Domaine Henri Naudin-Ferrand
Magny, Hautes Côtes de Nuits, Burgundy
Claire Naudin is a brilliant winemaker – her wines are both unique and truly exciting.
There is a slightly different philosophy across the range and the wines are bottled under separate labels: Domaine Henri Naudin-Ferrand, Claire Naudin & BiNaume, the latter a collaboration with her husband, Jean-Yves Bizot. Some wines see lower or zero sulphur additions but Claire has no dogma and if something is needed she will add it. She is painstaking in her approach, both in the vines and winery and this is one of the most fascinating and enjoyable tastings we look forward to each year.
Domaine Henri Naudin-Ferrand: these wines tend to be made in a more ‘classical’ style. A small quantity of sulphur is usually added and the reds are totally destemmed as Claire says that if grapes are fermented whole-cluster and SO2 is added it can draw out the greenness and unripe character of the stems. Though this does not apply to the jewel in the crown: the majestic Echézeaux, situated in “les Rouges du Bas” in the heart of Grands Echézeaux.
Claire Naudin: The little wildflowers, typical of the Hautes Côtes, give their names to Claire’s famous flower bottlings. These wines are made with the aim of not adding any sulphur in order to reveal a better expression of the appellation. It is recommended to open and decant these wines for 1 or 2 hours before serving. They are all bottled unfiltered.
“There is a common hedonistic value to the sensual quality of the Viola Odorata and a maturing wine from Bizot. But in the case of Naudin, one can both find it and afford it!”
Steen Öhman, The Wine Hog, May 2020
BiNaume is a project started by Claire Naudin and her husband Jean-Yves Bizot. Post the catastrophic conditions in 2016 they went looking for grapes and their search ended 200km west of Beaune in Saint-Pourçain. Gamay, Pinot Noir (and Chardonnay) are the norm here so it felt like the right location for this new adventure.
For both wines the grapes are transported by a refrigerated truck back to the domaine. They are vinified whole-cluster in cement tank with no sulfur. Minimum extraction is favoured with early pressing to favor the fruit and limit the extraction of tannins. They need a little oxygen after opening and Claire recommends decant or even a good shake if you are bothered by the CO2. Bottled unfined and unfiltered.
|Wine||Blend||Vine age||Soil type||Vineyard area|
|Bourgogne Aligoté Mallon||Aligoté||20-40||Clay & limestone||2.36ha|
|Bellis Perennis HCDB||Chardonnay|
|Galanthus Nivalis VdF||Pinot Gouges||Clay & limestone|
|Le Gamay de l’Allie, VdF||Gamay||Granite|
|La Plante d’à Côté||Pinot Noir||Planted 2013||Pink granite & sand|
|Omayga, VdF||Passetoutgrain (Pinot Noir & Gamay)||Young vines||Clay & limestone|
|Bourgogne Pinot Noir La Plante||Pinot Noir||Young vines||Clay & limestone|
|Bourgogne Hautes-Côtes de Nuits||Pinot Noir||40 years||Clay & limestone||2.33ha|
|Côte de Nuits Villages||Pinot Noir||60-70 years||Clay & limestone||1.79ha|
|Côte de Nuits Villages Viola Odorata||Pinot Noir||70-85 years||Clay & limestone||1.19ha|
|Echézeaux||Pinot Noir||40 years||Clay & limestone||0.34ha|
Viticulture & Vinification
- Lutte raisonnée
- Wild yeast fermentation
- Low or zero sulphur additions