Agnès Paquet created her estate in 2000 from a parcel of land acquired by her parents in the 1950s and then leased. Very attentive to the respect of the soil, Agnès set up a culture of the vine which she qualifies as relatively traditional. After years of trial and error in organic farming, she decided to take the plunge in 2019 and enter the Ecocert certification. The 2021 vintage will therefore bear the AB label.

On the Côte de Beaune and the Hautes Côtes de Beaune, the vineyard covers 13 hectares in the appellations Bourgogne Aligoté, Chardonnay, Pinot Noir, Hautes Côtes de Beaune white and red, Auxey-Duresses (today 5 hectares, or nearly 40% of their surface), Pommard, Chassagne-Montrachet, and St Aubin 1er cru "les Perrière”.

THEIR PHILOSOPHY

They established a vine culture that they describe as pretty classic, paying close attention to their terroir. 

They've chosen to take the plunge in 2019 and apply for the Ecocert certification after years of trial and error in organic farming.

As a result, the AB label will appear on the 2021 vintage.

In the vineyard, manual labor is required. The staff more than doubles to roughly ten people during the green labor time (from May to July).

VINIFICATION AND MATURATION

 The reds are harvested by hand in little boxes weighing 12 kg. The grapes are sorted on a vibrating table and gravity-fed to the vats. 

They have left the indigenous yeasts to perform their work and have kept the inputs, such as SO2 and chaptalization, to a bare minimum (when necessary).

The white wines' alcoholic and malolactic fermentations take place in barrels for 11 to 18 months, depending on the vintage and cuvée.

The red wines are vinified in concrete tanks for 15 to 20 days, with a portion of entire grapes used depending on the vintage.

The wine is then aged in barrels for 10 to 12 months, depending on the vintage, with 15 to 30% new barrels in vintages with 15 to 30% new barrels.

AGNÈS PAQUET

After studying business, Agnès couldn't bring herself to sell a piece of property in the Auxey Duresses appellation that her family had owned since the 1950s, so she chose to become a winemaker.

She expanded her estate by acquiring other plots and establishing a wine with her name and image after returning to school and an apprenticeship on the job.

She has been administering the estate since 2000, dividing her time between the vineyard, the cellar, and marketing.

In 2001, she released her first vintage.