Bourgogne, Bourgogne,Pommard premier cru,Volnay,Saint-Aubin,Meursault,Bourgogne aligoté,Puligny-Montrachet 1er Cru
Take the lead in a Burgundy estate at less than thirty years old? That was Romaric's bet...
Bourgogne, Petit Chablis,Chablis,Chablis premier cru Montmains,0,Chablis Premier Cru Fourchaume,Chablis Grand Cru Bougros
Known as an expert on his terroir, Jean-Marc Brocard has been convinced since his beginnings in...
Château de Premeaux
Bourgogne, Bourgogne Hautes Côtes de Nuits,Nuits-Saint-Georges,Nuits-Saint-Georges Premier Cru,Morey-Saint-Denis,Bourgogne,Bourgogne aligoté,Côte de nuits villages
Arnaud Pelletier, before taking over the family winery, lived a completely different life...
Domaine Laboureau Pascal...
Bourgogne, Volnay,Pernand Vergelesses,chorey les beaune,Bourgogne,Corton Charlemagne,Volnay 1er cru Les Lurets,Bourgogne aligoté
Our field is very eclectic. We are fortunate to be able to cultivate very different parcels, from the Côte de Beaune from Chassagne to Santenay, to the Côte Chalonnaise, and from the first growths to Bourgogne Aligoté. This with one major exception, our Mercurey Premier Cru du Clos Marcilly, in monopoly, each wine is different and has its own specificities...Lire plus Learn more
Our field is very eclectic. We are fortunate to be able to cultivate very different parcels, from the Côte de Beaune from Chassagne to Santenay, to the Côte Chalonnaise, and from the first growths to Bourgogne Aligoté. This with one major exception, our Mercurey Premier Cru du Clos Marcilly, in monopoly.
Each wine is different and has its own specificities due to the so varied terroirs in our beautiful region. The rule is that the basement gives us back what we give it. All the work done in the vineyards allows the grapes to give us the quintessence of their climate.
Santenay village on deep, clayey soils will be rich and silky, Mercurey Premier Cru white, set on a very calcareous and rocky soil, will give off more lively and sliced aromas. Every wine is important. We attach the same concern and have the same rigour to each appellation.
How do you find yourself a winegrower in Chassagne-Montrachet when you are a restaurateur in Paris? Sometimes chance does things right. Of course, you must love wine and Burgundy. That is not enough.
When one day in 2010, I get a phone call from a friend who asks me: "Chassagne, is it interesting?", I answer "Of course, we're having a tasting?". "No, it's the vine," he said to me. I don't understand, then one thing led to another, I see that there may be an opportunity to restore a domain that is close to being abandoned. The work is enormous, but the climates are of high quality, and then what a chance to reach Burgundy.
At the beginning of 2011, the step is taken. Since then, it has been necessary to pull up, replant, clean, equip and surround oneself. In 2013, Jean-Baptiste ALINC, an oenologist by training, joined the estate to support me in this adventure thanks to his knowledge, his know-how and his energy. Year after year, we do everything we can to improve.
Being a winegrower is an honour, coupled with a lucky break when you're not from the seraglio. If one day I had been asked if I would like to be a winegrower in Chassagne-Montrachet, I would have laughed. Of course I would like that like many other dreams. I never thought it would ever be possible. I think that if we are so lucky, we must do our utmost to be worthy of it.
You can't make good wines without good grapes. To have good grapes you have to give a lot to the vine. She knows how to give it back to us. I love wine from all regions, if it is well made, with love and passion. For me, there are no great wines and small wines. Good wine is the one you love.
And then wine is also, and above all, a story of sharing and conviviality. A lined up with friends and a good sausage can often be more enjoyable than a great vintage tasted alone. My oldest memories of wine go back to my summer holidays in Burgundy. There was red wine at the table. I am not at all sure that it was of high quality. But we were allowed a little drop in our water worm. Fresh spring water. This reddened water was the best of all drinks.