Domaine Cecile Tremblay

Domaine Cécile Tremblay is a small Burgundy estate based in Morey-Saint-Denis with a rising reputation. It produces a range of village and premier cru wines made from Pinot Noir along the Côte de Nuits, including wines from Chambolle-Musigny, Vosne-Romanée and Nuits-Saint-Georges. Cécile Tremblay also makes two grand cru wines: Chapelle-Chambertin and Échezeaux Du Dessus.

The domaine was founded in 2003 by Cécile Tremblay, the great-grandaughter of Edouard Jayer (himself uncle of the legendary Henri Jayer), who took control of three hectares (7.5 acres) of vineyard that had been owned by her family but leased to other producers. She has since claimed another hectare of land, and will claim three more in 2021 when the current leases end.

Domaine Cécile Tremblay range of appellations is small, but its holdings are in the best locations. Two wines are bottled from Vosne-Romanée, including an outstanding village cuvée. The primary source for this wine are 45-50-year-old vines in the lieu-dit Les Jacquines, and fruits from a tiny 0.23-hectare parcel of 40-year-old vines in the premier cru Les Rouges du Dessus. A more perfumed and powerfully structured wine is made from 75 years old vines in the large premier cru Les Beaumonts. In Chambolle-Musigny, Cécile owns half hectare of 50 years old vines in the premier cru Les Feusselottes and some village level plots which compose the Chambolle Musigny Aux Echanges Cuvee. This Cuvee of Cecile Tremblay is vinified naturally (without Sulfur) and only bottled in Magnums. Another 0.40-hectare parcel of 50-year-old vines in the Grand Cru Chapelle Chambertin produces one of her greatest wines, rivaled only by Cecile Tremblay Echézeaux du Dessus, which is routinely one of the very best wines from that vineyard. Her 40-year-old vines are ideally located in the lieu-dit Echézeaux du Dessus bordering Grands Echézeaux. Since its creation, the estate has been farmed biodynamically and organically. Fruit is manually harvested and fermented with some stems in wooden vats – although the top wines are whole bunch-fermented. The wine is then aged in barrel for 15 to 18 months. The favoured cooper is Chassin, who works closely with Cécile, selecting specific types and toasts of wood to suit individual wines.