La cave du maître de poste

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“Winegrowers from father to son since 1577”

Formerly a stagecoach relay, the estate saw Casanova change horses in June 1750. On his return from the Island of Elba, Napoleon I stopped there on March 17, 1815. Alexandre Dumas was there....

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(89) Yonne

Formerly a stagecoach relay, the estate saw Casanova change horses in June 1750. On his return from the Island of Elba, Napoleon I stopped there on March 17, 1815. Alexandre Dumas had his habits there, invited by the notary Charpillon, deputy mayor of Saint Bris who was his electoral agent. In addition to our history, we know each of our soils and subsoils, where we adopt each planted foot to control its appearance as much as possible. In this way we vinify each plot separately and then decide whether to assemble them at the end.

Our story

It is in the heart of the Auxerrois Vineyard, in an old 18th century post house that we cultivate, while perpetuating the tradition, the noble art of the Vine and Wine by applying modern winemaking technologies. My takeover of the estate was natural and is linked to a passion that has developed over time.

Philippe Sorin de la Cave du Maitre de Poste

La cave de la Cave du Maitre de Poste

Barriques de la Cave du Maitre de Poste

L'entrée de la Cave du Maitre de Poste

Other little stories

Being a winegrower means knowing your land and respecting it. What makes me get up in the morning is to be alone with nature, the freedom to control a product from A to Z: we are masters of our product from its harvest to its marketing. Moreover, I consider wine as a noble product, which forces me to constantly question myself. I created 3 vintages that did not exist before in the estate. The particularity of the latter is that I worked in a fragmented way. Each soil is controlled, we know the characteristics that the terroir will give to the wine. We can make personalized vinifications on a plot scale. This is particularly the case for St Bris de Coutance. It is a different way of seeing wine, with lower volumes and more respectful techniques.

The wines of the estate, produced from the work of the parcels, are worked in a sustainable way. Convinced that nature gives us back what we bring to it, we never have any bad or pleasant surprises about our work: the rendering speaks for itself, everything depends on the energy we put into it! I like this revival for the quality that we have seen in recent years in the wine industry. But what annoys me is that wine - which I consider to be a separate and noble product - is becoming popular and small estates are disappearing.