Domaine Dominique Gruhier

Hailing from the village of Epineuil just ten minutes northeast of Chablis, this is a domaine for which global warming has given opportunity. A 25ha domaine certified organic, we were delighted to find expressive, good value wines and cremants produced by the increasingly respected Dominique Gruhier. Working with very low levels of sulphur, the wines have a purity lifted by the chalky kimmeridgean minerality. For the cremants, the approach is to pick later and use minimal sugar in the dosage. The vibrancy of these sparkling wines shows their success here. Dominique’s aim has always been the expression of site. After 10 years of working organically he feels that this site signature has been achieved.

Burgundy

FRANCE

“Wine begins with the vine.” Dominique Gruhier

Domaine Dominique Gruhier was established in 1990, whilst the winery named Notre Dame de Quincy Abbey has existed since the Cistercian monks started to make wine in 1212. The same way the monks selected the best vines, vineyards and “climats” in the famous areas of Côte d’Or, they did so in the Épineuil and Tonnerre region.

His domaine now has 31 hectares of vineyards all organically farmed since 2003. The oldest vines were planted in 1946 and its soil is still ploughed by horse today. Dominique is very attentive to the grape’s cycle of life, his philosophy sits between the respect of tradition while being open to what modernity can offer.

The grapes are hand-picked and the wines are made in an impressive modern winery of 650 square metres which is located 7 metres under the ground. We are usually used to tiny wineries in the Côte d’Or, here space is not an issue!

From the organic vineyards to the modern winery, the wines peacefully age in the original 800 year old Cistercian cellar.

Viticulture

Our organic conversion began in 2003. Today, thanks to this approach, our vines are more beautiful than ever. The soil is fresh and light and it smells good, proof of rich soil activity. The leaves are green and crunchy, synonymous with the good health of the plant. In 2020, a diagnosis of our ecosystem showed that we were living in an environment rich in species and subjects. Reassuring and motivating state of play to preserve and further improve our environment. The terroir is an essential notion for my vision of wine. Each cuvée must carry and transcend this intimate perception of the earth. For this, the soil must be alive, the vine must be there well so that each root and root rootel captures all the subtleties that make up the great terroirs. I focus more than ever my reflection on this essential notion. A trained, involved and very voluntary team applies every day with passion to provide the necessary care throughout the cycle of the vine, from pruning to harvest. In the rain, the scorching sun, in those moments of grace when nature wakes up, at dawn, at sunset, when the sweetness of the light invites silence, when the fragrances of vine flowers fill our lungs; at every moment, the gesture is there, precise and benevolent.

Winemaking

It all starts with beautiful grapes. Particular attention is paid to the choice of harvest. We analyze, taste, detail the quality of the juice, the pulp, the seeds, the skin but also the structure of the cluster. We eat one bunch and then another, they do us good, we would eat much more, so it’s time to harvest. Only the best clusters are taken. From an approach in organic production to wines without inputs, what could be more natural. Since 1999, I have taken a turn to wines without sulphites or with minimal quantities. The term Natural Wine was not yet really known. Through this approach, I look for the purity of the fruit, gluttony, digestibility and vibration in each bottle we offer.