Denis Jeandeau (b. 1977) is one of the “young wolves” of southern Burgundy.  As a fifth generation winemaker, and following an oenology degree, and prestigious internships, he founded his own domaine in 2006. With less than 1 hectare owned, and purchased fruit from an additional 4 hectares, Jeandeau wines are snapped up by the French domestic market, principally by Michelin-starred restaurants.

The agriculture and winemaking are entirely organic, with half of the vineyards fully certified. He does everything manually, including plowing by horse. The vines average 50 years and yields are kept low at 30-45 hL/ha. The soils are typical of Burgundy, an admixture of limestone and a bit of clay over a limestone base.

The agriculture and winemaking are entirely organic, with half of the vineyards fully certified. Denis Jeandeau does everything manually, including plowing by horse. The vines average 50 years and yields are kept low at 30-45 hL/ha. The soils are typical of Burgundy, an admixture of limestone and a bit of clay over a limestone base.

Jeandeau hand-harvests the fruit into small 20 kg baskets when the grapes reach full ripeness, as measured by Denis’ palate. Whole clusters ferment over indigenous yeasts. The young wines are racked into Damy and Moreau barriques, 10-15% new, in which they age on fine lees for 18-22 months. The wines are bottled unfined and unfiltered.