Bertrand Ambroise
Summary
Domaine Bertrand Ambroise is a family-run Burgundian estate with 21 hectares spanning the Côte de Nuits and Côte de Beaune, focusing primarily on Pinot Noir (80%) and Chardonnay (20%) from limestone-clay soils, including notable premier cru holdings in Nuits-Saint-Georges. The Ambroise family maintains organic farming practices established in the late 1990s, hand-harvests all fruit, ferments with indigenous yeasts in open-top wooden vats, and bottles without fining or filtration after 12-18 months in oak barrels.
Heritage & Leadership
Domaine Bertrand Ambroise traces its roots to the 17th century in the village of Premeaux-Prissey, located just south of Nuits-Saint-Georges in Burgundy's Côte de Nuits. The domaine has remained family-owned throughout its history, with each generation passing down viticultural knowledge and expanding the estate's holdings. Bertrand Ambroise assumed leadership of the family domaine in 1987, working alongside his wife Martine to develop the estate's reputation for quality-focused viticulture. Their children, François and Ludivine Ambroise, joined the family business in the early 2000s, with François focusing on vineyard management and winemaking, while Ludivine handles commercial operations. This generational transition represents a significant milestone for the domaine, ensuring continuity while bringing fresh perspectives to both viticulture and business development.
## Vineyards & Wines
Domaine Ambroise manages approximately 21 hectares of vineyards spread across multiple appellations in both the Côte de Nuits and Côte de Beaune. Their holdings include parcels in several premier cru sites in Nuits-Saint-Georges, including Les Vaucrains and Les Bousselots, as well as vineyards in Vougeot, Corton, and Ladoix. The domaine produces both red and white wines, with Pinot Noir comprising about 80% of their production and Chardonnay making up the remainder. The vineyards in Premeaux-Prissey feature predominantly limestone-clay soils typical of the Côte de Nuits, with variations in limestone content and drainage across different parcels. The family maintains relatively high planting densities of 10,000 vines per hectare in many of their vineyards, and their oldest parcels contain vines exceeding 50 years of age, particularly in their Nuits-Saint-Georges holdings.
## Philosophy & Practice
The Ambroise family converted to organic viticulture in the late 1990s, eliminating synthetic chemicals from their vineyard management practices. Their approach emphasizes minimal intervention in the cellar, beginning with hand-harvesting and careful sorting of all fruit. For red wine production, the domaine typically destems between 80-100% of the fruit depending on the vintage and vineyard site. Fermentation occurs in open-top wooden vats with indigenous yeasts, and the family practices traditional punch-downs rather than pump-overs during maceration. Aging takes place in French oak barrels, with new oak percentages varying by appellation—typically 30% for village wines, 50% for premier crus, and up to 100% for grand cru bottlings. The wines generally spend 12-18 months in barrel before bottling without fining or filtration. This methodical approach to both viticulture and winemaking reflects the family's commitment to expressing the distinctive characteristics of their diverse Burgundian terroirs.
Vineyards & Wines
Domaine Ambroise manages approximately 21 hectares of vineyards spread across multiple appellations in both the Côte de Nuits and Côte de Beaune. Their holdings include parcels in several premier cru sites in Nuits-Saint-Georges, including Les Vaucrains and Les Bousselots, as well as vineyards in Vougeot, Corton, and Ladoix. The domaine produces both red and white wines, with Pinot Noir comprising about 80% of their production and Chardonnay making up the remainder. The vineyards in Premeaux-Prissey feature predominantly limestone-clay soils typical of the Côte de Nuits, with variations in limestone content and drainage across different parcels. The family maintains relatively high planting densities of 10,000 vines per hectare in many of their vineyards, and their oldest parcels contain vines exceeding 50 years of age, particularly in their Nuits-Saint-Georges holdings.
## Philosophy & Practice
The Ambroise family converted to organic viticulture in the late 1990s, eliminating synthetic chemicals from their vineyard management practices. Their approach emphasizes minimal intervention in the cellar, beginning with hand-harvesting and careful sorting of all fruit. For red wine production, the domaine typically destems between 80-100% of the fruit depending on the vintage and vineyard site. Fermentation occurs in open-top wooden vats with indigenous yeasts, and the family practices traditional punch-downs rather than pump-overs during maceration. Aging takes place in French oak barrels, with new oak percentages varying by appellation—typically 30% for village wines, 50% for premier crus, and up to 100% for grand cru bottlings. The wines generally spend 12-18 months in barrel before bottling without fining or filtration. This methodical approach to both viticulture and winemaking reflects the family's commitment to expressing the distinctive characteristics of their diverse Burgundian terroirs.
Philosophy & Practice
The Ambroise family converted to organic viticulture in the late 1990s, eliminating synthetic chemicals from their vineyard management practices. Their approach emphasizes minimal intervention in the cellar, beginning with hand-harvesting and careful sorting of all fruit. For red wine production, the domaine typically destems between 80-100% of the fruit depending on the vintage and vineyard site. Fermentation occurs in open-top wooden vats with indigenous yeasts, and the family practices traditional punch-downs rather than pump-overs during maceration. Aging takes place in French oak barrels, with new oak percentages varying by appellation—typically 30% for village wines, 50% for premier crus, and up to 100% for grand cru bottlings. The wines generally spend 12-18 months in barrel before bottling without fining or filtration. This methodical approach to both viticulture and winemaking reflects the family's commitment to expressing the distinctive characteristics of their diverse Burgundian terroirs.