Domaine Clos Saint Jean

La vendange est manuelle, précise, délicate. Elle se fait à la maturité phénolique du raisin. Le jus est extrait et vinifié avec les technologies les plus modernes, permettant un contrôle optimal des températures de fermentation.

L’élevage dure 12 mois. Il se fait en fûts de chênes français de haute futaie. Ces derniers sont précautionneusement sélectionnés pour la qualité et la densité de leurs bois ainsi que pour leurs chauffes moyennes longues traditionnelles de manière à ne pas boiser artificiellement les arômes du vin.

Notre Santenay rouge, cultivé au pied de l’Eglise romane du XIIème siècle de St jean de Narosse et issu du cépage PINOT NOIR s’habille en robe violine. Il a un nez très intense de fruits compotés, quetsches et fruits rouges. Une bouche concentrée de pleine maturité, au palais des tanins bien enrobés avec une finale longue et puissante. Il se gardera facilement de 5 à 10 ans.

Notre Bourgogne Blanc, cultivé sur les limons laissés par la rivière Dheune et issu du cépage Chardonnay présente une belle robe jaune pâle, un nez floral, des arômes de fleurs blanches et de fruits frais (poire) avec quelques notes boisées. La bouche est fraîche, et il a une belle vivacité. La vigne étant encore jeune, le vin se gardera facilement jusqu’à 5 ans.

Faire du vin est un métier de passion! Ne vous risquez pas à questionner des vignerons sur leurs vins... Les vins parlent d’eux mêmes, goûtez les !

Philippe et Marie-Odile BEUDET

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My wife and I have made the bet of exploiting a "human sized“ surface of vines of 1,3 ha in total, so as to be able to take care of each vine, each branch, each grape, to till each acre with the pickaxe according to weather time and seasons.

Our vineyard is therefore conducted with due respect to its plant cycle. Tillage aims at natural strengthening of the plant. Pruning respects the flow of sap and match the need for each vine to "rejuvenate" at least every other year.

Our wine is authentically organic and duly certified as such since 2008. The vine is treated by natural and “contact” products that do not infiltrate the roots at the risk of going through up to the grapes. As a result, vines grow with better port, greater vigor, higher leaf density. The foliage falls later in autumn allowing the vines to store more resources, better ones and on a much longer timeframe.

The harvest is exclusively manual, precise and delicate. It is made at the phenolic maturity of the grapes. The juice is extracted and vinified with the most modern technologies, allowing optimal control of fermentation temperatures.

The wine breeding lasts 12 months to the least. Wine comes into French oak barrels of high forest, carefully selected for the quality and density of their wood and traditional long heat averages so as not to artificially warp and twist wine aromas.

Our red Santenay, cultivated at the foot of the 12th century Roman church of St Jean de Narosse and squeezed out from the PINOT NOIR grape variety, dresses in purple color. It has a very intense nose of stewed fruits, such as quetsches damsons plums and red fruits. A concentrated palate of full maturity, palate tannins well coated with a long and powerful finish. It will keep easily from 5 up to 10 years.

Our White Burgundy, grown on the silt left by the Dheune river from the CHARDONNAY grape has a beautiful pale yellow color, a floral nose, aromas of white flowers and fresh fruit (pear) with some woody notes. The palate is fresh, and it has a beautiful liveliness. The vine is still young, the wine will keep easily until up to 5 years.

Making wine is a passion! Do not risk yourself asking winemakers about their wines! ..

The wines speak for themselves ... taste them!

Philippe et Marie-Odile BEUDET