Domaine de Mandelot

History of Domaine de Mandelot

The story of Domaine de Mandelot begins with an encounter: that of a wine enthusiast and a winemaker with a remarkable journey. That winemaker is François Grangé. Originally from Auvergne, from the village of Saint-Sandoux, he first explored the world of wine as a wine merchant and then as a sales representative for an importer, learning about labels, terroirs and the expectations of enthusiasts. But reselling was no longer enough for him; he wanted to understand what lies behind the bottles, to work the land, to smell the grapes. He then took the decisive step of joining the prestigious Domaine Chandon de Briailles, in Savigny-lès-Beaune, where he would spend fifteen years, eleven of which as estate manager, head of viticulture and cellar master.

It is there that François forges his philosophy: a viticulture of conviction, rooted in respect for living things, attentiveness to the terroir and the rejection of chemical artifices. It is notably he who implements biodynamics at Domaine Chandon de Briailles, experimenting with alternative natural methods with scientific rigour. After these years of loyal service, the desire for independence becomes pressing. When the opportunity to take over the vines of Château de Mandelot presents itself, François does not hesitate. In 2023, Domaine de Mandelot officially comes into being, and its first vintage, eagerly awaited and closely scrutinised, immediately confirms the full potential of this ambitious project. A nascent estate, yet carried by fifteen years of experience, which establishes itself from its very first year among the most promising producers of contemporary Burgundy.

Terroirs and Vines of Domaine de Mandelot

Domaine de Mandelot extends over 10 hectares of vines spread around the hamlet of Mandelot, in the commune of Mavilly-Mandelot, to the north-west of Beaune and Pommard. This elevated positioning, slightly set back from the Côte, gives the vines a very particular character: temperatures are a little cooler, ripening is later, but the aromas are more precise, more taut, and the wines are endowed with a natural freshness not found in the villages of the plain.

The soils of Mandelot are primarily calcareous and clay-limestone, conducive to the mineral expression of Burgundian grape varieties. The pinot noir vines are planted on calcareous and clay-limestone soils, benefiting from a slightly cooler climate at altitude, which preserves the freshness and acidity of the wine while offering concentrated aromas. A notable particularity of this terroir lies in the presence of compact clay soils on certain plots, where competition for water is naturally strong — a constraint that François Grangé manages intelligently by practising cover crops and green manures, thereby promoting biodiversity and the microbial life of the soil.

The entire vineyard is managed under certified organic farming. Certain plots go even further in this approach by completely dispensing with sulphur treatments. François Grangé prefers an original alternative method: he uses milk to combat certain vine diseases, in particular powdery mildew. This choice is not solely ecological: milk also acts as a natural foliar fertiliser, stimulating the foliar system of the vine, improving photosynthesis and therefore the ripeness of the grapes. Every Monday, the ritual of filling the tank at the neighbouring farm takes place.

The ploughing of the plots is carried out by horse as much as necessary, in order to preserve the structure of the soils and to avoid any excessive compaction. The vineyard is in the midst of full restructuring, with approximately 4 hectares replanted using massal selection, with the aim of adapting the grape varieties to the specific terroir of Mandelot. François opted for a planting density slightly lower than the Burgundian tradition, 8,000 vines per hectare instead of the usual 10,000, in order to better respect the specificity of these soils. The grape varieties cultivated are pinot noir for the red and rosé wines, as well as aligoté, pinot blanc and chardonnay for the whites. Rows of chardonnay are already in the ground, further aligoté plots will follow, and François is even considering planting savagnin to further accentuate the singular and distinctive character of the estate.

Vinifications of Domaine de Mandelot

The cellar of Domaine de Mandelot is the natural extension of the work accomplished in the vines: a space of freedom and rigour, where François Grangé practises a vinification that is as natural as possible, without compromise. The philosophy is simple and radical: no additives, no exogenous yeasts, no fining, no excessive filtration, and above all, no added sulphur — at least for the cuvées that allow it.

To decide whether a cuvée can be bottled without the addition of sulphites, François carries out regular barrel tastings and carefully monitors the behaviour of each wine when exposed to air. This meticulous follow-up work, conducted with the patience and attention to detail of a craftsman, ensures the stability and aromatic integrity of each bottle without resorting to chemical additives.

For red wines based on pinot noir, the vinification is characterised by a high proportion of whole clusters, between 60% and 100% depending on the cuvées and vintages. This practice, inherited from the great Burgundian estates but here pushed to its maximum, gives the wines a fine structure, silky tannins and a distinctive aromatic complexity, with notes of red fruits, spices and flowers. Ageing varies according to the cuvées: the Hautes Côtes de Beaune Rouge cuvée is aged in barrel, while all the whites and the single-vineyard cuvée Croix Simone are housed in large oak vats. Ageing lasts a minimum of twelve months, eighteen for certain cuvées, with the ultimate aim that all wines spend two winters in the cellar.

For the whites, whether aligoté, pinot blanc or chardonnay, the vinifications seek to preserve as much as possible the energy of the fruit and the mineral tension characteristic of Mandelot's calcareous terroir. Maceration, practised on certain cuvées notably with the aligoté, gives birth to gastronomic orange wines, full-bodied, textured and deep.

The cuvées of Domaine de Mandelot

Bourgogne Hautes Côtes de Beaune Rouge

This is the entry-level cuvée, the one that brings together the entire soul of the village of Mandelot in a single blend. Crafted from pinot noir sourced from several plots of the estate, vinified with a significant proportion of whole clusters and aged in barrel for at least twelve months, this cuvée expresses with generosity and precision the character of the Hautes Côtes de Beaune. The colour is a brilliant, luminous ruby. The nose is intense, with aromas of fresh red fruits, cherry and raspberry, accompanied by subtle spiced and woody notes. The palate is supple and delicate, marked by fine tannins, a beautiful liveliness and a harmonious finish. A wine of immediate pleasure, yet endowed with genuine ageing potential. To be served with grilled red meats, a roasted free-range chicken or a platter of aged cheeses.

Bourgogne Hautes Côtes de Beaune Rouge, La Croix Simone

An exceptional single-vineyard cuvée, La Croix Simone takes its name from a singular plot: the highest on the estate on the hillside, situated just below the edge of the forest. This extreme altitude position gives the wine a remarkable freshness and tension. Vinified as whole clusters and aged in large oak vats for at least twelve to eighteen months, this cuvée is described as a cut above the estate cuvée — denser and more complex. The dark fruit is intense, the profile wild and restrained, with an underlying energy that promises a very fine evolution in the bottle. 

Bourgogne Aligoté

Aligoté is the flagship white grape variety of Domaine de Mandelot, and this direct-press cuvée is its purest and most direct expression. Vinified without maceration and aged in large oak vats, it reveals all the vivacity and mineral tension of this calcareous terroir. Fresh, precise and refreshing, it offers notes of citrus fruits, green apple and a beautiful salinity on the finish. An accessible gastronomic white, perfect as an aperitif or with seafood, spring vegetables or a fromage blanc tart.

Bourgogne Aligoté, Les Eaux Charriées (Orange Maceration Wine)

Where the classic cuvée expresses the freshness of the aligoté, Les Eaux Charriées explores its depth and complexity. This cuvée is crafted from the oldest aligoté plot of the estate, approximately 90 years old, with very small, well-gilded berries. The vinification includes an extended skin maceration, giving birth to a characterful orange wine, aged in large oak vats. Aged in large oak vats, Les Eaux Charriées charms with its notes of ripe lemon, white flowers and flint, with a mineral tension that gives it all its vivacity. On the palate, the balance between freshness and roundness is remarkable, offering a saline and refreshing finish. A gastronomic wine of beautiful depth, ideal with oysters, fatty fish, or Asian cuisine dishes.

Hautes Côtes de Beaune Blanc, La Gredine (Chardonnay)

La Gredine is the estate's only chardonnay cuvée, sourced from a single plot, the furthest from the château. Chardonnay is marginal in the estate's current planting, which makes this cuvée all the more precious and confidential. Vinified and aged in large oak vats without added sulphur, La Gredine delivers an authentically Burgundian chardonnay: taut, mineral, with a beautiful fruity depth and a long, flavoursome finish.

Pinot Blanc, Les Bottiers

A small original touch in the estate's range, Les Bottiers is a micro-cuvée of pinot blanc, a rare grape variety in Burgundy, that perfectly illustrates François Grangé's desire for singularity. This delicate and subtle white, vinified without additives and aged in large oak vats, offers a floral and fruity aromatic profile, with a slightly rich texture and a beautiful freshness on the finish.

Coteaux Bourguignons Rosé, La Bottière

Lightness, indulgence and straightforwardness: that is what La Bottière promises, the rosé of Domaine de Mandelot, classified under the Coteaux Bourguignons appellation. Crafted by direct pressing of gamay and maceration of pinot noir, it develops an indulgent nose, slightly fruity and enveloping, followed by a lively palate with a mouth-watering finish. A pure, unadulterated wine to share among friends over a charcuterie board, summer grills or simply for the pleasure of the moment.