Domaine Sylvain Loichet, being managed by Sylvain Loichet himself, has been making organic wine that has become an essential part of the annual Millésime bio events.

Located in Chorey-les-Beaune, which is in the very heart of Burgundy, the domaine occupies 3.5 hectares in Vougeot, Ladoix-Serrigny and Côte de Nuits-Villages.

The top wines of the domaine are Corton-Charlemange Grand Cru, Vougeot Grand Cru Clos de Vougeot, and Ladoix-Serrigny Premier Cru Les Gréchons. The Corton Charlemagne Grand Cru 2012 scored 93 by the Wine Advocate.

Experiencing The Corton En Charlemagne Grand Cru 2012 Robert Parker said “...a lot of creamy oak on the nose that makes it very seductive but at the expense of terroir expression. The palate is balanced with lime cordial and citrus notes, here the oak better integrated and lending weight towards the finish. This actually improved in the glass and attains more mineralité and tension (so probably best to decant this). This is one of the better Cotton-Charlemagnes produced in 2012…”

Overall, the winemaker style can be described as fruit-scented, a little saline but balanced.

Sylvain Loichet is the current winemaker of the domaine. His predecessors used to let the family vineyards on long leases, preferring to focus on the marble-quarrying business, located in Comblanchien.

After graduation, Sylvian Loichet started to work hard on the vines that belonged to his grandparents. The wine has previously been produced in Comblanchien, but the cellar is now located in Chorey-Les-Beaune, fitted out with a new cuverie.

Since 2005 Domaine Sylvain Loichet has used close to organic approaches. Sylvain Loichet’s wines had already been awarded at Millésime Bio Fair International Competition a few times.

The fruits are hand-picked, double sorted, then pressed or put in the vat depending on the wine type.

The fermentation takes place in oak barrels using natural yeast.

The reds, after being vatted in a wooden vat, undergo cold maceration for a week that leads to the start of natural fermentation. After being pressed the wines are put into oak barrels for a maturation period of around 24 months. As for the whites, the new oak barrels are used for half of the Grands Crus. For the remaining wines, older oak barrels are used. After maturation, the wines are bottled without having been fined or filtered.