Geantet Pansiot

This domaine was founded in 1954 when Edmond Geantet married Bernadette Pansiot – they began their married life with 3 hectares of vines. Son Vincent joined the domaine in 1977 when there was 7 hectares. Vincent’s son, Fabien joined in 2006 when the domaine was already 13 hectare. His sister Emilie is also producing wines under a negociant label – Emilia Geantet – since 2007. With these négoce grapes included, they now vinify the equivalent of 20 hectares. Vincent is still vinifying at the domaine with Fabien now responsible for the vines – of-course with ploughing, no herbicides and no insecticides.

Returning to Geantet-Pansiot – they 100% destemmed grapes are sorted on more than one triage table, and eventually ‘berry by berry’ which they refer to as their ‘caviar’. Those berries have a long, 10 day, 10°C cool maceration, hopefully with minimum crushing, followed by warming to start the fermentation. The concrete tanks are punched down and pumped over once a day Emilie say it was twice a day when she began! The solids see a light pressing with the juice left to settle for a week. The wines see about 13-14 month elevage without racking in 30%-40% new wood – regardless whether Bourgogne Rouge or Charmes-Chambertin though now they also use some 600 litre barrels – so it’s a little harder to calculate! There’s no racking before assembling for bottling, but there is a light filtration. More than half of the production is villages-level Gevrey-Chambertin.