Producer wine
Domaine Jean-Marie Berrux

COUNTRY :
France

REGION :
Burgundy

PRODUCTION :
9,000 bottles/year

Jean-Marie Berrux

Jean-Marie grew up in the countryside of the Alp’s region of Savoie, but a career in advertising brought him to Paris where he worked for several years. In 1999, he decided to leave the city behind and pursue a degree in oenology from university in Beaune. After graduation, he began working for other winemakers and was fortunate enough to eventually acquire 1.5ha of vines on clay soil at the base of Puligny-Montrachet!

He quickly built a home in Meursault and began construction on his winery. Inspired by his childhood in the Savoie  (his uncle was an organic farmer) and by the other young winemakers he met, Jean-Marie was compelled to make wine without any intervention in the vineyard or cellar. His friends were happy to offer guidance in working naturally and Jean-Marie proved to be a quick learner. He released his first vintage in 2004 naming the cuvée, “Petit Tetu” which translates to “a little stubborn” and characteristic he sees in himself. While this is true, he is also one of the friendliest and most hilarious winemakers you will encounter. Dinner at Jean-Marie’s can go on for hours as there is always another joke to tell and bottle to open!

He currently makes 9,000 bottles of Petit Tetu and is a partner in the Burgundy Negociant Sarrin-Berrux.

 

CUVÉES
Wine

Nom de Gu

Region: Burgundy
Grape:
Pinot Noir
Soil: clay
Vineyard Size: 1.5 hectares
Average Age of Vines: 35 years
Farming: biodynamic
Harvest: manual
Winemaking: The grapes were harvested by hand over 2 days, de-stemmed by hand and then put into tank for fermentation. The wine received some gentle extraction from occasional pump over
Aging: 1 year in old oak
Fining: none
Filtration: none
Added S02: 10-20 mg/L before bottling.

Wine

“Le Têtu”

Region: Burgundy
Grape:
Chardonnay
Soil: clay
Vineyard Size: 1.5 hectares
Average Age of Vines: 35 years
Farming: biodynamic
Harvest: manual
Winemaking: direct press, 3 month fermentation in oak and foudres
Aging: 12 months in oak
Fining: none
Filtration: none
Added S02: 10-20 mg/L before bottling.

Wine

“Le Petit Têtu”

Region: Burgundy
Grape:
Chardonnay
Vineyard Size:1.5 hectares
Soil:
clay
Average Age of Vines: 35 years
Farming: biodynamic
Harvest: manual
Winemaking: direct press, fermentation in oak and foudres over 3 months
Aging: 12 months in oak
Fining: none
Filtration: none
Added S02: 10-20mg/L