Fanny Sabre, Monthélie


Monthélie is a definite emerging appellation. If you drive south out of Beaune on the D973 you very soon pass through the famous wine villages of Pommard and Volnay and then arrive at Meursault on the left side of the road and Monthélie on the right. The Monthélie vineyards are, in fact, very close to some of the finest vineyards of Volnay. Light, brilliant red. Floral nose, with red berries (raspberry, strawberry), dark cherry and a dark minerality. Quite juicy in the mouth, yet concentrated, with supple berry notes, young and firm tannins, and a fresh acidity.

FANNY SABRE, Pommard Organic, Natural

Fanny Sabre took over her family estate in 2006 following the passing of her father. She hadn’t planned to be a winemaker as she was studying law.

Fanny soon realised she really enjoyed working in the vineyard and making wine. She received help from Philippe Pacalet, a well-known natural wine producer, she got familiar with organic farming and light-handed, natural approach in the cellar.

When Pacalet moved on to his own projects, Fanny, then in her mid-20s, was left to manage the estate on her own. Now she still does most of the work herself. The 4.5 ha vineyard is farmed organically, meticulous care is given to each parcel to produce the healthiest grapes from which Fanny crafts expressive, alluring micro-cuvées. The approach in the cellar is as gentle as it gets, with no additives and only tiny doses of SO2 at bottling.

The whites are lightly crushed in a pneumatic press and transferred in old oak barrels where they ferment and age on their lees, only one batonnage and no racking. The reds grapes are placed in wooden and cement vats, whole bunch and after semi-carbonic maceration and pigeage, they are transferred to old oak barrels to ferment (with native yeasts) and left to age for a year without racking.

After a year, both reds and whites are transferred to stainless steel vats for 4 months and are bottled manually, using gravity, unfined, with only a very light filtration.