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 then working for another landlord. Before he moved here he did some 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 has a small proportion of Ploussard and Pinot Noir. All vineyards are located around a little hill just behind the village.

For the white wines he makes both ‘ouillé’ (topped-up). They 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.

2017 ’Trois Terroirs’

Soil: Limestone, white and blue marl, east, south and west exposition.(all terroirs together)
Grape: Chardonnay
Appellation: AOC Arbois
Age of Vines: 32 years
Yields: 8 hl/ha
Vinification: Direct press before fermenting and then aged for 12 months in 500 and 600 l old oak barrels, before bottling.

Extra: this vintage, where the whole Jura was hit by a terrible spring frost which left them with very few grapes, Fabrice blended his 3 terroirs of Chardonnay to be able to make one wines.


2016 Chapon

Soil: Blue marl, south to south-west exposition.
Grape: Chardonnay
Appellation: AOC Arbois
Age of Vines: 45-50 years
Yields: 25 hl/ha

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


2016 Les Brulées

Soil: White marl and chalk, south to south-east exposition.
Grape: Chardonnay
Appellation: AOC Arbois
Age of Vines: 30 years
Yields: 25 hl/ha

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


2015 Chateau Renard

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

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


2017 Encore Autrement

Soil: White and blue marl and chalk, south to south-east exposition.
Grape: Savagnin
Appellation: AOC Arbois
Age of Vines: 32 years
Yields: 8 hl/ha

Vinification: 9 months of whole cluster maceration and fermentation on old barrels, before pressing and continuous ageing on barrels for 1 month before bottling in September 2018.


2016 Savagnin ’Autrement’

Soil: White marl and chalk, south to south-east exposition.
Grape: Savagnin
Appellation: AOC Arbois
Age of Vines: 30 years
Yields: 25 hl/ha

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


2011 Chardonnay/Savagnin

Soil: White marl and chalk, south to south-east exposition.
Grape: 80% Chardonnay 20% Savagnin
Appellation: AOC Arbois
Age of Vines: 30 years
Yields: 25 hl/ha

Vinification: Direct press before fermenting and then aged for 38 months under flor in one old barrique before bottling.


2010 Savagnin de voile

Soil: White marl and chalk, south to south-east exposition.
Grape: Savagnin
Appellation: AOC Arbois
Age of Vines: 30 years
Yields: 25 hl/ha

Vinification: Direct press before fermenting and then aged for 50 months under flor in one old barrique before bottling.


2017 Le Rouge

Soil: White marl, chalk and clay.
Grape: 90% Pinot Noir 10% Ploussard
Appellation: AOC Arbois
Age of Vines: 32 years
Yields: 8 hl/ha

Vinification: 20 days maceration with the skins in open vats, partly whole clusters for the Poulssard, the Pinot Noir is 100% destemmed, before gentle pressing and continuously fermentation and ageing for 8 months in old oak barrels before bottling.

Extra: this vintage, where the whole Jura was hit by a terrible spring frost which left them with very few grapes, Fabrice blended his 4 terroirs of res grapes to be able to make one wines.


2017 Les dos d’Chat

Soil: Chalk
Grape: Grenache
Appellation: Vin de France
Age of Vines: 30 years
Yields: 25 hl/ha

Vinification: 40 days maceration with the skins in open vats, partly whole clusters, before gentle pressing and continuously fermentation and ageing 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.