Wine Region: France - Burgundy - Macon Vergisson, Macon Villages, Pouilly Fuisse, Saint Veran
Owner Roger Saumaize was born amid the vineyards of winemakers parents and shares his passion with his wife Christine (her maiden name is Michelin), where the name of the domaine SAUMAIZE-MICHELIN derives. Roger and Christine Saumaize like the contact with their clients with whom they share their passion and their interest in wine.
The logo represents the Roche de Vergisson, a huge rock formation, just on top of the Village of Vergisson.
Date Founded: 1977
Owner: Christine and Roger Saumaize
Winery Philosophy: Roger and Christine are working according to Biodynamic principles. They want to bring the life back in the vineyard !!
Roger Saumaize started working since he was 14 years old.
In 1977, Roger Saumaize received 4 hectares of vineyards from his Father. He completely took over the Father's Estate in 1978.
The Domaine Saumaize-Michelin was built over time. For instance, in 1979, Roger and Christine bought 1.60 hectares of “La Roche” vineyards in Vergisson. Then, in 1985 the decision was made to vinify all the parcels separetly. Such as the Pouilly Fuissé “Clos de la Roche” cuvée that was created at that time. The following additions were made, step by step, such as: • Pouilly-Fuissé « Ronchevats » in 1988; • Saint-Véran « les Crêches » in 1995; • Pouilly-Fuissé « le haut des Crays » in 2004; • Pouilly-Fuissé « les Courtelongs » in 2005; • and lastly, Pouilly-Fuissé “Les Maréchaudes” in 2014 in collaboration with their son, Vivien.
Two new cellars were built in 2007, with a storage area and labeling premise.
Winery Acreage: 10 hectares (24,7 acres)
Winery Production: 6,250 cases / 9L cases
Varietals Produced: 9.5 hectares of Chardonnay (23.5 acres)
0.5 hectares of Gamay (1.25 acres)
Winemaker: Roger Saumaize
This 10-hectare estate is planted to 9.5 hectares of Chardonnay and half an hectare of Gamay for Mâcon Rouge. The vines are 45-50 years old of age on average. In the vineyards, a lot of work is done by hand, such as the pruning, the disbudding (shoot removal), the trellising, the green harvest, the thining out of the leaves and the harvest. The soils are plowed/tilled and no chemicals are used. The idea is to get the life back in the vineyards. Flora diversity is essential. Without being certified, Roger works according to the Biodynamics principles.
In the cellar, all of the white wines are 100% barrel fermented and wine goes through 100% M-L fermentation. Roger Saumaize makes about 6,250 cases of wine per year under three different appellations: Mâcon-Villages, St Véran and Pouilly-Fuissé.