Domaine Michel Sarrazin et Fils Maranges '16
Visiting the family’s ancient estate in Jamblès, perched on a hill in this hamlet of some 50 residents, is a bit like going back in time. A cool fog wanders through narrow valley vineyards and between rustic houses, clearly built by family hands. The family’s winemaking roots run deep here, as there’s been a Sarrazin growing grapes and making wine in this peaceful valley as far back as the seventeenth century.
Our history with the Sarrazins, however, starts in the mid-1990s when brothers Guy and Jean-Yves were handed the family winemaking torch from their father, Michel. Not satisfied to sit around the farm and do things “just like dad,” the brothers reached out to other young winemakers (talents like Frederic Magnien in Morey-Saint-Denis and Vincent Dureuil in Rully, for example) and tasted as much as they could.
This is what sets their wines apart; quality here isn’t just judged against the best of Givry but is instead compared with the best of the Côte d’Or. Each cru, whether their spicy Bourgogne Rouge, rare Maranges or older-vine Givry, effortlessly outperforms its station. Sarrazin Burgundy is a revelation when you experience it, and once you have, you wonder how you ever did without it!
FARMING & WINEMAKING
The family’s holdings include a number of vineyards across regional appellations such as Givry, Maranges and Mercurey, and are cared for sustainably, avoiding the use of herbicides and pesticides.
Harvest is usually by hand, and grapes are fermented on indigenous yeasts in temperature-controlled cement tanks (or stainless steel for white wines). Wines are aged in a combination of the highest-quality (both new and older) Francois Frères oak barrels, and bottled unfined and unfiltered.