The 2022 whites possess both a purity and density of fruit. The vines struggled and you can taste it, they are in constant competition with eachother beneath the soil, for water and nutrients, and this stress comes through in the fruit of the vines' labor. This really is palpable in the wine, in the tense energy you get from the mouthfeel. There is no secondary flavor here, it is all primary Chardonnay expression, fresh and dense and lively. Each sip begins with quince, crabapple, and zingy mineral notes, opening into lemon pastry and just a suggestion of caramel that lingers into more fresh tension like a not-quite-ripe peach, dancing from the tense young fruit notes into richer flavors then swinging back again before you could ever really say it was rich. Even the Bourgogne blanc is delightfully sappy and energy-dense. (2022 vintage) - Tyler

Pithy, vibrant, and highly expressive for a Bourgogne blanc. I would consider this a step above charming, as the palate has a fair amount of persistence and complexity. (2021 vintage) - Kimberly

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The wife and husband team of Anne-Marie and Jean-Marc Vincent is a remarkable force in Burgundy. During our trip to Burgundy in March 2023, one of the highlights was visiting their domaine located in Santenay. Their passion for growing grapes and producing wine was palpable. Their unwavering commitment to cultivating the finest fruit in harmony with nature was truly inspiring. Jean-Marc’s boundless enthusiasm was contagious and left a lasting impression.

Jean-Marc is always seeking new ideas, helped in part by his close connections with fellow vignerons Olivier Lamy, Bruno Lorenzon, Thomas Bouley and Sylvain Pataille. They share concepts and challenge the limits of contemporary viticulture. One of their most important experiments has been high-density plantings (more vines per hectare), which resulted in their discovering that after five years, younger vines could yield the same results as older vines. Most of Jean-Marc’s vineyards are now currently planted between 14,000 to 17,000 vines per hectare.

Soils at the domaine are also carefully worked. Ploughing is no longer done with a heavy tractor to avoid soil compaction. Chardonnay vines are now hand-trimmed and tressage (weaving) is employed on the Pinot Noir as opposed to hedging. The results have increased the surface area of the foliage, protecting grapes from the sun and improving water management. Grass is grown in every other row to promote soil health and natural flora. Shoots are separated one by one to aerate the clusters throughout the growing season.

Harvest consists of several tris (passes) through the vineyard picking for optimal maturity. Sorting is done in the vineyard before the harvest arrives in small boxes at the winery. All handling is done by gravity without crushing the grapes. While Jean-Marc avoids using sulfur during fermentation, and then keeps adjustments to a minimum during the and just before bottling.

Chardonnay grapes are pressed immediately after harvest under low pressure. Gravity then transfers the must to oak casks for a cool, long fermentation with native yeast. The white wines are aged in 10% new oak for an increasingly prolonged duration, now upwards of 18 months. Another sign of Jean-Marc’s continual tinkering is his gradual shift from 350L barrels to larger 500L demi-muids. Lees are stirred 3 or 4 times per month up until spring and then left on their lees until aging is complete.

These wines have been reviewed by some of our favorite wine critics. Here's what they had to say:

"...the wines are always good and frequently exceptional." Jasper Morris MW, Inside Burgundy, second edition

"One of Burgundy’s most exciting small domaines is hiding in plain sight." William Kelley, Wine Advocate, August 2021 Week 2

Grape: Chardonnay

Soil: Clay & Limestone

Viticulture: Organic (Practicing), minimal SO2

Sarget de Gruaud Larose, Bordeaux, France 2010

Sarget de Gruaud Larose, Bordeaux, France 2010

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Grape

Country

Region