DOMAINE DE COURCEL, France
Currently, the domaine is managed by Anne Bommelaer and Marie de Courcel, along with their children, Constance de Leusse and Edouard de Courcel. Since 2025, Pierre Clair has been supporting the family as the estate manager. Approximately 75% of the estate's vineyards are classified as Premier Cru, highlighting their exceptional quality and terroir. Domaine de Courcel's commitment to expressing the unique characteristics of each terroir results in wines of notable elegance, complexity, and aging potential.
Viticulture
The domaine's vineyards encompass approximately 10.5 hectares on the southern hillsides of the Côte de Beaune, an area renowned for its prestigious vine-growing conditions. The soil is ploughed to favour intense biological activity, which enables the vines to better assimilate the minerals of the soil. The ploughing also helps the root of the vine penetrate deeper into the ground for a better expression of the terroir. The ripeness of the grape is optimised. Each vine is pruned so that each grape receives sufficient nourishment. De-budding and green harvesting in early August further enhance this delicate equilibrium. The final harvest is done relatively late so that the September sunshine increases the sugar intensity.
Winemaking
The wine making is done over a period of one month. After a very thorough selection, grapes are delicately deposited in a wine vat. Cold maceration followed by low-temperature fermentation enables a better extraction of the aromas of the wine. Delicate reassembly in the wine vat is done to enhance the colour and the tannins. The process ends with a final post -fermentation carbonic maceration adapted to each cuvée. The maturing of the wine is done in carefully selected oak barrels, which are replaced by third each year. After a one month extraction, the wine is matured during a period of 21 to 23 months. After racking (“sous-tirage”), the wines are bottled without any treatment or manipulation. The management of the vineyard aims to limit the output to around 25hl/ha (30,000 bottles a year) and to work towards optimised ripeness.
