Saumaize Michelin, Domaine
Summary
Domaine Saumaize-Michelin is a family-operated Burgundian estate in Vergisson with 10 hectares of predominantly Pouilly-Fuissé vineyards, crafting Chardonnay exclusively from limestone-rich slopes at 250-400 meters elevation. Their hands-on approach includes organic farming, hand-harvesting, native yeast fermentation, and patient aging on fine lees for 10-18 months in a thoughtful combination of stainless steel and French oak.
Heritage & Leadership
Domaine Saumaize-Michelin was established in 1978 when Roger Saumaize and Christine Michelin combined their family names and vineyards to create their own domaine in the village of Vergisson, located in the Mâconnais region of southern Burgundy. The couple began with a modest 4 hectares of vineyards, gradually expanding their holdings through careful acquisitions over the decades. Roger manages the vineyard work while Christine oversees the administrative aspects of the business, creating a balanced partnership that has defined the domaine since its inception. Their son Vivien has joined the family business, working alongside his parents to ensure continuity of their winemaking traditions. The domaine remains entirely family-owned and operated, maintaining a focus on expressing the distinct terroirs of their parcels in Vergisson and neighboring villages.
Vineyards & Wines
Domaine Saumaize-Michelin cultivates approximately 10 hectares of vineyards, primarily in the Pouilly-Fuissé appellation, with additional holdings in Saint-Véran and Mâcon-Vergisson. Their vineyards are situated on the limestone-rich slopes surrounding the twin rock formations of Vergisson and Solutré, with elevations ranging from 250 to 400 meters above sea level. The domaine's parcels include several distinguished climats within Pouilly-Fuissé, such as Les Courtelongs, La Maréchaude, Sur la Roche, and Les Crays. The vineyards feature predominantly limestone and clay soils, with variations in the limestone content and subsoil structure contributing to the distinctive character of each parcel. Chardonnay is the exclusive grape variety cultivated across their holdings, with vine ages ranging from 20 to 70 years, providing concentration and complexity to their wines.
Philosophy & Practice
The domaine follows organic farming principles, eliminating synthetic chemicals from their vineyard management and focusing on soil health through cover crops and natural composts. Harvest is conducted entirely by hand, with careful sorting in the vineyard to ensure only healthy, optimally ripe grapes reach the winery. In the cellar, Roger employs a minimalist approach, using native yeasts for fermentation in a combination of stainless steel tanks and oak barrels. The wines undergo complete malolactic fermentation and are aged on their fine lees for 10 to 18 months, depending on the cuvée. Barrel aging takes place in French oak, with 10-30% new oak used depending on the vineyard site and vintage characteristics. The domaine practices minimal intervention during the winemaking process, with light filtration before bottling and modest sulfur additions only when necessary. This approach reflects their commitment to transparent expression of their terroirs, allowing the distinctive characteristics of each vineyard site to be clearly articulated in the finished wines.