Patrice du Jeu

@les-heritiers-saint-genys

Joined on 06/07/16

Region : Bourgogne

Appellations : Mercurey, Côte de Beaune, Hautes Côtes de Beaune, Santenay, 0, Chassagne-Montrachet 1er Cru

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Les Héritiers Saint-Genys

(65 ratings)

“From restaurateur to winegrower”

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(21) Côte-d'Or

Our field is very eclectic. We are fortunate to be able to cultivate very different parcels, from the Côte de Beaune from Chassagne to Maranges, from the Côte chalonnaise, and from the Premier Crus to Aligoté. This with one major exception, our Mercurey Premier Cru du Clos Marcilly. 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 marly 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.

Our story

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. Today I confess a certain pride in the work accomplished, while keeping a great humility because it is the vine that commands us and gives us the opportunity to make these good wines.

Le caveau du Domaine Les Héritiers Saint-Genys

Les cuves du Domaine Les Héritiers Saint-Genys

Exposition du Domaine Les Héritiers Saint-Genys

Les vendanges au Domaine Les Héritiers Saint-Genys

Other little stories

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 you are so lucky, you have to do your best to be worthy of it, you don'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 have always loved wine and the history it represents. The beauty of the vine and the magic of winemaking. The rhythm imposed by nature, time is necessary. There is no room for haste. 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. Then I was always interested in wine. Since I was given the chance to make them, I have only one concern. Respect the vine and soil as much as possible to get the best out of them. In Burgundy, the soil is very varied, and it is the one who orders, all our wines receive the same attention, from the vine to the bottle. The work is the same for everyone. The varieties come from nature and we simply try to transpose them as faithfully as possible into the bottle.