Christophe Camu

About

Owners & winemakers: Christophe & Dylan Camu
Vineyards: 15ha in Petit Chablis and Chablis, including Premier and Grand Cru sites, plus a small parcel in Irancy
Vineyard management: Sustainable (HVE3)
Soils: Calcareous Kimmeridge clay
Grapes grown: Chardonnay, Pinot Noir, César
Annual production: 95,000 bottles

Quick facts:

• Father and son Christophe and Dylan Camu are the sixth and seventh generation of their family to make wine in Chablis.
• He still sells some grapes to the co-op, but hopes to bring all of the production in house in the next few years.
• Dylan is an up-and-coming young talent making classical wines using indigenous yeasts and environmentally considerate farming techniques.
• “Since childhood, my only dream has been to take charge of the family domaine and carry on the Camu name in the world of wine.” – Dylan Camu

The Camu family has been growing grapes in Chablis for hundreds of years. Historically, they sold the majority of grapes to the local co-op until Christophe Camu established the eponymous domaine in 1990. His son Dylan took over in 2015, and now, barely in his 30s, he’s one of the up-and-coming talents in the region. The domaine has holdings across four different appellations: Petit Chablis, Chablis, Premiers Crus (including Montmains and Beauroy), and a Grand Cru (Les Clos).

Dylan tells us that his goal is to make wines with an identity, that are distinctly Chablis. The region is defined by its Kimmeridgian clay-limestone soils, which give the wines their characteristic gunflint minerality. “I put a tremendous amount of importance of my terroir, without forgetting that it’s a living product,” he explains. “I prefer the least intervention possible–that allows the terroir as well as the plant to naturally express itself.” Wines are vinified with native yeasts and aged for at least five months in stainless steel or enamel tanks, or 8-12 months in second to third-use oak barrels for the crus.