Marion Mothe is a fifth-generation family member of Domaine du Colombier. At just 21, Marion joined the domaine, and by the age of 27, she had become a partner, taking on responsibility for both vinification and marketing. Now, she is positioning herself as one of the key figures of Chablis’ new generation. “We are a family estate, and I am the 5th generation,” she says. “For me, it’s a pride to meet people and share our expertise with them. Making wine is good, but selling it is even better.”

Domaine du Colombier, established in 1887, has long been a cornerstone of Chablis winemaking, producing 430,000 bottles per year, with 80% of it exported. But it’s the newest face of the estate, Marion Mothe, daughter of Thierry Mothe, who is injecting a fresh energy into the family-run business, with her very own ‘Domaine Marion Mothe’.

Marion is also keenly aware of the environmental challenges Chablis faces, leading the estate toward sustainability. “We need to respond to societal demands by using cultural techniques that require fewer inputs and dry materials that can reduce the carbon footprint,” she says, showing that the future of Chablis is not just about innovation in the cellar but also in the vineyard. While she acknowledges the challenges of recent vintages, particularly due to climate change, she remains optimistic about Chablis’ future. “Chablis remains, in my view, an essential white wine of the world,” she says. For Marion, and the next generation she represents, the future of Chablis is bright, forward-thinking, and still deeply rooted in its terroir.

Marion’s approach reflects a blend of the tried-and-true and a contemporary sensibility. “Working with my father taught me to combine traditional and modern techniques, and bring my feminine touch to wine,” she says. “The new generation is closer to nature by practicing plowing for the soil, letting indigenous yeasts do their work for winemaking, but always innovating with modern containers such as the amphora.”

While Domaine du Colombier maintains its roots producing classic Chablis wines, Marion has adapted to today’s trends. To meet the growing demand for fresher, lighter wines, the estate now harvests earlier, employs low-temperature fermentation, and shortens the aging process. “Consumers are looking for fruity, light, refreshing wines that are meant to be drunk young,” she explains, highlighting how the domaine is making subtle adjustments without losing sight of its heritage.