Anne-Marie and Jean-Marc Vincent inherited most of their vines, principally located in and around the village of Santenay in the southern Côte de Beaune, from Jean-Marc’s grandfather, André Bardollet-Bravard. The Vincent wines are characterized by rich, layered fruit, intense expression of individual terroir,and solid structure. The operation is a family affair and A-M and J-M split their time between the vineyards, cellars and their young children. Their minuscule production always sells out quickly to a small group of devoted clients. All of their wines are a testament to the importance of vigneron talent in a given appellation. While a great vigneron can make over-achievers from any appellation, a great appellation will never be great in the hands of mediocrity.
All grapes are harvested by hand, with several passes through the vineyard to pick grapes at the optimal point of maturity. Sorting happens in the vineyard with each grape being inspected by the harvesters. The goal of the vinification and aging is to let the wine develop at a very slow pace. Grapes are pressed immediately after harvest under low pressure and must is transferred by gravity to oak casks for fermentation. The wine is then aged in 30 to 40% new oak barrels for a minimum of 15 months. Lees are stirred 3 or 4 times per month up until spring, then left on the lees until aging is finished.
Montagny Blanc 1er Cru
Santanay Blanc "Les Potets"
Santanay Blanc "Gravières" 1er Cru
All grapes are harvested by hand, with several passes through the vineyard to pick grapes at the optimal point of maturity. Sorting happens in the vineyard with each grape being inspected by the harvesters. 30 to 60% of grapes are de-stemmed (depending on parcel and vintage) and grapes undergo a slow, temperature controlled maceration for 20 days. Wine is aged in 50 to 80% new oak barrels for a minimum of 15 months and are never racked.
Santanay Rouge "Les Gravières" 1er Cru