Serafin Pere et Fils
Summary
Domaine Serafin Pere et Fils is a small family-owned Burgundian estate in Gevrey-Chambertin with 5.5 hectares of old-vine Pinot Noir plantings across prestigious terroirs, including parcels in Charmes-Chambertin Grand Cru and several Premier Crus. Their traditional winemaking approach features late harvesting for optimal ripeness, indigenous yeast fermentations, extended macerations, and patient oak aging—techniques maintained through three generations while respecting the classic Burgundian expression of their limestone-clay soils.
Heritage & Leadership
Domaine Serafin Pere et Fils was established in 1947 when Stanislaus Serafin, a Polish immigrant who had worked as a vineyard manager for various Burgundian estates, purchased his first vineyard plots in Gevrey-Chambertin. The domaine remained relatively small until his son Christian Serafin assumed control in 1988, expanding the family holdings and elevating the quality of the wines. Christian, who had trained alongside his father for many years, implemented more rigorous vineyard management and refined the winemaking approach while maintaining traditional Burgundian methods.
In the early 2000s, Christian began working closely with his niece Frédérique Bachotet, gradually transitioning leadership responsibilities. Frédérique, who had completed viticultural studies and gained experience working harvests at other domaines, formally joined the family business in 2005. By 2018, she had assumed primary winemaking duties while Christian maintained an advisory role. The domaine continues to operate from its original cellars in Gevrey-Chambertin, where three generations of winemaking knowledge inform their approach.
Vineyards & Wines
Domaine Serafin manages approximately 5.5 hectares of vineyards, all located within the Côte de Nuits. Their holdings are concentrated in Gevrey-Chambertin, with additional parcels in Morey-Saint-Denis and Chambolle-Musigny. The jewel of their portfolio is a 0.38-hectare parcel in the Grand Cru Charmes-Chambertin, planted in 1946 with vines that now average over 70 years of age.
Their Premier Cru holdings include parcels in Gevrey-Chambertin Les Cazetiers (0.45 hectares), Gevrey-Chambertin Les Corbeaux (0.32 hectares), and Gevrey-Chambertin Fonteny (0.28 hectares). The domaine also produces village-level wines from Gevrey-Chambertin and Morey-Saint-Denis, along with a small quantity of Bourgogne Rouge. The vineyards feature the classic limestone-clay soils of the Côte de Nuits, with variations in the limestone-to-clay ratio across different sites. All vineyards are planted exclusively to Pinot Noir, with vine density averaging 10,000 plants per hectare and an average vine age exceeding 40 years.
Philosophy & Practice
The winemaking approach at Domaine Serafin balances traditional Burgundian methods with meticulous attention to detail. Harvest typically occurs later than neighboring domaines, with picking decisions based on phenolic ripeness rather than sugar levels. In the winery, the fruit undergoes a pre-fermentation cold maceration lasting 4-7 days to extract color and aromatic compounds before fermentation begins naturally with indigenous yeasts.
Fermentation takes place in open-top wooden vats with twice-daily punch-downs during the active phase, followed by a post-fermentation maceration that can extend up to two weeks depending on the vintage and vineyard site. The wines are aged in French oak barrels for 18-24 months, with 30-100% new oak depending on the wine's classification level. Grand Cru and Premier Cru wines receive the highest percentage of new oak and longest aging periods.
The domaine practices sustainable viticulture with minimal chemical interventions, employing manual cultivation techniques and organic composts to maintain soil health. Yields are kept deliberately low, averaging 35 hectoliters per hectare, through severe winter pruning and green harvesting when necessary. All harvesting is performed by hand with careful sorting both in the vineyard and at the winery to ensure only the highest quality fruit enters production.