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The sommelier's advice |
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Serve between 14 and 16°C. |
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Roast Bresse chicken, pigeon with crushed pepper and simple jus, beef in all its forms, preferably braised, roasted, or grilled. |
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Starting today and continuing until 2035. |
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The estate and the wine |
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A leading name in Marsannay, Sylvain Pataille has earned its place among Burgundy’s greats, gradually expanding its vineyard holdings to 17 hectares.
Awarded one star by the French wine guide RVF, Sylvain Pataille is a passionate advocate for the terroirs of Marsannay and Chenôve, including the often-overlooked Clos du Chapitre. Uncompromising in his approach, he practices rigorous organic farming—using horse-drawn plows—and in the cellar favors ultra-gentle pressing, a high proportion of whole-cluster fermentation, and extended aging (often over two years) with minimal sulfur and about one-third new oak.
The resulting wines are vibrant, honest, and deeply engaging—especially his exceptional Aligotés and remarkable Marsannays, which stand virtually alone in the region for their character and quality. |
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Floral and delicately perfumed, the 2023 Red Marsannay Le Chapitre has a fresh, fleshy profile, with fine yet firm tannins. Its length, shaped by whole-cluster fermentation, gives this wine real structure and lift—a brilliant wine clearly built for cellaring. |
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Hand harvested. Whole bunch vinification, 22 days' maceration. Aged for 18 months in barrels. |
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AWARDS |
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Estate rated 1 star in the Guide des Meilleurs Vins de France 2025 (RVF) |
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