Domaine Lejeune is a historic company from Pommard in Burgundy.
The Lejeune family bought the domaine and the cellar, located in the central square of Pommard, in 1850, and today it is the sixth generation to work on it.
This domaine includes 9 hectares of vineyards, almost all belonging to the Pommard denomination, three for the Bourgogne Rouge and Blanc, one for the Pommard Village and four for the Pommard 1er Cru, and the last for the Côte de Beaune denomination.
In the vineyard only sulfur and copper are used, no chemicals and in the cellar indigenous yeasts and limited use of sulfur dioxide, as indicated in the specifications for natural, organic and biodynamic wines, even if certification is lacking.
The harvest is delayed to obtain more mature stalks and avoid known plants, since it always works in whole harvest and with carbonic maceration with the pied de cuve technique (for a third of the cask, making two-thirds stand out in the carbonic that develops , thus realizing a sort of intracellular fermentation).
According to Aubert Lefas, the current owner of Domaine Lejeune, this method helps to release more aromatic complexity into his wines. Slowly the rest is pressed, keeping the temperature under control, and the fermentation is completed in about two weeks.
The wines obtained from this method have a less developed acid component, with a natural malolactic fermentation that takes place when the wine is transferred into barriques.
According to Aubert "the quality of a wine depends for a third on the soil, a third on the climate and a third on man, but if in the great vintages it does all the climate, as long as the soil is up to it, it is in small that the vigneron he must make the best possible ".
We are undoubtedly facing an excellent interpretation of the territory of Pommard, a fantastic producer who keeps the level of Burgundy wines high.