Jean-Marc Vincent
Summary
Domaine Jean-Marc Vincent is a small family estate in Burgundy's southern Côte de Beaune, producing approximately 25,000 bottles annually of Pinot Noir (60%) and Chardonnay (40%) from 6 hectares of limestone-rich vineyards across Santenay and Auxey-Duresses. Their meticulous organic viticulture and traditional Burgundian winemaking techniques reveal the outstanding potential of these less-heralded appellations, creating wines of remarkable precision and value that have earned them a devoted following among insiders.
Heritage & Leadership
Domaine Jean-Marc Vincent was established in 1997 when Jean-Marc and his wife Anne-Marie Vincent took over a portion of family vineyards in Santenay, a commune in the southern Côte de Beaune. Jean-Marc represents the fifth generation of a winemaking family in Santenay, though the current domaine in its present form dates specifically to their 1997 founding. Prior to establishing their own domaine, Jean-Marc worked alongside his father at the family estate while Anne-Marie brought experience from her own family's viticultural background.
The domaine remains family-operated, with Jean-Marc overseeing vineyard management and winemaking while Anne-Marie handles administrative aspects and assists in the cellar. Their operation began modestly with just 3 hectares of vineyards inherited from Jean-Marc's family holdings. Over the subsequent two decades, they gradually expanded their vineyard portfolio to approximately 6 hectares through careful acquisitions in Santenay and neighboring Auxey-Duresses.
Vineyards & Wines
Domaine Jean-Marc Vincent manages approximately 6 hectares of vineyards distributed primarily across Santenay and Auxey-Duresses. Their holdings include parcels in several premier cru sites in Santenay: Les Gravières, Le Beaurepaire, and Les Passetemps. In Auxey-Duresses, they work with parcels in Les Hautes and premier cru Les Bretterins.
The vineyards sit on varied terroirs typical of the southern Côte de Beaune. Their Santenay parcels feature primarily limestone-clay soils with significant stone content, particularly in Les Gravières where gravelly soils provide excellent drainage. The Auxey-Duresses vineyards contain higher clay content with limestone subsoils. Vineyard elevations range from 250 to 350 meters above sea level, with many parcels featuring favorable east and southeast exposures.
The domaine produces both red and white wines, with approximately 60% dedicated to Pinot Noir and 40% to Chardonnay. Their portfolio includes village-level Santenay and Auxey-Duresses in both colors, premier cru bottlings from their classified sites, and a small production of Bourgogne Blanc and Rouge. Many of their vineyard parcels contain vines between 30 and 60 years old, with some older plantings dating to the 1950s.
Philosophy & Practice
Jean-Marc Vincent employs traditional viticultural practices with a focus on soil health and vine balance. The domaine practices organic viticulture with manual work in the vineyards, including hand harvesting, extensive canopy management, and yield control through green harvesting when necessary. Plowing is preferred over herbicides for weed control, and treatments are limited to copper, sulfur, and organic preparations.
In the cellar, Vincent follows traditional Burgundian winemaking techniques while adapting to each vintage's specific characteristics. Grapes are sorted meticulously, first in the vineyard and again at the winery. For red wines, Vincent typically destems between 70-90% of the fruit depending on the vintage and vineyard, followed by a pre-fermentation cold maceration lasting 5-7 days. Fermentation occurs with native yeasts in open-top wooden vats, with gentle extraction through punch-downs and occasional pump-overs.
White wines are whole-cluster pressed, settled briefly, and barrel-fermented with indigenous yeasts. Both red and white wines age in French oak barrels, with 20-30% new oak for village wines and up to 40% for premier crus. Aging typically lasts 12-18 months depending on the wine and vintage characteristics. Bottling is done without fining and with minimal filtration only when necessary. The domaine's annual production remains small at approximately 25,000 bottles, allowing for attentive oversight throughout the winemaking process.