DOMAINE POISOT

Rémi Poisot

After Louis Latour's death in 1902, both Marie Poisot and her brother Louis inherited half of his estate. Three generations later, and after a great career of 28 years in the French Navy, Rémi Poisot (Marie's great-grand-son) decided to start a new adventure. He first took one year at the Vocational Training and Agricultural Promotion Centre in Beaune and then resumed the family vines' cultivation in June 2010. With pride and humility, he intends to walk in his predecessors' footsteps while contributing his personal touch. Indeed, he decided to sell a part of the production in bottles.

After the death of Louis Latour in 1902, both Marie Poisot and her brother Louis, inherited half of his estate. Three generations later, and after a great career of 28 years in the French Navy, Rémi Poisot (Marie’s great-grand-son) decided to start a new adventure. He first took one year at the Vocational Training and Agricultural Promotion Centre in Beaune and then resumed the cultivation of the family vines in June 2010. With pride and humility, he intends to walk in the footsteps of his predecessors while contributing his personal touch. Indeed, he decided to sell a part of the production in bottles.

Like almost all Burgundian estate, Domaine Poisot is divided on multiple plots with unique terroir:

• The Corton Charlemagne Grand Cru plot is planted on a hillside, 300 m up, on the highest part of the Corton Grands Crus hill. The vines flourish on limestone soil with white loam.

• The Pernand Vergelesses 1er Cru plot is composed of stony limestone soil and a subsoil of marl with silica residue of flintstone-encrusted limestone which marks the specific mineral character of this land.

• The Corton Bressandes plot is facing South-East and on a slight gradient, the Pinot noir vine-stocks thrive on a quite stony chalky clay soil.

• Romanée Saint-Vivant's vines are planted on brown limestone heavy clay and quite deep soil.

• Facing the rising sun, the steeply sloping Pernand-Vergelesses Blanc plot is set 300 m up at the top of the hillside across from the Corton hill, on clay-limestone soils with yellow marls.

The bunches are harvested by hand and sorted in the cutters' rows to eliminate way, leaves, green, ... at the source. Grapes are then transported in harvest crates to the winery to prevent maceration and premature oxidation. Then indigenous yeast is used during the alcoholic fermentation process.

The ageing is done in oak barrels (20% new oak for Village and 60% for Grand Cru), for 16 to 18 months. All barrels of a single appellation are then put in the same stainless steel vat for 4 weeks. The bottling is done without any filtration to keep each terroir's richness and complexity.

For the Thévenets the quality of the grapes is fundamental, but a slow and natural vinification is essential in the search for the right expression of the terroirs. That is why the interventions in the vineyard or in the cellar are limited to what is strictly necessary and never hamper natural processes.

After a hand harvest, the grapes are pressed slowly and gently. The juice is then fermented in a tank with indigenous yeasts for 2 years, with a touch of residual sugar. The wine is only aged in a tank, then bottled at the estate after light filtration to preserve their natural balance. The ageing continues in the bottle for some years before being released.