectares include holdings in Grand Cru (Les Clos), Premier Cru (Forêts, Fourchaume, Vaillons, Mont de Milieu, Montmains and Vaugiraut) and about two hectares of village Chablis. The estate’s plots on the left bank of the Serein River have Kimmeridgian soils rich in marine calcium and marl. On the right bank, soils are rich in calcium but with more clay, favouring a slightly richer style of wine. No weedkillers or insecticides are used, and yields are strictly controlled.
The Grand Cru and Premier Cru wines are fermented in 10-20% new oak, with the balance in stainless steel, and matured in older oak barrels. The village-level Chablis is fermented and aged entirely in stainless steel.