This Domaine has been producing one of the best Premiers Crus in Savigny for more than 200 years. Owner Maurice Ecard, who is now retired, was considered by many experts to be the father of the appellation. The new owner, François Martenot, has been carefully following Maurice Ecard footstep in order to continue Maurice Ecard's legacy.
Kysela Pere et Fils, LTD started working with Maurice Ecard in 1994. It was one of Fran Kysela's first Burgundian wines in his portfolio and we have been visiting them every year ever since.
In the Barrel Room, circa 1999, listening to Maurice, while tasting the wines.
The Domaine dates back to before 1789 and produces some of the best Premiers Crus in Savigny. Owner Maurice Ecard, who is now retired, was considered by many experts to be the father of the appellation.
François Martenot has been paying a lot of attention to the wines produced by Maurice Ecard in order to learn from the "Master of Savigny". The philosophy, the knowledge and the passion was transmitted from one vintage to the other, from one owner to the other, as well. It is all about learning about these different Premiers Crus in order to understand the difference between all of them. When you taste them side by side at the winery, it is an enlightening, a revelation. Precisely what we were doing on the picture above.
The vineyards measure 15 hectares (37.2 acres) located mostly in Savigny-les-Beaune. The Bourgogne Blanc and Bourgogne Rouge are made from grapes grown right outside of the Savigny-les-Beaune Appellation.
Between the Hill of Corton and Beaune, the landscape opens up like a map unfolding. The hills of the Côte de Beaune recede a little on either side of the little river Rhoin. These vineyards are of ancient lineage. For much of their history, they belonged to the domaine of the Dukes of Burgundy, to neighbouring religious houses, or to the Knights of Malta. An imposing 14th century castle testifies to the appellation's aristocratic qualifications. The AOC status dates from 1937.
The domaine is cultivated through organic methods and produces wines that purely and distinctly reflect the terroir. The Premiers Crus include: "Narbantons", "Jarrons", "Serpentières", "Peuillets" and "Les Clous".
The yields are never over 35 hl/ha. The vines are pruned and, when fully mature, harvested by manual selection. Vinification involves 75 to 100% destemming, a classic fermentation, pigeage, racking of the gross lees, 15-18 months in oak (15% new from Damy).