This is a project that began in 2018, a solera of Aligoté. The fruit is coming from Rully and Meursault. This first release incorporates 2018, 2019, 2020, and 2021 vintages. This wine is complex and an entity unto itself. The color glows bright, and the palate is fresh and crunchy, loaded with mid-weight power and salinity, a mild touch of reduction. The finish is lengthy and intriguing. A really stellar bottle. - 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.
Aligoté 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. In 2018 Jean-Marc began this solera style Aligoté and this is the first release of this explosive wine. 
Jean-Marc believes that Aligoté’s true potential is achieved through moderate yields, high maturity, and extended aging, which is why he has created this non-vintage blend. This blend, which started in 2018, consists of several vintages of Aligoté aged in 500-liter barrels. After five years of patience, the first bottled batch is set for 2022, with only 15% of the total volume being drawn off. Every year, a few Aligoté plots are picked two to three weeks after the harvest of other grape varieties to keep the best of this first selection. Vinification is done without sulfur, and the initial aging starts in 300-liter barrels. After a year, the new wine is blended with the reserve wines that have been matured for the longest time in 500-liter barrels, in the spirit of the Spanish Soléra. This blend of vintages is continually enriched on fine lees. Depending on the balance and evolution obtained each year, it is decided whether a small portion of the old wines will be racked and bottled (10-15%).

Grape: Aligoté 

Soil: Clay & Limestone 

Viticulture: Organic (Practicing), minimal SO2