Domaine des Rouges Queues, Marangues

Domaine des Rouges Queues, Sampigny Les Maranges

It was their passion for wine that took Isabelle and Jean Yves to the tiny village of Sampigny les Maranges in south of Burgundy. This was in 1996 and in 1998 they started with one hectare of vines in the ’Maranges Vigne Blanche’. In 2002 and the coming years after that they bought some more vineyards, so in 2006 they had in total almost 5,5 hectares, spread out on 10 different appellations.

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They have since then worked hard to improve the vineyards and since 2008 they work biodynamically. In their 1:er Cru vineyards they only work with horses, to take extra care of that precious soil.

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They produce mainly reds, but also make 3 different whites.
For the reds they use a lot of whole-bunches during fermentation and the wines come out as aromatic, elegant pinot with nice body and depth. The whites are elegant, crazy, fruity with high mineral. They are not fans of new wood, so if you search for heavily oaked wines, you would be disappointed.

2018 Aligator

Soil: Argilo calcaire, 0,54 ha from vineyard ”En Vauvetout”
Grape: Aligoté
Appellation: AOC Bourgogne Aligoté
Age of Vines: planted 1987-1997
Yields: 25 hl/ha

Vinification: Direct press before fermentation and aged 10 months in old barriques.


2018 Hautes Côtes Beaune Blanc

Soil: Clay, limestone and sand, steep vineyard with eastern exposition in Sampigny les Manages.
Grape: Chardonnay
Appellation: AOC Bourgogne Hautes Côtes Beaune
Age of Vines: Planted in 1967-1997
Yields: 25 hl/ha

Vinification: Direct press before fermentation ageing 10 months in old barriques.


2018 Bourgogne Envol

Soil: Clay, limestone and galets, 0,82 hectares planted with eastern exposition.
Grape: Pinot Noir
Appellation: AOC Bourgogne
Age of Vines: planted 1987
Yields: 25-30 hl/ha

Vinification: Partly destemmed, partly whole bunches macerates on the skins for 12 days on oak tanks. After gently pressing the wine is put in old barriques to continue fermentation and then it’s aged for 12 months before bottling.


2018 Hautes Côtes Beaune Rouges

Soil: Clay and limestone, 0,98 hectares on the top of the steep slope above the village Change, 0,5 hectares in Sampigny les Maranges.
Grape: Pinot Noir
Appellation: AOC Hautes Côtes Beaune
Age of Vines: Change vineyard planted in 1963, Sampigny vineyard in 2000
Yields: 25 hl/ha

Vinification: Partly destemmed, partly whole bunches macerated on the skins for 12 days on oak tanks. After gentle pressing, the wine is put in old barriques to continue fermentation and then aged for 12 months before bottling.


2016 Coteaux Bourguignon ’Celsius’

 Soil: Granite, clay and limestone
Grape: Gamay
Appellation: AOC Coteaux Bourguignon
Age of Vines: Planted in 1950
Yields: 25 hl/ha

Vinification: Partly destemmed, partly whole bunches macerated with the skins for 12 days in oak tanks. After gently pressing the wine is put in old barriques to continue fermentation and then aged for 12 months before bottling.


2016 Santenay

Soil: Clay and limestone ,0.32 hectares.
Grape: Pinot Noir
Appellation: AOC Santenay
Age of Vines: Planted in 1986
Yields: 25 hl/ha

Vinification: Partly destemmed, partly whole bunches macerated on the skins for 14 days on oak tanks. After gentle pressing, the wine is put in old barriques to continue fermentation and then aged for 12 months before bottling.


2016 Maranges

 Soil: Clay, limestone and pebbles, 0.89 hectares on 250 meters altitude, south east and south facing exposition.
Grape: Pinot Noir
Appellation: AOC Maranges
Age of Vines: Planted in 1996
Yields: 25 hl/ha

Vinification: Partly destemmed, partly whole bunches macerated with the skins for 14 days in oak tanks. After gentle pressing, the wine is put in old barriques to continue fermentation and then aged for 12 months before bottling.


2016 Maranges 1:er Cru La Fussière

Soil: Clay, pebbles, marnes gris noir and marnes gris bleu, 0,21 hectares on 350 meters altitude, south facing expositions.
Grape: Pinot Noir
Appellation: AOC Maranges 1:er Cru
Age of Vines: Planted in 1966
Yields: 25 hl/ha

Vinification: Partly destemmed, partly whole bunches macerated on the skins for 14 days on oak tanks. After gentle pressing, the wine is put in old barriques to continue fermentation and then aged for 12 months before bottling.