Domaine Marcillet’s 10 hectares of vines are lovingly tended by Nadine and Rémi Marcillet, whose beautiful estate rests on the border of the Côte de Beaune and the Côte de Nuits. Their vines, which are also tended by the husband and wife duo, lie in the appellations of Hautes-Côtes de Beaune, Hautes-Côtes de Nuits, and Savigny-les Beaune. Sustainable farming, or lutte raisonné, is practiced here: the plants which thrive between each row of vines sustain a microclimate valuable to the fruit’s development, while insecticides, herbicides and fungicides are avoided. Weeding is only practiced at the feet of the vines, and only organic fertilizer is used. Rémi and Nadine began the Domaine about two decades ago, both with a background in wine: Nadine from the Hospices de Beaune and Rémi from the École de Vin in Beaune. The cellars here are remarkably over 200 years old, and inside Nadine and Rémi have mastered their technique: combining both traditional and new methods to make bright, complex, terroir-driven wines.
These Pinot Noir vines are planted at 400 meters above sea level, in the commune of Fussey. They are about 15 years old, receive a full, western exposure, and extend their roots into clay and limestone-rich soils. Grapes are harvested mechanically and vinified in a traditional method, with a maceration period in open vats lasting 12 to 15 days with three push-downs and one pump over each day. After fermentation has finished, and the wine is at about 2 grams sugar per liter, it is pressed and blended. The wine is then moved to 20% new oak barrels for ten months to age and to finish malolactic fermentation. Finally, the wines are blended again and lightly filtered on Kieselguhr, and bottled at the estate. Yield: 40 hL/ha
Bourgogne, Hauts-Cotes de Nuits Rouge
100% Pinot Noir
Grapes are picked mechanically from slopes with a southwestern exposure from 50 year old vines in the communes of Marey les Fussey and Villers la Faye. At altitudes between 300 and 400 meters, vines thrive, gleaning all they can from the clayey, limestone soils. A traditional method of vinification is followed: grapes undergo a 12 to 15 day maceration in open vats and are pushed down manually three times a day. At the end of fermentation, the temperature is raised and the wine is pressed and blended and moved to 20% new oak barrels to age for about ten months. After malolactic fermentation finishes, the wine is finally blended and filtered lightly using Kieselguhr, and then bottled at the estate. Yield: 45 hL/ha