Wines by Region / Burgundy / Northwest Burgundy / Sauvignon de St-Bris et Irancy / Domaine Bersan

Domaine Jean-Louis & Jean-François Bersan – Sauvignon Saint Bris and Irancy

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Saint-Bris-le-Vineux, Grand Auxerrois
The Bersan family have been living in the village of Saint-Bris for many generations (since 1453, to be exact!). Their domaine sits in the Yonne department, about 10 km south of Auxerre and 15 km west of Chablis. The two current generations, Jean-Louis Bersan and his son Jean-Christophe, are now responsible for tending to the vines planted by Jean-Christophe’s grandfather and carrying on the family's winemaking traditions of respect for their unique appellations. Jean-Christophe handles the vine growing and winemaking responsibilities while his father is now more involved in the commercial aspects.
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Jean-Christophe Bersan pulls some 2015 St. Bris from tank
The family organically farms 20 hectares of vines between St-Bris (13 hectares of Sauvignon Blanc) and Irancy (7 hectares of Pinot Noir). These vines are planted on gentle slopes on Jurassic clay-limestone soils. The domaine has been growing organically for many years, and certified organic since 2011. All of their fruit is converted into wine at their winery, located just outside the village center.
There, in the labyrinthine caves built by the Templar monks as a secret refuge for the villagers between the 11th and 13th centuries, the family keeps its stainless steel tanks for vinification and its foudres and barriques for aging some of the wines.
Domaine Bersan Sauvignon St. Bris
​Vines are 10-25 years old and the grapes undergo a 2-hour post-harvest skin contact. The wine is spontaneously fermented in stainless steel tanks for 30 days, then kept on its lees for another 4 months. Very aromatic (grapefruit and flowers) with medium-body, citrus and mineral notes on the palate, and a crisp, mouthwatering finish. Works well as an aperitif and is a great partner for shellfish, light fish, cold salads and goat cheese.
Domaine Bersan Irancy “Cuvée Louis Bersan”
​The domaine’s Irancy comes from 65-year old Pinot Noir vines planted on clay-limestone soils, with an average yield of 40 hl/ha. The wine undergoes spontaneous fermentation and is then aged in 228-liter used oak barrels for a year and bottled unfiltered. Its pronounced mineral notes and acidity really lift its dark cherry fruit, making it an ideal partner for simple plates like baked chicken, pork chops or, if one has a bit more time, coq au vin.