Domaine Thevenet & Fils

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We began working with Jean-Claude Thevenet in 1982. At that point, having taken responsibility for this family domaine in 1971 from his father, Raymond, when their holdings were a mere three (3) hectares, Jean-Claude was in the process of building the domaine to its current size of thirty (30) hectares with vineyards centered on their village of Pierreclos at the heart of the Maconnais. In addition to working their own vineyards, the Thevenet family, for three generations, has also conducted a successful nursery business producing fine quality grape vines for many family-owned domaines in Burgundy and also in the Champagne district.

Over the thirty years of our commercial relationship, Jean-Claude and his wife, Helene, and now his three sons (Benjamin, Jonathan and Aurélien), have performed at a remarkable, and consistently high, level producing wines of honesty and purity and fine value. This is the kind of relationship at the core of our business: one that functions seamlessly through good times and difficult moments and turns into friendship as well. So, we lost a treasured companion when Jean-Claude passed away in 2008 at the too-young age of 54; but, we are comforted by the presence of his three talented and dedicated progeny, all functioning under the rigorous supervision of their mother, Helene.

The vineyard holdings now extend throughout Pierreclos and into the neighboring villages of Serrieres, Prissé, Bussieres and Milly-Lamartine. Chardonnay is the dominant grape and Gamay and Pinot Noir produce the red wines of the estate.

Thevenet-Macon-Pierreclos Macon Pierreclos Blanc: This is the workhorse wine of the domaine both for the Thevenet family and for us. The grapes for this cuvée are sourced from four separate parcels within Pierreclos: “Margots”, “Le Chateau”, “Les Grands Buys” and “La Bucherate”. The average age of the vines is forty-five (45) years. The vineyards face east, southeast and south and are situated about 350 feet above sea level on the gently sloping hills of Pierreclos. The wine is aged in cuve in contact with the fine lees but without any exposure to oak. Total annual production is in the neighborhood of 15,000 bottles with a hefty majority dedicated to the US market.
Macon Pierreclos Rouge: This rare bottling of Macon Rouge is made from 100% Gamay from a 40 years old parcel located near the Thevenet home in Pierreclos.  Undergoing a short week-long fermentation in concrete tanks, this fresh and lively gamay is aged for 6 to 8 months before being bottled.  Just a stone’s throw from Beaujolais, this wine has a similar but perhaps more relaxed disposition than its more well-known neighbor.  Fruity, open, and lively, this is a red that is meant to be immediately enjoyed.
Thevenet-St.-Veran-2002 Saint Véran Clos de l’Ermitage – Vieilles Vignes: This « prestige » cuvée is produced from the oldest vines in a five-hectare parcel exploited entirely as a « monopole » by the Thevenet family. The average age of the south-facing Chardonnay vines located in Prissé are seventy (70) years old. This highly concentrated wine of limited production (about 12,000 bottles per year are produced) is aged in cuve (no oak aging). It displays a powerful constitution with great density; it is marked also by notes of tilleul and jasmine in the bouquet and hints of pear in its flavor.
thevenet-bourgogne-rouge-label-for-USA Bourgogne Rouge Bussieres Les Clos: The pinot noir for this wine is found in the village of Bussieres and is sourced from the lieu-dit « Les Clos ». The vines are south-facing at 350 feet above sea level on gently sloping hills that are principally composed of clay. The fruit tends to ripen early due to its excellent exposure. Pigeage and remontage are practiced during fermentation. This wine is marked by notes of black, ripe berries, often a touch “sauvage”.
Thevenet-Brut-new Blanc de Blancs Brut de Chardonnay: A delightful sparkling wine built exclusively from Chardonnay (younger vines of 20 years of age) harvested from parcels in the village of Serrieres on the border with Pierreclos. The vineyards are west facing and are planted to sandy soils. Only 6000 bottles are produced annually, a good portion of which come to the USA. Depending on vintage conditions, the malo-lactic fermentation is sometimes blocked in order to maintain the proper high level of acidity. The dosage is minimal so as to produce a bone-dry, brightly effervescent cuvée.
Download Thevenet Tech Sheet
Domain NameVignobles THEVENET & Fils
Family/Owners NameTHEVENET Benjamin, Jonathan et Aurélien
How many years has the family owned the domaine?Since 1952
How many generations?3 generations
How many hectares of vines are leased?42738
How many hectares of vines are owned?30 ha
Are your vineyards or wines Organic or Biodynamic Certified? If yes, in the EU? In the US? If no, are you in the process of becoming certified? When?Lutte Raisonnée
Describe your vineyard management practices (e.g. low-intervention, organic, biodynamic, standard, etc.). PLEASE ALSO ADDRESS THE FOLLOWING IN YOUR REPLY:Mechanical work for 90% : harvest, clipping, soil work)
Do you do field work and harvest manually? By machine? By horse? Do you practice green harvest? Leaf thinning?10% by hand for our high-end wines : pruning, de-budding, leaf-thinning, tying-up, green-harvest, vines digging
How do you fertilize?We use a little bit of manure for one plot affected by a desease (Court- noué), and for maintenance for the other plots. In Autumn we use 300 kg/ha of organic fertilizer
Do you typically sell or buy any grapes? Please specify.No
Do you sell off any of your wine en vrac/allo sfuso?One part. Our best cuvées are bottled
WINE 1
GENERAL INFORMATION
AppellationMâcon Pierreclos Blanc
Cepage/Uvaggio100 % Chardonnay
%ABV13 % by vol
# of bottles produced13 300
Grams of Residual Sugar
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locations1 : « Château », 2 : « Margots », 3 : « Grands Buys », 4 : « Bucherate », 5 : « Champ Montagne », 6 : « Tremblay » , 7 :  « La Roche ».
Exposures and slope of vineyards1: West, 2: East, 3: East, 4: East, 5: East, 6: West, 7: East. Slope >20-30%
Soil Types(s)Clay silt sand : 6/5/7 and red clay : 1/2/3/4
Average vine age (per vineyard)1: 40years ; 2: 60years; 3: 60years; 4: 70years; 5: 3years; 6: 40years; 7: 10years
Average Vine Density (vines/HA)7500 to 8000 vines/ha
Approximate harvest date(s)15-20 of September
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGEVery humid spring, difficult to work in the vineyard with a pressure due to the presence of Mildew.
HOW DOES IT COMPARE TO PREVIOUS VINTAGES?August and September « saved » the vintage with a perfect weather for the harvest : Hot and sunny during the day and cool at night.
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmedvendange machine à 50% donc éraflée. 50% mechanical harvest, so detemmed. 50% manual harvest, whole cluster
Fermentation: vessel type and sizeVinification in concrete tank (100 hl) with temperature control
Duration of cuvaison2 - 4 weeks of alcoholic fermentation
Duration of contact with lees4 to 6 months
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationThe clusters arrive in double-bottom trailer where the juice is protected from the oxygen in a natural way by berries. The grapes are transfered by conveyor to the wine press. Pressing for 4 hours like in Champagne : 3 hours at low pressure to extract high-quality juices. The last hour, the juices are handled separately. Juices are put in stainless steel tank for settling for 12 to 24 hours. Then the juice is sent into concrete tank for the alcoholic and malolactic fermentation. Contact with lees as long as possible. In July-August the wine is filtering then bottling
Elevage: vessel type(s) and size(s)Concrete tank
Duration of elevage6 to 10 months
Do you practice fining and filtration? If yes, please describeFiltration before bottling
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?We use SO2 when the juce is putting into tanks. For the bottling, between 25 and 30 mg/l of free sulfur
WINE 2
GENERAL INFORMATION
AppellationSt Veran “Clos de l’Ermitage St Claude” Vieilles Vignes
Cepage/Uvaggio100 % Chardonnay
%13% by vol
# of bottles produced13000bottles
Grams of Residual Sugar
Vineyard/lieu dit name(s) and locationsClos de l’Ermitage St Claude
Exposures and slope of vineyardsSouth / south-east slope
Soil Types(s)Argilo calcaires peu profonds. Clay-limestone
Average vine age (per vineyard)50 years
Average Vine Density (vines/HA)8000 vines/ha
Approximate harvest date(s)Mid-september
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGEVery humid spring, difficult to work in the vineyard with a pressure due to the presence of Mildew.
HOW DOES IT COMPARE TO PREVIOUS VINTAGES?August and September « saved » the vintage with a perfect weather for the harvest : Hot and sunny during the day and cool at night. This cuvee is one of the first plot harvested to preserve the acidity
% whole cluster, % destemmedMechanical harvest
Fermentation: vessel type and sizeConcrete tank
Duration of cuvaison2 -4 weeks of alcoholic fermentation
Duration of contact with leesBetween 4 and 6 months after fermentations
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationThe clusters arrive in double-bottom trailer where the juice is protected from the oxygen in a natural way by berries. The grapes are transfered by conveyor to the wine press. Pressing for 4 hours like in Champagne : 3 hours at low pressure to extract high-quality juices. The last hour, the juices are handled separately. Juices are put in stainless steel tank for settling for 12 to 24 hours. Then the juice is sent into concrete tank for the alcoholic and malolactic fermentation. Then the wine is racked, sulphited and quickly bottling to preserve the aromas
Elevage: vessel type(s) and size(s)Concrete tank
Duration of elevage6 to 10 months
Do you practice fining and filtration? If yes, please describeFiltration before bottling
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?We use SO2 when the juce is putting into tanks. For the bottling, between 25 and 30 mg/l of free sulfur
WINE 3
GENERAL INFORMATION
AppellationMâcon Pierreclos Rouge
Cepage/Uvaggio100 % GAMAY
%ABV13 % by vol
# of bottles produced8 000 bottles /year
Grams of Residual Sugar
Vineyard/lieu dit name(s) and locations « En craz » South exposure -        « En Tremblay » South-east exposure
Exposures and slope of vineyardsSlope 10-15%
Soil Types(s) « En craz » red earth. « En tremblay » sand soils with subsoil clay
Average vine age (per vineyard)40 years
Average Vine Density (vines/HA)7500/ 8000 vines/ha
Approximate harvest date(s)15-20 Septembre
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGEVery humid spring, difficult to work in the vineyard with a pressure due to the presence of Mildew.
HOW DOES IT COMPARE TO PREVIOUS VINTAGES?August and September « saved » the vintage with a perfect weather for the harvest : Hot and sunny during the day and cool at night.
% whole cluster, % destemmedMechanical harvest 100% destemmed
Fermentation: vessel type and sizeConcrete tank for 10 to 15 days
Duration of cuvaison8-12 days of alcoholic fermentation
Duration of contact with leesUntil bottling
Select or indigenous yeast?Both, according to years
Elevage: vessel type(s) and size(s)Concrete tank
Duration of elevage6 to 10 months
Do you practice fining and filtration? If yes, please describeFiltration before bottling
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?We use SO2 when the juce is putting into tanks. For the bottling, between 25 and 30 mg/l of free sulfur
WINE 4
GENERAL INFORMATION
AppellationBOURGOGNE Rouge
Cepage/Uvaggio100 % PINOT NOIR
%ABV13% by vol
# of bottles produced9 000 bottles /year
Grams of Residual Sugar
Vineyard/lieu dit name(s) and locationsBussières « Les Clos »
Exposures and slope of vineyardsSouth, south-east. Slope 10-15%
Soil Types(s)Clay
Average vine age (per vineyard)30 years
Average Vine Density (vines/HA)7500-8000 vines/ha
Approximate harvest date(s)September 15-20
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGEVery humid spring, difficult to work in the vineyard with a pressure due to the presence of Mildew.
HOW DOES IT COMPARE TO PREVIOUS VINTAGES?August and September « saved » the vintage with a perfect weather for the harvest : Hot and sunny during the day and cool at night.
% whole cluster, % destemmedmechanical harvest, 100% destemmed
Fermentation: vessel type and sizeConcrete tank for 10 to 15 days
Duration of cuvaison10-15 days of alcoholic fermentation
Duration of contact with leesRacking after pressing, after alcoholic fermentation and after malolactic fermentation. Wines are in contact with fine lees until the bottling
Select or indigenous yeast?Both, according to years
Please share notes about winemaking process for this wine. PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationThe clusters arrive in double-bottom trailer where the juice is separated from the berries. The juice is sulphiting in temporary tank and the grapes are transfered by conveyor into concrete tank. Then the juice is spread on the berries. The alcoholic fermentation start 1 or 2 days after (for 15 days) with a temperature at 20°C. Racks and returns are made during the maceration. Then the grapes are pressed in pneumatic press and the juice is sent to stainless steel tank sor settling for 24 hours. After that the juice is returned in concrete tank to finish the alcoholic fermentation. The malolactic fermentation start after a second racking. A third soft racking is done to preserve a part of lees until the bottling (July – August)
Elevage: vessel type(s) and size(s)Concrete tank
Duration of elevage6 to 10 months
Do you practice fining and filtration? If yes, please describeFiltration before bottling
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?We use SO2 when the juce is putting into tanks. For the bottling, between 25 and 30 mg/l of free sulfur
WINE 5 VIN PETILLANT
GENERAL INFORMATION
AppellationBlanc de Blancs
Cepage/Uvaggio100 % Chardonnay
%ABV12,5% by vol
# of bottles produced5 000 bottles /year
Grams of Residual Sugar
Vineyard/lieu dit name(s) and locationsLa tournée (commune de Serrières)
Exposures and slope of vineyardsEast exposure. Slope
Soil Types(s)Sands, silt, and subsoil clay
Average vine age (per vineyard)25 years
Average Vine Density (vines/HA)8000 vines/ha
Approximate harvest date(s)Early September
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGEVery humid spring, difficult to work in the vineyard with a pressure due to the presence of Mildew.
HOW DOES IT COMPARE TO PREVIOUS VINTAGES?August and September « saved » the vintage with a perfect weather for the harvest : Hot and sunny during the day and cool at night. This cuvee is one of the first plot harvested to preserve the acidity
% whole cluster, % destemmedMechanical harvest, 100% destemmed
Fermentation: vessel type and sizeConcrete tank
Duration of cuvaison2 -4 weeks of alcoholic fermentation
Duration of contact with leesAgeing on lees in bottles
Select or indigenous yeast?Select yeasts
Please share notes about winemaking process for this wine. PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationThe clusters arrive in double-bottom trailer where the juice is separated from the berries. The juice is sulphiting in temporary tank and the grapes are transfered by conveyor into concrete tank. Then the juice is spread on the berries. The alcoholic fermentation start 1 or 2 days after (for 15 days) with a temperature at 20°C. Racks and returns are made during the maceration. Then the grapes are pressed in pneumatic press and the juice is sent to stainless steel tank sor settling for 24 hours. After that the juice is returned in concrete tank to finish the alcoholic fermentation. The malolactic fermentation start after a second racking. A third soft racking is done to preserve a part of lees until the bottling (July – August)
Elevage: vessel type(s) and size(s)Concrete tank
Duration of elevage6 months
Duration of bottle ageing before release to US market6 months
Do you practice fining and filtration? If yes, please describeFiltration before bottling
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?We use SO2 when the juce is putting into tanks.For the bottling, between 25 and 30 mg/l of free sulfur
Commentaire sur la processus: Niveau de dosage?
Combien de mois “sur lattes”?
The wine is bottled with select yeasts for his second fermentation. Horizontal storage for 9 months> then the wine is disgorged with addition of dosage (between 0.5 g/l to 1.5g/l)

2016 Vintage Report After A Vineyard Visit: Burgundy, The Jura, Alsace

Burgundy Alsace Jura switzerland

A winegrower’s job is never easy, and every vintage presents its own unique challenges. Be it excessive rain, some new pest, severe drought, heat, or mildew, environmental obstacles necessitate constant diligence and creativity on the part of the vigneron. Having heard reports of a widespread and devastating spring frost in France, we headed into our recent tour of Burgundy, Alsace, the Jura, and the Valais with heavy hearts, prepared to receive the worst imaginable news about the 2016 vintage.

Fortunately, as is always the case in wine, nothing is ever quite as simple as it seems on the surface. While the frost did indeed devastate certain zones of the Cote d’Or, many vineyards were left relatively unscathed. Furthermore, after an aberrantly cold, gloomy spring and early summer, July and August brought plenty of sunshine and heat, and most of our growers—on the brink of harvest during our tour—were optimistic about the quality of the surviving grapes. (more…)

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