Domaine Huber-Verdereau Bio

Country: Burgundy - France

Region: Burgundy


The Domaine Huber-Vedereau was founded by Thiébault Huber in 1994, but dates back to the 19th century when the Verdereau family began to grown vines on the estate in Volnay.

Thiébault’s grandfather, Raoul Verdereau advanced development on the estate between 1928 and 1976. He split it between his two daughters, and Thiébault’s parents inherited three hectares. They didn’t make wine or live in Burgundy, so they rented it out until 1994.

In the meantime, Thiébault had studied the restaurant business and the craft of being a sommelier at the Hotel Catering School in Strasbourg. In 1990, he decided to work towards taking over the family estate, and began his three year training at the Wine School of Beaune with his cousin Jean-Marc Bouley. Thiébault was then ready to create the next chapter in the family winemaking legacy with Domaine Huber-Verdereau. He had his first vintage in 1994.

He began with the family’s 2.9 hectares, and now works 9.7 total hectares across 5 towns and 32 parcels (climats as they say in Burgundy). Half he owns, the other half he rents. In 2011, Thiébault started a small negociant business, which has allowed him to farm more appellations, such as Mercurey and Monthelie. Currently the Domaine bottles 16 whites, 12 reds and a Crémant from 16 different appellations in Burgundy.

The Place

Domaine Huber-Verdereau is based in Volnay and also owns parcels in Pommard and Mersault. The estate is in Cote d’Or, in the heart of Burgundy. Thiébault studied Burgundy as a sommelier and knew exactly what sorts of wines he wanted to make in Burgundy and knows the soils, exposures and characteristics of Burgundy down to the parcel.

Philosophies

Domaine Huber-Verdereau is based in Volnay and also owns parcels in Pommard and Mersault. The estate is in Cote d’Or, in the heart of Burgundy. Thiébault studied Burgundy as a sommelier and knew exactly what sorts of wines he wanted to make in Burgundy and knows the soils, exposures and characteristics of Burgundy down to the parcel.

Winemaking

Thiébault barely touches his wines, no pumping, no bâtonnage etc… He believes in working hard in the vineyard and allowing the fruit to express itself in the cellar. He prefers infusions to extractions.

New barrels are sometimes required for the appellation’s style in Burgundy, but Thiébault generally avoids using them, opting for older wood. For Pommard there is 30% new oak from Allier (France). Volnay gets 20%, in order to emphasize freshness and elegance. The aging is relatively short, 8 to 10 months for Bourgognes and 12 to 14 months for crus. The wines are filtered only if the vintage requires it.

Domaine Huber-Verdereau Bio Collection


Bourgogne Cote d'Or "Les Lameroses" Bio Price € 21.70

Only 200 cases were produced of this elegant Bourgogne Blanc which comes from de-classified parcels of AOC Meursault, a lieu-dit parcel of Bourgogne Blanc in the flats below Meursault, and a parcel out front in from of the village of Meursault. Made by Thiébault Huber who is a committed biodynamic farmer and winemaker, this Bourgogne was made with wild yeast fermentation, raised in stainless steel to keep the transparency of the vineyard work, and aged only partially in oak, 40% for 8 months.

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Bourgogne Cote d'Or "Pré Aux Dames" Bio Price € 25.90

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Sensory features: A limpid and crystalline clear gold wine, with green reflections. Bursting with complex life on the nose exposing aromas of white flowers (hawthorn, acacia) and flint. On the palate the wine is aromatic, unctuous and firm, bone-dry and caressing, not robust but persistent. Certianly will not looking out of place next to a Meursault.

Technical Notes

Grape varieties: 80% Chardonnay, 20% Chardonnay “Muscaté” (a mutation of Chardonnay).

The grapes come from a 0.49ha parcel planted in 1971 and situated on the plain of Puligny-Montrachet, close to the village’s limit. Terroir is mainly clay and limestone. The grapes were hand-harvested, whole bunch pressed in a pneumatic press and cold settled for 24 hours. Most of the juice was fermented in 228l, 350l and 500l barrels, with the remainder in temperature-controlled stainless steel tank. Racking and filtration before bottling. Small production - 2980 bottles produced.

Serving temperature: 12°C

Best served: with fish, crustaceans and seafood gratins.

Alcohol content: 13%

 

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Meursault "En Dressolles" Bio Price € 52.70

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The Meursault appellation is part of the French region of Burgundy.

Sensory features: A gold-green robe. Almond and hazelnut roasted in a vegetal, floral and mineral environment. Butter, honey, citrus fruits also solicit the nose. On the palate, a rich and fat wine, with a nutty and delicious flavour: the balance between unctuous and freshness. Long, structured and served best when matured.

Grape variety: Chardonnay

Terroir: Limestone marl

Serving temperature: 11°C

Best served with: Foie gras, chicken in cream, poultry in stew, veal in white sauce. Lobsters, roasted crayfish, grilled fish and fish in cream sauce. Works well also with Roqueforts, bleus and Epoisses

Alcohol content: 13%

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Pommard 1er Cru "Les Bertins" Bio Price € 67.50

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Sensory features: Deep purple ruby in colour. A palate of red and black fruits; blackberry, blueberry, gooseberry, cherry kernel, ripe plum). Leather, spicy and wild notes are also present. A round, well structured and assertive wine.

Technical notes

Grape variety: Pinot Noir

Terroir: Well-drained clay-limestone soils.

Pommards have a reputation of being highly tannic, full-bodied wines. This Premier Cru is doubtless one of the most elegant in the appellation. Though still tannic and full-bodied, the Bertins are very aromatic and flavoursome, even when young. These Pommards Premiers Crus have exceptional potential for laying down, often for more than 16 years

Best served: Steaks of beef, lamb, poultry stew. Works well with a selection of cheeses - Epoisses, Langres, Soumaintrain and Comté.

Serving temperature: 15°C

Alcohol content: 13%

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