Saint-Bris le Vineux
Domaine Pierre-Louis & Jean-François Bersan
Domaine Jacques-Frédéric Mugnier
Domaine François Bertheau
Maison MC Thiriet
Domaine Jean-Baptiste Boudier
By this time Jean-Baptiste had already worked stints at wine estates worldwide including Nicolas Rossignol in Burgundy, Vieux Télégraphe in Châteauneuf-du-Pape, Château Haut-Brion in Pessac-Léognan & Domaine Gauby in Rousillon.
The parcels are worked organically and are regularly ploughed to turn the wild herbs growing between the rows back into the soils and also to encourage the roots to delve deeper. In the cuvérie the wines are made with a very light touch. The must is fermented by indigenous yeasts in stainless steel with gentle extraction of tannin and colour. Sulphur additions are kept to an absolute minimum. The input of new oak is modest to allow the cool terroirs he works to express their fruit with clarity and precision.
This exciting domaine shows that genuine greatness can be achieved in humble terroirs when ambition is combined with compassionate intelligence, hard work and perseverance.
Domaine Chandon de Briailles
Domaine Pierre Guillemot
Domaine Nicolas Rossignol
Domaine Clos de la Chapelle
Domaine Yvon (Thibaud) Clerget
Domaine Henri Delagrange
Domaine Joseph Voillot
Domaine (Jean & Gilles) Lafouge
Domaine Pierre Girardin
Domaine Sylvain Morey
The reds are made with a gentle extraction with daily pumping over rather than punching down. For the 1er Crus 50% of whole bunches are retained during fermentation. New oak is around 30% for the reds.
The whites are directly pressed and fermented in barrel with indigenous yeasts. New oak never exceeds 25%. During the élevage on fine lees no battonage is done to keep precision and tension. After one year in barrel the wines are blended and kept for a further 6 months in tank to ‘come together.’