Domaine Jessiaume

Information

Description

Domaine Jessiaume is the story of a rebirth. Originally, it was a historic estate in Santenay, created around 1850 by the Jessiaume family. The estate have alternated between discreet periods and periods of greater recognition.
In 2007, the Jessiaume family made the decision to sell the estate to a Scottish investor, Sir David Murray. Murray kept the family with him until 2013. During this period, ambitious projects for Domaine and Maison Jessiaume started.
In 2014, a new team arrived to take over the family and to develop the reputation of Domaine Jessiaume. Many investments are made in the vineyard and cellar. The 9 hectares of vines are converted to organic certification in 2016.
The biggest change occurred in 2020 when David Murray sold Domaine Jessiaume to the Frenchman Dr. Jean-François Le Bigot. Dr. Le Bigot's career was in the biomedical research. Today he divides his time between Domaine Jessiaume and his biotech Oncovita, which develops innovative treatments against cancer. Le Bigot is driving a new trajectory focused on the quality. The grape production is entirely bottled (it was partially sold as grapes during the Scottish era) and the vineyard is extended from 9 to 15 hectares of vines.
The ability of Domaine Jessiaume to produce great wines from its great terroirs is demonstrated. Recent vintages have received high scores from well-known critics such as Wine Advocate, Decanter, Jasper Morris, Vinous or James Suckling.
The team at Domaine Jessiaume is young and dynamic. The wine-making philosophy is as follows: we seek for authenticity and respect of terroirs and origins. Based on this, we decided to convert the vineyard to organic viticulture and to ferment and age with low intervention. All the wines are fermented with natural yeasts. Sulfites are not used before fermentation (only after our malolactic). After sorting, the whites are directly and delicately pressed then filled into oak barrels for alcoholic fermentations and aging. No stirring or racking during the 12 months of aging. Then the wines spend 4 to 6 months in stainless steel before bottling. The reds are de-stemmed and delicately fermented. Extraction is performed with pump-overs and délestages only. The reds are then aged for 12 to 16 months in oak.

Appellation

Santenay Premier cru AOP

Région viticole

Bourgogne

Country

France

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Production mode

Year of certification

2019-01-01

Quality approach

None

Packaging

Glass bottle

Product type

Still wine

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Distribution networks

Current customer(s) type

Café / Hotel / Restaurant

Caviste

Courtier / Agent commercial

E-commerce / VPC

Grossiste

Importateur

Sommelier

Current countries

Allemagne

Australie

Belgique

Brésil

Canada

Chine

Danemark

Espagne

France

Hong-Kong

Irlande

Italie

Japon

Maurice

Norvège

Pays-Bas

Pologne

Royaume-Uni

République Tchèque

Singapour

Suisse

Taïwan

Thaïlande

États-Unis

Type of target customer(s)

Cafe / Hotel / Restaurant

Wine merchant

Broker / Commercial agent

E-commerce / Mail order

Wholesaler

Importer

Sommelier

Target country(ies)

Argentina

Austria

Chile

China

Greece

Hungary

India

Malaysia

New Zealand

Swiss

Suede

Vietnam

UNITED STATES

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Website

Visit the SCEA Domaine Jessiaume website

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Main contact

First name

William

Name

WATERKEYN

Function

Directeur / Directrice