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Domaine Jessiaume

"Wine is a living thing. It is made, not only by grapes and yeasts, but of skill and patience"

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                    [id] => 85
                    [is_instagram] => 
                    [image] => 2019-01-11-11-37-57-814.jpg
                    [header_image] => 2019-01-11-11-37-32-592.jpg
                    [date] => 2019-01-31
                    [reading_minutes] => 05
                    [force_year] => 2017, 2019
                    [created] => 2019-02-20 10:27:15
                    [locale] => eng
                    [title] => 2019: Let's go!
                    [slug] => 2019-let-s-go
                    [introduction_content] => Here we are, after a georgous 2018 vintage, we are now preparing the next season.
                    [html_content] => 

First, we are very pleased to wish you a happy new year 2019.

For our part, we want this vintage to be as beautiful as the one behind us.

The year has started with beautiful cold days allowing us to work efficiently . With climate change, seasons can start earlier and it is important not to be late.

Fortunately, some beautiful sunny days allowed a quick pruning. 

Winter is also a good period for wine events, the work in the vineyard is less important at this moment so we have the opportunity to show our wines in different places. This year, we were at the first edition of the Grand Bourgogne Hotel in Paris. It has been a chance for us to present our wines and extend our distribution in Paris and its region.

This first edition was a success and we enjoyed our participation.

In late December, we bottled some of our 2017, we are now preparing our fisrt shipment of these wines. The last bottling for the 2017 vintage will be done in February. All the wines will be available in March 2019.

This month quickly ended at the Domaine. What we plan next is the end of pruning, pulling and crushing the shoots trough February.

 

Le Domaine Jessiaume

 

[date_formatted] => 31/01/2019 [plots] => Array ( [0] => 5 [1] => 6 [2] => 7 ) [winetypes] => Array ( [0] => 8 [1] => 13 [2] => 9 ) ) ) [1] => Array ( [Post] => Array ( [id] => 63 [is_instagram] => [image] => mar00823.jpg [header_image] => mar00879.jpg [date] => 2018-12-10 [reading_minutes] => 05 [force_year] => 2018 [created] => 2018-12-18 14:17:08 [locale] => eng [title] => End of the year, winter is arriving. [slug] => end-of-the-year-winter-is-arriving [introduction_content] => Winter is arriving in Burgundy and the pruning season is about to begin. [html_content] =>

The end of the year is coming and the past months have been busy in the vines. We have renovated a 100 feet stone wall La fin in our parcel of Santenay 1er Cru Les Gravières.

The restoration took 3 weeks to be accomplished.

We have also planted organic peas in the vines in order to energize our soils. Some experiments with organic nutrients for the soils have been set too.

This period is a good opportunity for tasting and shipping wines. The stock of the 2016 vintage is now very low and we are looking forward for the 2017 to be ready. We have bottled a part of it at the beginning of December.

The rest of the 2017 will be bottled at the end of February.

We will now start the pruning season that will last from December to March. The weather condition is not always good during winter and we navigate between vines and cellar.

Since there, all the crew at Domaine Jessiaume wish you a good festive season.

 

Le Domaine Jessiaume

 

[date_formatted] => 10/12/2018 [plots] => Array ( [0] => 15 ) [winetypes] => Array ( ) ) ) [2] => Array ( [Post] => Array ( [id] => 62 [is_instagram] => [image] => img-3812.jpg [header_image] => img-3823.jpg [date] => 2018-10-31 [reading_minutes] => 05 [force_year] => 2018 [created] => 2018-12-12 13:07:09 [locale] => eng [title] => From cellar to vines. [slug] => from-cellar-to-vines [introduction_content] => Vinification is done, it is now time to go back to the vines. [html_content] =>

After the last devatting by the end of September, we leave the wines to settle a few days in tanks. It allows the lees to settle at the bottom. It is a good opportunity to taste the vintage.

No doubt, 2018 is a great vintage.

Then, we start to fill the barrels. The wines will stay from 12 to 16 months in the barrels for the aging. The origin of each barrel is different for each appellation. With the help from the barrel maker, we select the origin of wood, the kind of toast and the percentage of new oak we want for our wines.

We generaly do not use more than 30% of new oak for our wines.

After that period, we can now return to the vines. The setting of the posts for our parcels Santenay 1er Cru Les Gravières and Santenay 1er Cru Beauregard is beginning.

The posts are set with precision but the dryness of the soil slows us down.

October is also the date of the arrival of our new tractor. The 3 wheels tractor Pellenc. This will allow us to dig holes in order to replant vines and crush vineshoots on the floor during winter. It is also with that tool that we will spray our organic treatments in our vines during spring and summer.

For now, it allows us to dig the holes in order to replace vines at the end of winter.

 

Le Domaine Jessiaume

[date_formatted] => 31/10/2018 [plots] => Array ( [0] => 10 ) [winetypes] => Array ( ) ) ) [3] => Array ( [Post] => Array ( [id] => 41 [is_instagram] => [image] => img-3617.jpg [header_image] => img-3610.jpg [date] => 2018-09-30 [reading_minutes] => 10 [force_year] => 2018 [created] => 2018-09-28 11:31:30 [locale] => eng [title] => A magical ending! [slug] => a-magical-ending [introduction_content] => Harvest has begun at the end of August this year and continued one more week in September. The result is great...what a good year! [html_content] =>

That is exceptional! After this rich and intense year, it is time to get the result. The yield is great and the grapes are beautiful! Maturity is perfect with good aromas, deep color and silky tanins.

While we are harvesting our grapes, everybody is smiling in the vines. Led by Loïc, the crew of 30 pickers is in a full swing. Grapes are healthy so the sorting is very simple.

Everything is ripe and needs to be quickly picked in order to avoid overripe fruits.

We started with our parcels of Santenay 1er Cru Les Gravières White. At the winery, the grapes are directly pressed with the stems. Then, the must is cooled down and settles for 24 hours. The racked must is then filled in the barrels for the alcoholic fermentation.

With the reds coming next, we filled the steel and wooden tanks and cooled down the grapes during 5 days. After that cold maceration, the fermentation can start and we worked on the extraction of tanins and color with pumpovers and punchdowns. We keep the skins macerating and fermentating during 20 days and we will fill the barrels for the aging after that.

As usual, we work as naturaly as possible at Domaine Jessiaume. The fermentation occurs with natural yeast and we do not use tanins, enzymes or anything else.

Also, for the first time this year and after many experiment the years before,

All the red wines have been vinificated without adding sulfur.

The colors we obtained are beautiful and the wines have incredible aromas and structures.

The harvest finished on the 7th of September at the Domaine and the "Paulée" party was done this day. On its side, the vinification lasted for the whole month and the ultimate dig out happened on the 27th of September.

We are very happy with this great year and we would like to thank all the pickers and the team at Domaine Jessiaume for what they have accomplished during this period.

Wines are now ready for the barrel aging and we will closely follow this great vintage that is coming...

 

Le Domaine Jessiaume

 

[date_formatted] => 30/09/2018 [plots] => Array ( ) [winetypes] => Array ( ) ) ) [4] => Array ( [Post] => Array ( [id] => 40 [is_instagram] => [image] => img-3564.jpg [header_image] => img-3564.jpg [date] => 2018-08-31 [reading_minutes] => 05 [force_year] => 2018 [created] => 2018-09-21 16:21:28 [locale] => eng [title] => Get ready... [slug] => get-ready [introduction_content] => Back from vacations, a walk in the vines gave us the possibility to check the maturity. Harvest will not wait for September... [html_content] =>

We are back from vacations after a 3 week deserved rest. It is now time to check all the parcels of the Domaine and start to analyse maturity samples. The sampling method is as follows:

We randomly pick 200 berries for each vineyard every week.

The berries are then pressed and sugar concentration, ph and acidity are measured. The results and the evolution week after week allow us to decide the date of harvest and the order of picking between the different parcels of vines. Also, it is very important to taste the grapes in order to check the aromas, the color and the tannins.

For sure, harvest will start in August for the Domaine Jessiaume.

We decided to start on the 29th of August and we contacted all the harvest crew to make sure they are ready.

Now it is time to start the cleaning of the bins, the buckets, the vats and prepare for the process of the grapes.

This period has to be well planned, the harvest crew is composed of 30 persons and they must know what to do to make sure everything will be fine. Loïc will be in charge of the crew this year.

Here we are, let's hope for a great harvest!

 

Le Domaine Jessiaume

[date_formatted] => 31/08/2018 [plots] => Array ( ) [winetypes] => Array ( ) ) ) [5] => Array ( [Post] => Array ( [id] => 39 [is_instagram] => [image] => attachment-14.jpeg [header_image] => attachment-14.jpeg [date] => 2018-07-27 [reading_minutes] => 05 [force_year] => 2018,2017 [created] => 2018-07-27 09:32:00 [locale] => eng [title] => Final stretch! [slug] => final-stretch [introduction_content] => July is ending, the vine growth is early this year. We can now take some vacation before harvest starts. See what happened this month: [html_content] =>

July has been quite dry this year. We've started the month with the last ploughing. We needed to bring some oxygen to the new plantations. In order to do that, a passage with the tractor and a tool that goes deep in the soil is used. The idea is to deeply crack the soil and bring air to the roots of the young vinestock.

On the 3rd of July, an episode of hail hit the north of the Côte de Beaune.

Our parcel of Beaune is impacted. Hopefully, for us, the damage is quite limited...

Unfortunately, it was not the same situation a few days later (July 15th) for our neighbors of the Côte de Nuits. Some of their vines has got hit pretty bad (up to 80% of loss).

Days after days, the temperatures are quite high. The vine is in advance, 2018 is one of the earliest year. Working in the growing vines is now complete and we begin to prepare the harvest.

It is also time to bottle our two "Nature" wine vintages of 2017; the Santenay 1er Cru Les Gravières and the Beaune 1er Cru Les Cents Vignes. These two wines will also be bottled in a "traditionnal version" when aging in barrels will be finished.

Then, the véraison begins, the grape changes color and starts to accumulate sugar.

Now we have our fingers crossed and we hope for a beautiful August. We want this great grape potential to become very qualitative for the harvest.

Le Domaine Jessiaume

[date_formatted] => 27/07/2018 [plots] => Array ( [0] => 1 [1] => 10 ) [winetypes] => Array ( [0] => 13 [1] => 4 ) ) ) [6] => Array ( [Post] => Array ( [id] => 38 [is_instagram] => [image] => snapseed3.jpg [header_image] => snapseed.jpg [date] => 2018-06-30 [reading_minutes] => 05 [force_year] => 2018 [created] => 2018-07-19 16:22:41 [locale] => eng [title] => -2 months before harvest... [slug] => 2-months-before-harvest [introduction_content] => The end of June is coming, the wortk on the growing vine is (almost) done. [html_content] =>

Here we are, the flowering is occuring but unfortunately the weather is wet and stormy... It is difficult to maintain our copper protection against mildew with these accumulations of rain. The fight is tough and we have to spray 3 times in the same week to ensure our harvest.

Hopefully, the sun finally appears after the first decade of June. We can have a quick rest.

The observation of the damages begins, the flowering is done and we are at the stage of the berry set. The grapes are getting bigger and mildew attacks appear.

Fortunately, the arrival of dry weather have limited the loss.

It is now time for the powdery mildew to come. A few contaminations occur in the Chardonnays. Sulfur allows us to stop its development effectively.

Green work is at the heart of our day. With the heat, working hours are adjusted. We start early in the morning so we do not have to work in the afternoon temperatures. Tying-up the vine is in progress and we finally have to remove some leaves from the vines in order to aerate the grapes. At the end of June, the work is almost completed. We still have some trimming to do. After that, we will have to plough the soil for the last time this year and also remove weeds by hand in our new plantation. Some work in the cellar has to be done too.

 

Le Domaine Jessiaume

[date_formatted] => 30/06/2018 [plots] => Array ( ) [winetypes] => Array ( ) ) ) [7] => Array ( [Post] => Array ( [id] => 36 [is_instagram] => [image] => img-2943.jpg [header_image] => attachment13.jpg [date] => 2018-05-31 [reading_minutes] => 05 [force_year] => 2018 [created] => 2018-07-09 15:48:31 [locale] => eng [title] => Intensive growth! [slug] => intensive-growth [introduction_content] => During May, the vine begin to quickly grow. [html_content] =>

The long and exhausting days begin now! We have started the different work on the growing vines in the vineyard. The first, disbudding, consists in removing the vine shoots without fruits in order to aerate the vegetation. This delicate task is done by hand on each vinestock. In order to be on time we now have hired a seasonal crew.

With their help on 22 acres, it will take nearly 3 weeks to complete this "échtinage" as we call it in the region.

Simultaneously, we have started organic treatments for the vines against the two great disease that are mildew and powdery mildew. Copper and sulfur are our only allies. Against mildew, we need to treat before rains. It needs water in order to contaminates the vines.

Then we start the tying-up work. It involves raising our wires to tie and maintain vegetation in the row. Tying-up avoids vine shoots to break and improves aeration of the vegetation. By doing this we limit the risk of disease.

Several passages will be necessary in order to fully tie-up the vines.

At the end of the month, it is the flowering that is spreading in the vineyard. The harvest should not be late because the it will take place approximately 100 days after flowering. The flowering will be perfect if the weather conditions are good during this period and if it goes homogeneously in the vineyard.

 

Le Domaine Jessiaume

[date_formatted] => 31/05/2018 [plots] => Array ( ) [winetypes] => Array ( ) ) ) [8] => Array ( [Post] => Array ( [id] => 35 [is_instagram] => [image] => 27596445778-44eafee6b6-o.jpg [header_image] => 40986498485-c1a42873da-k.jpg [date] => 2018-04-30 [reading_minutes] => 05 [force_year] => 2018 [created] => 2018-05-16 17:14:48 [locale] => eng [title] => Time to grow. [slug] => time-to-grow [introduction_content] => Here we are, the vines are budbreaking and the season has started! [html_content] =>

We have started this month with the bottling of the last 2016 at the Domaine. The wines will be available very soon. Just the time for them to recover after being gently moved in the bottles. As expected, the volumes are low and the stocks will be quickly sold out for this vintage...fortunately the nature has been generous with us in 2017.

With the month of April, a milder and drier weather has also arrived. We were finally able to start ploughing the soil in our vineyard. The ploughing is done in two steps. First, we plough the soil between the rows and then cut the grass between the vinestocks with a steel blade on the tractors.

The grass did not wait for us and it's been difficult to manage it!

At the same time, the vine began to grow. The buds have first inflated and then the budbreak came.

On its side, the weather was almost like summer and with the water we had in the soils, the vine has "popped-up"! The first disbudding began at the end of the month and the crew for the season will join us at the beginning of May to make sure we are on time.

Also, with the end of the rainfalls , we have been able to plant the vines of Santenay 1er Cru Les Gravières and Santenay 1er Cru Beauregard.

6600 vinestocks of Chardonnay were planted for these two vines and should give wonderful grapes within 3 years.

The month has been busy and the season is just beginning, May promises to be particularly intense!

Le Domaine Jessiaume

[date_formatted] => 30/04/2018 [plots] => Array ( ) [winetypes] => Array ( ) ) ) [9] => Array ( [Post] => Array ( [id] => 34 [is_instagram] => [image] => img-2825.jpg [header_image] => snapseed.jpg [date] => 2018-03-30 [reading_minutes] => 05 [force_year] => 2018 [created] => 2018-04-11 17:29:10 [locale] => eng [title] => Ready for the race... [slug] => ready-for-the-race [introduction_content] => A really wet March ! [html_content] =>

We were almost ready, prunning was finished, pulling the shoots too, organic nutrients were spread, all that remained was to tie down the shoots and start to plough the soil...

But, like most of the time this winter, the month of March was mostly rain.....

The rainfall this March has doubled compared to normal rainfall in March.

As a result, we have been a bit delayed in attaching the vines. It was not easy with the rain. We tried as much as possible to work with the rare sunny periods to be more efficient. But finally, the delay is not bad, especially because the vegetation is not in a hurry this year. We will be able to finish this work in early April.

The problem is more complex for the ploughing of our vineyard. The heavy rainfall has totaly prevented the first plowing. But at the same time, the grass began to grow... We expecta break from the rain in April.

Besides all that and to speak of something else, we participated at the Grands Jours de Bourgogne in mid-March and we want to thank all of the professionals who came to taste our 2016 wines.

Speaking of that,

The last appellations in 2016 will be bottled for early April.

Finally, a newcomer has joined the team of Domaine Jessiaume. Annouck is now part of the crew, she will help us in all the tasks in the vineyard and the cellar. We welcome her and hope she will integrate quickly.

Now, let's keep our fingers crossed for Spring to be a little bit sunnier than the winter behind us. Other projects, such as the Santenay 1er Cru Beauregard plantation, are waiting and require milder weather ...

 

Le Domaine Jessiaume

[date_formatted] => 30/03/2018 [plots] => Array ( ) [winetypes] => Array ( ) ) ) [10] => Array ( [Post] => Array ( [id] => 33 [is_instagram] => [image] => image1.jpeg [header_image] => image2.jpeg [date] => 2018-02-28 [reading_minutes] => 05 [force_year] => 2018 [created] => 2018-03-01 10:06:41 [locale] => eng [title] => End of the rain, coldness is back. [slug] => end-of-the-rain-coldness-is-back [introduction_content] => A classic wintry February ends at the Domaine. [html_content] =>

The pruning at the Domaine is almost finished, pulling and burning the shoots too. There are a few stocks remaining in our parcel of Beaune 1er Cru Les Cents Vignes but the past very cold days (-10 ° C) slowed down our work.

It is not good for the freshly pruned shoots to be expose at such cold temperatures. So we could not continue the past few days.

A second session of replanting vines has been done in our Beaune 1er Cru Les Cents Vignes, Auxey-Duresses 1er Cru Les Ecussaux and Santenay Clos du Clos Genet parcels. About 500 additional vines. The goal is to renew prematurely dieing vines.

Also, the beautiful cold and sunny days allowed us to bring organic nutrients in the vineyard. Spreading the nutrients is done by tractor.

Spreading nutrients while the ground is frozen limits the soil compaction related to our passage. We take all opportunities to work according to the weather.

This article is also the opportunity to tell you that Sylvain, our tractor driver, made the decision to leave the Domaine for a new professional challenge. We wish him good luck and success for his future. New crew members will come in March.

Finally, the next big event for wine professionals is planned for mid-March. Les Grands Jours de Bourgogne.

The Domaine will be presenting the 2016 vintage on March 13th and 15th. We are waiting for you.

Le Domaine Jessiaume

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The team at Domaine Jessiaume wishes you a happy new year. We hope 2018 will be prosperous for everyone and that the coming vintage will bring a good harvest in all the wine regions.

The beginning of the year began at Domaine Jessiaume with our first bottling of the 2016 vintage. The Bourgogne Chardonnay and Pinot Noir as well as some village and 1er cru’s were bottled. The rest of the appellations will be bottled at the end of March-beginning of April. This year, the volume of wine is rather low but the quality is great. The frosts at the end of April 2016 killed the buds that were just coming out.  Drastically reducing yields in certain parcels.

The estate is preparing to have about 10,000 bottles less than usual and some appellations will not be produced. This is particularly the case on our parcels in Auxey-Duresses, 95% frozen.

Once the bottling was done, we were able to return in the vines for pruning. This year, the weather conditions are not ideal. Winter is for the moment rather warm and especially rainy. In the past two months the rainfalls have doubled compared to a normal season. Working in the rain is delicate and our electric clippers do not really appreciate the water.

Never mind, we must still move forward and pruning can be done with manual clippers if needed.

The month of January also marks the celebration of Saint Vincent by the winemakers. In Santenay, a celebration of Saint Vincent is performed on Saturday, January 20th. The statue of Saint Vincent will be kept by Domaine Lequin-Colin this year. After the wine reception offered by the Domaine in charge of Saint Vincent for the coming year, a meal is organized at the Château Philippe le Hardi. The Santenay wine makers then shared their bottles with the guests.

The program to come for the following months promises to be loaded with additional planting, pruning to finish, some work in our future parcel, the Grands Jours de Bourgogne, etc ...

Come visit us again for the article coming out next month.

Le Domaine Jessiaume

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2019: Let's go!

read the article 31.01.2019

End of the year, winter is arriving.

read the article 10.12.2018

From cellar to vines.

read the article 31.10.2018