Cottenceau

The history of Domaine Cottenceau

The story of Domaine Cottenceau begins with an early calling. Maxime Cottenceau, born in 1996, grew up in a family of winegrowers with deep roots in the village of Buxy, where his parents had cultivated the family vines for several generations as cooperative members of the Buxy winery. Refusing to continue this tradition, Maxime decided early on to take a different path: to vinify and bottle the estate's grapes himself, rather than selling them. To prepare for this, he obtained a BTS in Viticulture and Oenology, then undertook a decisive two-year apprenticeship alongside Vincent Dureuil, the iconic winemaker of Domaine Dureuil-Janthial in Rully, considered one of the great masters of the Côte Chalonnaise.

This rigorous training, under an exceptional mentor, instilled in him an absolute demand for excellence in vineyard management and precision in winemaking. In 2018, Maxime took the leap and created his own estate, gradually taking over the 7.5 hectares of family vines. He immediately chose organic farming and began the conversion in 2020, the year certification was obtained. Recognized from his very first vintages by the specialist press and wine lovers (La Revue du Vin de France, La Passion du Vin, international importers such as Skurnik in the United States), the estate has established itself in just a few years as one of the most promising revelations in the Côte Chalonnaise. His style, at the crossroads of great Burgundian expertise and a modern, demanding approach, is regularly compared to that of his mentor Vincent Dureuil.

Terroirs and Vines of Domaine Cottenceau

The vineyard of Domaine Cottenceau extends over 7.5 hectares (with the ambition of reaching around ten hectares) spread across several appellations of the Côte Chalonnaise: Montagny (the heart of the estate), Givry, Mercurey and regional Bourgogne. The soils are characteristic of southern Burgundy: clay-limestone, Lias marls and Jurassic limestone, which lend the Chardonnay and Pinot Noir their mineral signature, freshness and elegance. In Buxy, the capital of the Montagny appellation, the south-east facing hillsides are ideal for the ripening of Chardonnay, the only grape variety permitted in the appellation.

A significant portion of the vineyard consists of old vines — a precious heritage from previous generations — that bring concentration and aromatic complexity to the wines. The grape varieties are dominated by Chardonnay for the whites, complemented by Aligoté for a few regional cuvées and Pinot Noir for the reds (Givry, Mercurey, Bourgogne). Maxime converted the entire estate to organic farming, achieving certification for the 2020 vintage, in keeping with the approach he developed alongside Vincent Dureuil. The soils are cultivated without herbicides or chemicals, and harvesting is entirely manual, with meticulous attention paid to each plot — an essential condition for producing the wines of precision he seeks.

Winemaking at Domaine Cottenceau

In the cellar, Maxime Cottenceau applies a precise and demanding winemaking approach, strongly inspired by the style of his mentor Vincent Dureuil. For the whites, pressing is gentle and progressive, followed by a light settling. Fermentations are carried out using only the indigenous yeasts native to the grapes, in French oak barrels. Aging is deliberately long (up to 18 to 20 months depending on the cuvée), with very restrained use of new wood, so as never to smother the fruit and the mineral signature of the terroir. The resulting whites display a pleasing structure, remarkable freshness and a chiseled crystallinity reminiscent of the great Rully wines of Dureuil-Janthial.

For the reds, Maxime favors a modern approach, in pursuit of optimal ripeness and controlled aging. The winemaking is minimally interventionist, with fermentations conducted using indigenous yeasts, guided by a philosophy of freshness and digestibility. Since the most recent vintage, the winemaker has refined his aging process and adjusted his winemaking to produce reds that are less austere in their youth and more approachable upon release. The wines are not excessively filtered, and sulfites are used sparingly. The result is a recognizable signature: gastronomic whites of great purity, never overwhelmed by oak aging, and juicy, indulgent reds with a precise signature. A young revelation in Burgundy that is absolutely worth following.

The cuvées of Domaine Cottenceau

Bourgogne Chardonnay Les Verchères: the estate's signature regional cuvée, crafted from 100% Chardonnay from the lieu-dit Les Verchères. Pale golden color, expressive nose of citrus, white flowers and a mineral touch, fresh palate balanced between roundness and vivacity. A cuvée that offers a first glimpse into the estate's style, to enjoy in its youth or to keep for 4 to 5 years. A favorite among several wine merchants and critics.

Montagny Les Bassets: a village-level cuvée in the Montagny AOC, crafted from 100% Chardonnay on south-east facing clay-limestone soils. Pale color, expressive nose of white flowers, orchard fruits and hints of citrus, taut and precise palate with the mineral backbone typical of Montagny. An elegant and approachable Burgundian white.

Montagny 1er Cru Les Vignes Longues: Premier Cru in the Montagny AOC, crafted from 100% Chardonnay from the lieu-dit Les Vignes Longues. Extended aging in oak barrels. Brilliant color, complex nose of yellow fruits, white flowers and mineral notes, dense and deep palate with a saline signature and a long finish.

Montagny 1er Cru La Vigne du Soleil: Premier Cru in the Montagny AOC from the lieu-dit La Vigne du Soleil, with ideal sun exposure. 100% Chardonnay, vinified and aged with precision. Pale golden color, aromatic nose of ripe yellow fruits and white flowers, structured palate with a pronounced mineral backbone.

Montagny 1er Cru Montcuchot: Premier Cru in the Montagny AOC, from the renowned lieu-dit Montcuchot, one of the most prestigious in the appellation. 100% Chardonnay grown on clay-limestone soils. Brilliant color, expressive and complex nose, deep and long palate with a chiseled signature. An exceptional Premier Cru that reveals the full potential of Montagny.

Montagny La Moullière: a single-plot cuvée in the Montagny AOC from the lieu-dit La Moullière. 100% Chardonnay vinified in barrels. Pale color, floral and fruity nose, taut palate balanced by beautiful minerality. A precise expression of the terroir.

Montagny Les Dazés: a single-plot cuvée in the Montagny AOC from the lieu-dit Les Dazés. 100% Chardonnay, vinified with the same rigor as the other cuvées. Another nuance of the estate's Montagny wines, with a precise and distinctive signature.

Givry Blanc Champ Pourot: a village-level cuvée in the Givry AOC, crafted from 100% Chardonnay from the lieu-dit Champ Pourot. Vinified and aged in oak barrels in the pure Dureuil style. Brilliant color, complex nose of dried fruits and toasted cereals, smoke, citrus and yellow fruits, spices (white pepper, ginger), full-bodied palate with precise acidity and a long finish. A style that is an obvious reminder of the wines of Dureuil-Janthial.

Givry Rouge Champ Pourot: a village-level cuvée in Givry rouge, crafted from 100% Pinot Noir from the same lieu-dit. Brilliant ruby color, charming nose of crunchy cherry, raspberry and a hint of soft spices, palate full of indulgence with juicy fruit, fine tannins and plenty of freshness, a finish that makes you want to pour another glass. A Burgundian Pinot Noir that speaks from the very first sniff.

Mercurey Rouge: a village-level cuvée in the Mercurey AOC, crafted from 100% Pinot Noir. Deep ruby color, expressive nose of red and black fruits and spices, structured and indulgent palate with the estate's precise signature. A Mercurey in a modern and approachable style.

Bourgogne Pinot Noir Chazelles: a regional cuvée in Bourgogne rouge, crafted from 100% Pinot Noir from the lieu-dit Chazelles. Clear ruby color, fresh nose of red fruits, fluid and thirst-quenching palate. An indulgent entry point into the world of the estate.

Bourgogne Aligoté: a regional cuvée in Aligoté, a grape variety often overlooked in Burgundy. Pale color with green reflections, nose of citrus, green apple, toasted hazelnut and floral notes typical of acacia. Lively yet relatively comfortable palate, indulgent juice, still fairly simple at this stage but devilishly precise. A reliable choice at a particularly attractive price.