Domaine Coffinet-Duvernay
Philippe Duvernay eschews the fashion for reduction or as he refers to it ‘modern techniques’ favouring a more traditional approach. We first tasted here in Spring 2016 and were completely bowled over by the entire range it is evident the wines are only given justice with proper cellaring. A 1989 Caillerets served blind was the epitome of why white Burgundy is worth all the fuss when properly mature; not a hint of tiredness just freshness and purity in abundance with multi-layered, intense complexity. Pure joy in a glass. Extremely smart wines, still under the radar, but not for long in our opinion.
General information
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Country
France
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Region
Chassagne-Montrachet, Côte de Beaune, Burgundy
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Total holdings
7ha
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Winemaker
Philippe Duvernay
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Established
1989
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Cultivation
Lutte raisonée
Wines produced
| Wine | Grapetype(s) | Vine age | Soil type | Vineyard area |
|---|---|---|---|---|
| Chassagne-Montrachet | Chardonnay | - | Clay & limestone | - |
| Chassagne-Montrachet Blanchots Dessous | Chardonnay | - | Clay & limestone | - |
| Chassagne-Montrachet 1er cru Clos-Saint-Jean | Chardonnay | - | Red, shallow soils | 0.15 |
| Chassagne-Montrachet 1er cru La Maltroie | Chardonnay | - | Argovian marlstone subsoil | 0.27 |
| Chassagne-Montrachet 1er cru Les Fairendes | Chardonnay | - | Clay-rich soils | 0.56 |
| Chassagne-Montrachet 1er cru Morgeot Les Grands Clos | Chardonnay | - | Clay-rich soils | 0.36ha |
| Chassagne-Montrachet 1er cru Les Blanchots Dessus | Chardonnay | - | Oolitic limestone | - |
| Chassagne-Montrachet 1er cru Les Caillerets | Chardonnay | 76 year old vines | Stony, shallow soil | 0.25ha |
| Chassagne-Montrachet 1er cru Dent de Chien | Chardonnay | - | Very rocky, poor soils | 0.22ha |
| Bâtard-Montrachet grand cru | Chardonnay | - | Clay & limestone, deep topsoil | 0.14 |
| Chassagne-Montrachet rouge Les Voillenots | Pinot Noir | - | Clay & limestone | - |
Viticulture / Vinification
White wines
- Indigenous yeasts used for fermentations
- Whole clusters are crushed
- No chaptalization
- Bâtonnage after alcoholic fermentation for 1 month, once a week during Winter, once a fortnight in the Spring
- Philippe believes that if you start with bâtonnage you shouldn't stop - it's a process and the wines can tire if you stop too early
- 25% new oak for village and premier cru wines
- 35% new oak for grand cru
- Wines are unfined and unfiltered
Red wines
- Circa 50% whole-bunch
- 25% new oak
- No chaptalization
- Wines are unfined and unfiltered
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