Le domaine des Héritiers Saint-Genys a une approche artisanale pour offrir des grands vins de Bourgogne de qualité. Notre philosophie est basée sur l'attachement au terroir.
Les Heritiers Saint-Genys, the history of a passion
« Our Estate has an artisanal approach to offer high quality Burgundy wines. Our philosophy is based on the attachment to the terroirs, the respect of our vines and the passion for wine. All our wines are made from Pinot Noir for the red and Chardonnay for the white. All our wines are aged in the purest Burgundian tradition. » Created in 2011 at the instigation of Patrice du Jeu, the Estate initiated a vast program of rehabilitation of the vines’ parcels to restore its “climats” to the prestige they once enjoyed.
To do this, with members of his family, descendants like him from the Saint-Genys family, and some friends whom he convinces to join him, he embarks on.
This requires the rehabilitation of plots that had suffered from a lack of attention for years. Particularly the "Clos Marcilly", in Mercurey, where a vast replanting program was launched. 2014 was the first vintage of this exceptional 1er cru in white vinified by the estate. Since 2016 the Clos Marcilly has become a monopoly of our estate.
Patrice also works on the renovation of the historical winery of the estate in Chassagne-Montrachet. He acquires the latest equipment allowing the respect of the fruits of the vine at all stages of winemaking, from harvest to bottling.
Situated in the heart of the village of Chassagne-Montrachet, behind the Church, the estate Les Heritiers Saint-Genys grows now just other 13 ha of vines between “Côte de Beaune” and “Côte Chalonnaise”.
In 2013, Jean-Baptiste ALINC, a famous winemaker, joined the estate to provide the quintessence of its terroirs to the wine lovers.
The vines are grown sustainably, limiting the use of phytosanitary chemicals and preferring tillage to herbicides. Harvest is done by hand, directly in small drilled boxes, avoiding maceration of grapes before winemaking and limiting handling and trituration.
Grapes are sorted in the vineyard. Then at the winery, they are destemmed (if necessary) and put into stainless steel tanks (for reds) or put directly into our pneumatic press (for whites). After fermentation, reds are barreled and aged into oak casks from the best coopers for about one year. Whites are fermented and aged into oak barrels.