Puy de l'Ours

History of domaine Le Puy de l'Ours

The story of domaine Le Puy de l'Ours began with a chance meeting in Paris nearly 20 years ago between Jean Orsoni and Juliette Puyperoux, two Burgundians living away from home in the capital. Juliette comes from a Burgundian winemaking family whose history stretches back two centuries, and she grew up among the family vines. After studying at the ESCA Angers business school, she began working in wine and spirits distribution for the Rothschild France group while pursuing a vocational agricultural qualification (BPREA) remotely. Her internships took her to French estates and even to South Africa, sharpening her eye for living terroirs. Jean, whose family has agricultural roots in Corsica, followed a distinguished academic path at Paris Dauphine and ENA before joining the Banque Publique d'Investissement, a position that allowed him to travel regularly between Paris and Beaune.

By 2017, the idea of returning to their Burgundian roots had begun to take shape. In 2020, they took the leap: Juliette took over the family's 5 hectares of vines, which her grandparents had leased out since 2004, and the couple settled in Savigny-lès-Beaune. The estate's name? A playful blend of their surnames, Puyperoux and Orsoni, symbolizing their union and bold spirit. Their first vintage, 2021, produced just 5,000 bottles and marked the start of a journey devoted to revitalizing these parcels. Today, with the estate expanded to 7 hectares, Jean and Juliette carry on a family legacy while innovating, drawing on resilience forged through challenging vintages.

Terroirs and vineyards of domaine Le Puy de l'Ours

Le Puy de l'Ours is rooted in the characteristic clay-limestone soils of Savigny-lès-Beaune, where a continental climate with temperate influences encourages slow, balanced ripening. Its original 5 hectares, supplemented by another 2 hectares in the Hautes-Côtes de Beaune replanted in 2022, are distributed as follows: 1.5 hectares in Côte de Beaune Les Monsnières, perched at an elevation of 350 meters on the steep slopes of the Montagne de Beaune, with rocky, west-facing soil that lends saline freshness. In Savigny, 3.5 hectares predominate, including 1 hectare in Premier Cru Les Lavières (planted in 1968 and 1970 by Juliette's grandparents), 2.7 hectares of red Savigny-lès-Beaune, including Clos des Godeaux (1.6 hectares planted in 1968, nestled between the Premiers Crus Aux Serpentières and Talmettes), and 0.3 hectare in Savigny Blanc Les Goudelettes, a dense limestone terroir with lively citrus notes.

The principal grape varieties, Pinot Noir and Chardonnay, thrive on vines that are 50 to 60 years old at their oldest, dating from the 1960s and 1970s. Selective replanting in 1992, 2015 and 2016 has helped preserve their vigor. Planting density reaches 10,000 vines per hectare, with traditional single Guyot pruning or Cordon Royat pruning to limit vigor in Clos des Godeaux. Certified organic under the French AB standard since 2023 or in their third year of conversion (C3), these vines receive meticulous manual care: late shoot thinning to protect against spring frosts, yields kept to 40–45 hl/ha, and cover-crop trials to encourage biodiversity.

Winemaking at domaine Le Puy de l'Ours

True to a minimalist philosophy, Jean and Juliette favor low-intervention winemaking that lets the terroir speak for itself. The grapes arrive at the winery after rigorous sorting. Fermentations start spontaneously, and SO2 is added only when necessary, in minimal amounts, yielding naturally pure, low-sulfur wines. The whites are whole-cluster pressed, followed by 24 to 48 hours of cold settling. Fermentation begins in stainless steel tanks before the wine is transferred to barrels (228L or 400L) to finish. Malolactic fermentation is complete for the Chardonnays and partial (50–66%) for the Blanc de Noirs, preserving lively acidity. Aging lasts 9 to 15 months, with occasional lees stirring and restrained use of new oak (a maximum of 20% for Les Monsnières).

For the reds, maceration lasts 16 to 24 days, with 0 to 100% whole clusters depending on the parcel (50% for Les Folettes, 100% for Les Lavières). Light punch-downs are carried out daily, followed by two manual pump-overs toward the end of fermentation. Barrel aging lasts 10 to 12 months, without fining and with occasional light filtration. New oak use remains moderate (20% for Les Folettes, 10% for Les Lavières, none for Clos des Godeaux). This thoughtful approach, paired with a carbon assessment to minimize the environmental footprint, produces fresh, textured and airy wines.

The cuvées of domaine Le Puy de l'Ours

Le Puy de l'Ours offers six signature cuvées—three whites and three reds—each crafted to reveal a unique facet of Savigny-lès-Beaune's terroir. Produced in limited quantities, these wines stand out for their finesse.

Whites:

L'Absurde Blanc de Noirs (Vin de France, Pinot Noir): From a tiny 0.24-hectare parcel in Clos des Godeaux, planted in 1968 on white marl, this bold Blanc de Noirs offers peppery aromas of spice and white flowers, crisp pear on the palate and a grippy finish with hints of peach. Direct-pressed, it ferments in stainless steel for six months, then spends 10 months in old barrels, with 50% malolactic fermentation and occasional lees stirring. A tactile, fresh cuvée.

Côte de Beaune Blanc Les Monsnières (Chardonnay): From 1.49 hectares at an elevation of 350m, planted in 1992 and 2015/2016, this wine offers honeysuckle and orange aromas, a fleshy stone-fruit palate and saline purity. Fermented partly in tank and partly in barrels (20% new oak), it undergoes complete malolactic fermentation and ages for 10–12 months with lees stirring, yielding a vibrant, mineral wine.

Savigny-lès-Beaune Blanc Les Goudelettes (Chardonnay): From a 0.33-hectare limestone parcel planted in the 1990s north of Savigny, it reveals notes of orange blossom and stony minerality, with a supple, persistent yellow-orange fruit character. Malolactic fermentation takes place in 300L barrels (with no new oak), followed by 12 months of aging and two months in tank. Pure and unfiltered, it has a zesty, harmonious finish.

Reds:

Savigny-lès-Beaune Clos des Godeaux (Pinot Noir): From a 1.61-hectare enclosed vineyard planted in 1968, this generous wine, with jammy red fruit and silky tannins, is made without whole clusters and aged in neutral barrels. A juicy, velvety expression of central Savigny's terroir.

Savigny-lès-Beaune Les Folettes (Pinot Noir): From a 0.78-hectare parcel planted in 1960 and 1979, this wine is made with 50% whole clusters and aged with 20% new oak. Its floral character and refined texture—deep yet airy—make it a charming red for the table.

Savigny-lès-Beaune 1er Cru Les Lavières (Pinot Noir): From a 0.78-hectare Premier Cru parcel planted in 1968–1970, this wine is made with 100% whole clusters and aged with 10% new oak. It offers intense fruit, fine tannins and structured elegance.

Le Puy de l'Ours invites you to rediscover Burgundy from a fresh, personal perspective. Choose exceptionally pure organic wines to enrich your cellar and your meals. Order Le Puy de l'Ours cuvées now and discover why this estate appeals to discerning wine lovers!