Domaine Saint Pierre

Domaine de Saint Pierre, Arbois

Fabrice Dodane started out with making white wines from 5 hectares in Mathenay, just 8 kilometers west of Arbois in 1989, but was working then for another landlord. Before he moved here he worked for a few years as a winemaker at the co-op in Pupillin.

In 2002 he gave up chemicals and has been certified organic since 2008. In 2011 he took over the Domaine and since 2012 he’s been working with very small doses of sulphur or no sulphur at all and works in general with a very natural approach in the winery.

Today he has 7,5 hectares, growing mostly Chardonnay and Savagnin, but also a small proportion of Ploussard and Pinot Noir. In 2007 Fabrice bought 2 small parcels just outside of Arbois, 5 kilometers from Mathenay. Here the soils are richer in clay than the soils in Mathenay, and he makes 2 red wines from here.

For the white wines he makes both ‘ouillé’ (topped-up) and ’sous voile’ (non-topped). The ’ouillé’ are ”Burgundian style” with fresh, balanced acidity and a racy salty minerality . The non-topped up ones ‘sous voile’ are intense with ripe yellow fruit along with typical nutty notes together with that fresh acidity and racy, salty mineral finish. His reds are light, red-fruity, aromatic and flirty.

 

2018 Chateau Renard

Soil: Limestone and marl, east exposition.
Grape: Chardonnay
Appellation: AOC Arbois
Age of Vines: Planted in 1983
Yields: 25-30 hl/ha

Vinification: Direct press before fermentation and aged for 15 months in 500 and 600 liter old oak barrels, before bottling.


2018 Chardonnay Le Dos d’Chat

Soil: Limestone and marl rich in fossil
Grape: Chardonnay
Appellation: AOC Arbois
Age of Vines: Planted in 1988
Yields: 25 hl/ha

Vinification: Direct press before fermentation and aged on old oak barrels until bottling September 2019.

 Extra: The grapes in this cuvée were bought by a friend in l’Etoile because Fabrice lost 85% of his harvest due to spring frost.


2017 Les Brûlées

Soil: White marl and chalk, south to south-east exposition.
Grape: Chardonnay
Appellation: AOC Arbois
Age of Vines: Planted in 1985
Yields: 8 hl/ha

Vinification: Direct press before fermentation and then aged for 20 months in 500 liter old oak barrels, before bottling.


2016 Savagnin ’Autrement’

Soil: White marl and chalk, south to south-east exposition.
Grape: Savagnin
Appellation: AOC Arbois
Age of Vines: Planted in 1985
Yields: 25 hl/ha

Vinification: Direct press before fermentation and then aged for 12 months in 500 liter old oak barrels, before bottling.


2018 Petit Caroulet

Soil: Clay and limestone, Arbois vineyard
Grape: Ploussard
Appellation: AOC Arbois
Age of Vines: Planted in 2015
Yields: 35 hl/ha

Vinification: 20 days of maceration on the skins in open vats, partly whole clusters, before gentle pressing and continuous fermentation then aged for 8 months in old oak barrels and stainless steel tanks before bottling.


2018 La Gaudrette

Soil: Chalk and clay
Grape: Pinot Noir
Appellation: AOC Arbois
Age of Vines: Planted in 1985
Yields: 25 hl/ha

Vinification: 20 days maceration carbonique before gentle pressing and continuous fermentation and aged for 8 months in 500 liter old oak barrels and stainless steel tanks before bottling. 


 2018 Saint Pierre

Soil: White marl, chalk and clay.
Grape: Pinot Noir
Appellation: AOC Arbois
Age of Vines: Planted in 1985
Yields: 25 hl/ha

Vinification: 14 days of maceration on the skins in open vats, partly whole clusters, before gentle pressing and continuous fermentation and aged for 8 months in 1200 liter old oak barrels before bottling.


2017 Les dos d’Chat

Soil: Chalk
Grape: Grenache
Appellation: Vin de France
Age of Vines: Planted in 1987
Yields: 25 hl/ha

Vinification: 40 days of maceration on the skins in open vats, partly whole clusters, before gentle pressing and continuous fermentation and aged for 8 months in stainless steel tanks before bottling.

Extra: This vintage, where the whole Jura was hit by a terrible spring frost which left them with very few grapes, Fabrice bought some grapes from a friend in Rhône, to be able to make some more wine and survive.