Le Domaine

Fourteen hectares. Three generations. One cycle.

Domaine Saint-Cyr is a small family domaine. Our practice rests on four things: the slope, the method, the cellar, and the patience to wait through all of them.

I.

The Slope

Fourteen hectares between Saint-Aubin and Puligny-Montrachet, exposed east-southeast at 300m. Clay-limestone soils — Comblanchien at the top, friable marl below.

  • 9 hectares Chardonnay
  • 4 hectares Pinot Noir
  • 1 hectare Aligoté
  • 5 parcels at Premier Cru level

II.

The Practice

Demeter-certified biodynamic since 2003. Horse and hand at the vine. Compost made on the estate from our own herd of three Charolais cows.

  • No herbicides, ever
  • Cover crops between every other row
  • Lunar-calendar pruning and racking
  • Spring biodynamic preparations 500 and 501

III.

The Cellar

A 14th-century stone cellar nine metres below the family home. Natural temperature, constant humidity, no climate control.

  • Indigenous yeasts; no inoculation
  • Whole-cluster fermentation for some rouges
  • 18 months élevage in used barrels (never new oak)
  • No fining, light filtration only when needed

IV.

The Bottle

Eight cuvées, an average of 38,000 bottles per vintage. Allocated rather than sold — most leave the cellar for restaurants and private cellars that have known the domaine for years.

  • 6 months bottle élevage before release
  • Hand-labelled with cuvée and parcel
  • No printed press, no influencer programme
  • Distribution by allocation only

Le Calendrier

The year at the domaine.

There is a rhythm to the work. The same rhythm in 1934, in 1984, and today — adjusted only by the moon, the weather, and the vine itself.

We do not have an off-season. Only quieter months in which the wine is making itself.

  1. Mars Pruning · Compost spread on parcels
  2. Avril – Mai First plough · Biodynamic preparations 500 + 501
  3. Juin Flowering · Trellising · Disbudding
  4. Juillet – Août Canopy work · Green harvest if needed
  5. Septembre Harvest · Hand-picked into 12kg cases
  6. Octobre – Novembre Fermentation · First racking
  7. Hiver Élevage in barrel · Tasting · Final assemblage

Allocation

Most of our wine is allocated. None is sold directly.

Our cuvées leave the cellar to a small group of importers and restaurants — most of whom have known the domaine for fifteen years or more. New allocations are accepted infrequently, and only after a cellar visit.

Request an Allocation