Domaine de Reuilly

he Reuilly vineyard has a long history ... a very long history since the first vines of Reuilly were entrusted in the 7th century by King Dagobert to the monks of the Royal Abbey of St-Denis.
It was in 1935 that Camille Rousseau, Denis Jamain's maternal grandfather, settled in Reuilly and planted his first Sauvignon blanc vines there.
The Reuilly vineyard was classified as an Appellation d'Origine Contrôlée for its whites in 1937, one year after the establishment of the appellations system at the national level and in 1961 for its reds made from Pinot noir and rosés made from Pinot gris.

At the beginning of the 90s, Denis Jamain decided out of passion for the vineyard to take up the torch and acquire a beautiful set of plots in the town of Reuilly, a real starting point for the development of the estate.
After leading the operation in sustainable management for many years, he converted to organic farming in 2007 (certified by Veritas) and biodynamics in 2011 (certified by Demeter).
Domaine Denis Jamain has four main localities: Les Coignons, Les Pierres Plates, Les Chatillons, Les Conges, on which 12 ha of Sauvignon blanc, 5 ha of Pinot noir and 4 ha of Pinot gris are planted.

The Domaine benefits from an exceptional terroir, mainly clay-limestone of the Kimmeridgian type for the cultivation of its three grape varieties and also benefits from very favorable climatic conditions for the good maturation of the grapes.

The winery in the immediate vicinity of the plots is equipped with modern, high-performance facilities and ensures perfect traceability of operations and products. It also offers hygienic conditions and an irreproachable sanitary environment.

Exceptional terroir

The terroir is an essential component of the quality of the wines, just like the selection of the plants, the climatic conditions, and the work of the winegrower. Domaine Denis Jamain benefits from an exceptional terroir. All the Sauvignon Blancs (12 ha) and the Pinots Noirs (5 ha) are planted on slopes facing south, south-west (15% slope on average) which allows them to benefit from maximum sunshine.

The soil that makes up these slopes is clay-limestone of the Kimmeridgian type, containing a profusion of marine fossils and shells which were deposited by the sea at the time of the Middle Jurassic, about 150 million years ago… C ' it is this soil rich in limestone which gives the wine its specific minerality.

The Pinot Gris are planted on two plots of sandy-gravelly soil (4 ha), very well suited to this grape variety which requires light soil to promote the expression of its fruity aromas.

Domaine Denis Jamain, located at an average altitude of 160 meters, benefits from sunny conditions conducive to relatively early harvest (10 days, on average, earlier than the Sancerre vineyard) because there is no problem. major to bring the grapes to maturity. The harvest usually takes place from September 10 to 30 and the weather conditions are generally excellent with a lot of sunshine during the day, cool nights and little humidity.

Fully aware of the potential of this terroir for the production of characterful and authentic wines, Denis Jamain strives to manage his vineyard while respecting the soil and permanently protecting its terroir. This is what led him to practice organic farming and biodynamics on his estate.

Denis Jamain and Patrick Ragu, the head of cultivation, share the same passion for the profession of wine-maker that they exercise. They both have a passion for excellence and always favor choices likely to optimize the quality of the cultivation of the grapes and improve the vinification.

 

They consider that the land they work is a loan and that they will have to return it, as healthy as possible, to future generations. This desire to respect the environment and the well-being of the land fully motivated their choice of organic farming and biodynamics for the management of the vineyard.

In addition to his passion for the vines, Denis Jamain has had an equal passion for trees since his childhood and he is lucky to be able to manage a family forest located 15 kilometers from Reuilly.

Biodynamics

The domain has followed for many years the culture in reasoned pest management. In this context, there was already controlled natural grassing on all the plots for:

  • Promote deep rooting of the roots of vine plants
  • Promote the microbiological life of the soil
  • Ensure beneficial competition for the vine by limiting vigor
  • Stop soil erosion

Green operations (disbudding, de-stemming, leaf stripping, green harvesting, etc.) all carried out manually, with great rigor, already made it possible to control production yields, on average 30% lower than the standards recommended by the appellation).

But the conversion to organic farming started in 2007 and to biodynamics from 2011 have taken the Domaine a significant step forward in terms of respect for the environment and the health of its terroir and its vines.

“The health of man is a reflection of the health of the earth”. This is the watchword of the Domaine which henceforth guides our action and which translates into the following actions:

    • No use of synthetic chemicals for treatments.
  • VINIFICATION

    The major principle that governs the winemaking methodology followed by Denis Jamain is very simple and can be summed up as follows: "to make wines as natural as possible and to promote the expression of the terroir and the aromatic compounds of the different grape varieties".

    The winemaking principles followed are simple and in line with this philosophy:

    • Ensuring the perfect sanitary condition and optimal ripeness of the grapes upon entry into the cellar: maturity checks of each plot, before and during the harvest period, are an essential component of the final quality of the wines.
    • Work mainly carried out with indigenous yeasts from musts and limited use of active dry yeasts.
    • Particular attention paid to temperature control during fermentation periods, to protect the aromas of the wines.
    • Minimal use of sulphites to ensure the protection of wines.
    • Appropriate aging of wines, whether in stainless steel vats or barrels. The cuvées in barrels have a minimum aging period of twelve months in oak barrels and twelve months in bottles.
    • Very light filtration at the time of bottling in order to preserve the substance of the wines: some red cuvées are not filtered.
    • Permanent assurance of compliance with all cellar hygiene conditions.