Jonathan Pabiot started his winemaking business with three hectares of wines in 2005, handed down to him by his grandfather. In 2010, he merged with his father’s 15-hectare property. Today, Domaine Jonathan Didier Pabiot covers 15 hectares where Sauvignon Blanc mainly grows (85%) along with the little-know variety called Chasselas (15%).
The vines are tended to with care using organic and biodynamic methods. In the winery, there is little intervention to vinification, which allows the grapes and terroirs to shine. Ageing mainly takes place in stainless steel or concrete vats and for the finest wines, wooden barrels are also used to complement their structure and cellaring potential. Sulphur is limited during bottling. Jonathan creates vibrant, pure wines and is a rising star to follow closely.