Catherine & Dominique Derain


Dominique Derain was a barrel maker who decided to start making wine and while studying winemaking in Beaune he met his wife Catherine. In ’88 they purchased 5.5 hectares of vines in Saint Aubin and began making wine. Their first vintage was in ’89 and the rest, as they say, is biodynamic winemaking history.

http://www.domainederain.com/

Total Production: 1700 cases
Certification: Certified Biodynamic (Ecocert).
Certification: Practicing Organic.


Mercurey “La Plante Chassey” (Red):– Back to the top

print Derain Mercurey sheet

Age of Vines: 45 to 80 years.

Yields: Nearly a hectare of vines produces 300 cases on average.

Pruning Method: N/A

Soil: Clay.

Varietals: Old Vines Pinot Noir and a tiny bit of Pinot Beurot.

Vinification Method: Grapes are hand-harvested & destemmed before being pressed. The wine is fermented in wooden vats & then rests in old oak for up to 18 months before it is bottled without filtration. Despite Dominique’s background as a barrel maker he never uses new wood on his wines.

Tasting Note: Garnet in the glass with a pinkish rim. The wine is loaded with cherry pit, orange peel & wild herbs. The palate delivers zesty red berry fruit, orange pulp & carries mineral infused herbaceous along to the elegant, lingering finish. This is a powerful & rustic Mercurey.

Pairing: Works well with roasts, spicy sausages, pork loin, veal chops, leg of lamb & pan seared duck breast.


St Aubin “Le Ban”: – Back to the top

Yields: average yield of 36 hl/ha.

Soil: lime-clay substract with brown gravel soil

Varietals: Pinot Noir.

Vinification Method: Grapes are hand-harvested & destemmed before being pressed. The wine is fermented in wooden vats & then rests in old oak for up to 18 months before it is bottled without filtration. Despite Dominique’s background as a barrel maker he never uses new wood on his wines.

Tasting Note: Well ripened, fruits aromas with spicy note and pleasant tannins.


Gevrey Chambertin “En Vosne” — Back to the top

Age of Vines: 85 years.

Yields: Averages of 35 hl/ha.

Soil: Clay

Varietals: Pinot Noir.

Vinification Method: Grapes are hand-harvested & destemmed before being pressed. The wine is fermented in wooden vats & then rests in old oak for up to 18 months before it is bottled without filtration. Despite Dominique’s background as a barrel maker he never uses new wood on his wines.

Tasting Note: Delicate, rich in aromas and long finish.

 

 

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