WINE GIVES A MAN NOTHING... IT ONLY PUTS IN MOTION WHAT HAD BEEN LOCKED UP IN FROST
SAMUEL JOHNSON
HISTORY
PHILOSOPHY
TERROIRS
CULTURE
WINE-MAKING
This estate has been a family business since the 18th century.
Jean Marie CHARLET
Benoît CHARLET ( son )
Victor LEMONIER ( son in law )
Marcel LEMONIER ( grand-son )
P-E SANGOUARD ( grand-son )
Claude-Antoine DELORME
Claude GUYOT ( son in law )
Jean GUYOT
Colette & Daniel GUYOT
Catherine GUYOT
1850
1880
1924
1949
1998
1855
1890
1926
1965
1997
Pierre-Emmanuel SANGOUARD took over his grand-father’s wine-estate in 1997 and his parents-in-law’s in 2000.
Harvest 1934 :
Marcel Lemonier is 10.
Harvest 1941 : during the war,
soldiers came and gave a hand to women.
Harvest 1941 : Women and children
with soldiers; Daniel Guyot is 2.
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Harvest 1944 :
Marcel Lemonier is 20
Harvest 1944 :
Daniel Guyot is 5
1949 : Families Lemonier-Bergeron :
Marcel Lemonier is taking over
the estate with his wife Janine.
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Harvest 1955 : Our 2 families already together :
Daniel Guyot and Family Lemonier
Harvest 1965 : Daniel Guyot is taking
over the estate with his wife Colette.
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Harvest 1978 : Pierre-Emmanuel Sangouard
(3 years old) in his grand-mother’s arms.
1997 : Our 2 families together
for a wine tasting session
Harvest 2011 :
The new generation.
Harvest 2013 :
the new generation
Mindful of traditions, we have adopted methods of cultivation most respectful to nature.
We produce exclusively Chardonnay, on 12 ha :
POUILLY-FUISSÉ : 9,50 ha
SAINT-VERAN : 0,80 ha
MÂCON-VERGISSON : 0,50 ha
MÂCON-BUSSIÈRES : 0,20 ha
MÂCON-VILLAGES : 1 ha
The weather conditions and the exposure to the warmth of the sun (south/south-east) are essential to make a wine of high quality.
Yet, it is the soil that brings character to the wine ! The notion of terroir is, then, the most important consideration.
We are lucky enough to have many individual plots of land (34 on the whole) planted on different clay-limestone soils.
All our cuvees have very definite aromas which are enhanced by the wine-making process (we use new oak barrels, 5 and 10 year-old barrels as well as thermo-regulated tanks according to the individual nature of the terroirs)
We work 12 ha of vineyards located between the beautiful and famous rocks of Solutré and Vergisson “Grand site de France”.
We run a human-size operation, so we can afford to work the vineyards by hand.
To preserve the environment, treatments are planned and kept to a minimum. All our parcels of vines are ploughed, encouraging aeration of the soil, which helps the roots find the nutrients they need.
The vines are trimmed as high and as close as possible in order to help the process of photosynthesis.
The grapes are then better exposed to the air and can find full sun for better maturation.
The wine is bottled in July after 2 years of care
and maturation.
Harvest is done by hand when maturity is at its best.
Pressing is done softly and slowly, to extract the best of the grape.
After a light decanting, the wine goes directly into the barrels or the thermo-regulated tanks to begin the fermentation, while preserving the freshness and the aromas of the Chardonnay.
Wines are aged on lees for 10 months, with weekly “batonnage”, to bring roundness and opulence.
WINTER / WINE-ESTATE
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