Pascal Robin

Pascal Robin spent thirty-six years as cellar master at a Chablis estate — presses, tanks, vinification — before founding his own house at Quenne in 2018. Maison Pascal Robin is registered as négociant-vinificateur-éleveur: he vinifies and ages everything himself, working partly with his family’s vines at Beine, held for more than twenty-five years, and partly with fruit from growers across the appellation.

Grapes are picked by hand and fermented without commercial yeasts. Work in the vines follows biodynamic principles and the lunar calendar, without certification. Ageing runs in stainless steel or in barrel on fine lees, in casks between seven and twenty years old — kept deliberately old so the wood stays out of the way.

Oenoteca imports four wines: L’Orée de Lys from old vines, the premiers crus Vaillons and Fourchaume, and Bougros, at the western end of the Chablis grand cru hillside.

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