Domaine Bersan

Quick facts:

Location: the village of Saint-Bris-le-Vineux, Burgundy, France

Owner & winemaker: Jean-Louis and Jean-Christophe Bersan

Vineyard area: 22 hectares, spanning Saint-Bris AOP and Bourgogne Cotes d’Auxerre AOP 

Vineyard management: Organic farming since 2009, certified since 2012, with biodynamic practices

Soils: Clay and limestone soils from the Portlandien and Kimmeridgian eras

Main varieties: Chardonnay, Aligoté, Sauvignon, Pinot Noir, Gamay, César

Winemaking: Grapes are harvested and sorted by hand. Whites are direct pressed, while reds are mostly destemmed. All wines ferment in stainless steel vats with natural yeasts; some cuvées are aged in oak. Bottled with very low additions of SO2. 

There’s something delightful happening in Burgundy, in a network of Medieval cellars splayed out beneath Domaine Bersan in the charming village of Saint-Bris-le-Vineux. Built and formerly owned by monks, these 11th century cellars once served as shelter for locals during times of war; today, they’re an historic backdrop to the fermentations of classic, clean Burgundian cuvées, from Pinot Noir that’s all crunchy red fruit and pretty acidity to a uniquely saline and citrusy Sauvignon Blanc. 

Jean-Louis and his father, Jean-Christophe Bersan, are the first in their family to work the land organically, beginning in 2009 and certified since 2012. In the years since, they’ve implemented biodynamic practices as well across their 22 hectares, which are spread over the Saint-Bris AOP and Bourgogne Cotes d’Auxerre AOP. 

Working organically is of the utmost importance to the Bersan family, who believe that natural vinification is the only way to allow a wine’s true nature — and their prized Burgundy terroir — to shine through. They harvest their grapes by hand, typically destemming the red grapes and directly pressing the white grapes; some undergo a cold pre fermentation, then spontaneous fermentation occurs on indigenous yeasts in stainless steel vats, typically followed by élevage in either stainless or oak barrels. Minimal sulfur is added at bottling. 

While the family works with hallmark Burgundian varietals such as Chardonnay and Pinot Noir, they also champion local favorites including Aligoté and Sauvignon Blanc; Saint-Bris is the only appellation in Burgundy where Sauvignon Blanc is grown, and here it shows a fresh, fruity character that’s blooming with aromatics. 

We’re proud to import a selection of their cuvées, all of which are lifted, precise expressions of the local terroir, with a singular freshness and minerality that showcases the clay soil which sets this village apart from nearby Chablis. 

Côtes d’Auxerre Pinot Noir 2022 — Back to the top

Grapes: Pinot Noir

Vineyard: Saint-Bris, 40-year old vines. A mixture of clay and limestone soil, farmed organically since 2009. Certified AB (organic) by Ecocert. 

Making of: Grapes are hand picked and destemmed. The grapes spend 5 to 6 days in a cold pre fermentation to extract the fruit and elegance of the varietal. They then undergo spontaneous fermentation on indigenous yeast for three weeks in thermoregulated stainless steel vats, with regular pump-overs. The grapes are then delicately pressed with a pneumatic press, and malolactic fermentation takes place in stainless steel, where the wine ages on fine lees for 6 to 10 months. The wine is filtered before bottling. 

Personality: Crunchy red berries and a delicate acidity give way to a smoky, mouthwatering finish on this lively wine. Pairs beautifully with white or red meat, or a cheese course. 

Passetoutgrain 2023 — Back to the top

Grapes: 50% Pinot Noir, 50% Gamay

Vineyard: Saint-Bris, 5- to 45-year old vines. A mixture of clay and limestone soil on the slopes of Kimmeridgian, farmed organically since 2009. All from a single plot, Côte de Pisou. Certified AB (organic) by Ecocert. 

Making of: Grapes are hand picked and destemmed. They undergo a cold maceration for 5 to 6 days to extract flavor and color from the grapes. Spontaneous fermentation takes place on indigenous yeasts in thermoregulated stainless steel tanks for three weeks. The grapes are then delicately pressed with a pneumatic press, and malolactic fermentation takes place in stainless steel, where the wine ages on fine lees for 6 to 10 months. The wine is filtered before bottling. 

Personality: Fresh fruit and blueberries on the nose, with a persistent palate that toggles between fruitiness and minerality. Supple and structured finish.

Côtes d’Auxerre Chardonnay — Back to the top

Grapes: Chardonnay

Vineyard:  Saint-Bris, 2.4 hectares, 5 to 45-year old vines. A mixture of some clay and primarily limestone soil from the Kimmeridgian slops, farmed organically since 2009. Certified AB (organic) by Ecocert. 

Making of: Grapes are hand harvested, sorted, and direct pressed. After settling, the must is kept cold for 10-15 days, then vinified in stainless steel to preserve the aromas and freshness of the grapes. Spontaneous fermentation takes place on indigenous yeasts in thermoregulated stainless steel tanks, where the wine is aged on fine lees for 8 months. The wine is filtered before bottling. 

Personality: Fresh vineyard peach on the nose, balanced with aromas of white blossom. Fresh and vivacious, the finish is both floral and salty. Perfect for pairing with white meat or fish. 

Saint Bris 2022 — Back to the top

Saint-Bris is the only village in Burgundy where Sauvignon Blanc is planted; the Bersan family decided to create a cuvée that highlights this unique Sauvignon Blanc as well as a touch of Sauvignon Gris. 

Grapes: 95% Sauvignon Blanc, 5% Sauvignon Gris

Vineyard: Saint-Bris, 3.5 hectares, 5 to 35-year old vines. A mixture of some clay and primarily limestone soil, farmed organically since 2009. Certified AB (organic) by Ecocert. 

Making of: Grapes are harvested and sorted by hand, then direct pressed. After settling, the must is kept cold for 10-15 days, then vinified in stainless steel to preserve the aromas and freshness of the grapes. Spontaneously fermented on indigenous yeast in stainless steel vats, then aged on the fine lees for 6 to 8 months. The wine is filtered before bottling. 

Personality: A pure, saline bouquet on the nose. Tonic and citrus on the palate, with a smoky, salty, gourmande finish. Serve for apéro or alongside oysters, fresh cheese, or a crunchy green salad. 

Chablis 2023 — Back to the top

Grapes: Chardonnay

Vineyard: Les Rosettes, Les Joignes, Reugny, 2.5 hectares, 40-year-old vines. A mixture of limestone and primarily blue clay, farmed organically since 2009. Certified AB (organic) by Ecocert. 

Making of: Grapes are harvested and sorted by hand, then direct pressed. After settling, the must is kept cold for 10-15 days, then vinified in stainless steel to preserve the aromas and freshness of the grapes. Spontaneously fermented on indigenous yeast in stainless steel vats, then aged on the fine lees for 6 to 10 months. The wine is filtered before bottling. 

Personality: Yellow fruits and ripe apricots on the nose. A beautiful roundness on the palate, with a fine saline texture and long finish. Enjoy with Poêlée de Saint-Jacques.