Delphine comes from a family of winemakers. Her professional life has always been connected to the prestigious wineries of Burgundy.
Grégory also comes from Burgundy. Graduated in oenology, he learned the craft from Nadine Gublin at Château de Chamirey in Mercurey and Jean-Pierre de Smet at Domaine de l’Arlot. In 2001 he went to Bordeaux to vinify at Château de Smith-Haut-Lafitte, a Grand Cru from Graves, where he met wine consultant Stéphane Derenoncourt, whom he assisted until 2004. His career continued as he became technical director for Michel Chapoutier and director for Ferraton Père et Fils.
From 2011 to 2022, Grégory was technical director of Domaine Laroche in Chablis. At the same time, he worked as a consultant for Quinta Do Monte d’Oiro in Portugal, which he has guided since 2006.
Since 2023, Grégory combines his work as winemaker at Maison de la Chapelle with that of advisor. This exchange of experiences and community of knowledge further anchor Grégory and Delphine in this sensitive approach to vineyards and wine, close to a spirit of camaraderie.
Since Chablis is quite northern with a cooler climate, the wine has a somewhat higher acidity than the more southern parts of Burgundy. Although Chablis is made from the Chardonnay grape, it has a freshness comparable to Sauvignon Blanc. The composition of the limestone soil is decisive for the finesse of the wine.
Chablis pairs excellently with shellfish and seafood dishes, as well as fish meals. It also combines well with white meat and tame poultry.
The ideal serving temperature is between 8 and 10°C.
Grégory also comes from Burgundy. Graduated in oenology, he learned the craft from Nadine Gublin at Château de Chamirey in Mercurey and Jean-Pierre de Smet at Domaine de l’Arlot. In 2001 he went to Bordeaux to vinify at Château de Smith-Haut-Lafitte, a Grand Cru from Graves, where he met wine consultant Stéphane Derenoncourt, whom he assisted until 2004. His career continued as he became technical director for Michel Chapoutier and director for Ferraton Père et Fils.
From 2011 to 2022, Grégory was technical director of Domaine Laroche in Chablis. At the same time, he worked as a consultant for Quinta Do Monte d’Oiro in Portugal, which he has guided since 2006.
Since 2023, Grégory combines his work as winemaker at Maison de la Chapelle with that of advisor. This exchange of experiences and community of knowledge further anchor Grégory and Delphine in this sensitive approach to vineyards and wine, close to a spirit of camaraderie.
Since Chablis is quite northern with a cooler climate, the wine has a somewhat higher acidity than the more southern parts of Burgundy. Although Chablis is made from the Chardonnay grape, it has a freshness comparable to Sauvignon Blanc. The composition of the limestone soil is decisive for the finesse of the wine.
Chablis pairs excellently with shellfish and seafood dishes, as well as fish meals. It also combines well with white meat and tame poultry.
The ideal serving temperature is between 8 and 10°C.