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.

For the Pinot Noir up to 100% of whole clusters may be used, depending on parcel and vintage. The grapes undergo a slow, temperature-controlled maceration for 20 days prior to fermentation. Then the wines are aged in 20% new wood for a minimum of 15 months. The reds are never racked during their élevage, until they are transferred to stainless-steel vats to settle for six months before bottling without fining.

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: Pinot Noir

Soil: Clay & Limestone 

Viticulture: Organic (Practicing),

minimal SO2