Our talented winemakers
Claire Naudin took the reins at her family’s domaine in 1997. Her ancestors settled in Burgundy in the 1500s and the family has been involved in the wine industry ever since – first as labourers, then land owners and finally winemakers.
Although Claire has not sought organic certification, little or no artificial products (depending on the vintage) are used in the domaine’s vineyards. Claire is a great proponent of whole-bunch vinification: although some of the domaine’s more traditional cuvées are de-stemmed, those that bear her name on the label – as opposed to Domaine Naudin-Ferrand – are not. These wines, which include Orchis Mascula, Myosotis and Le Clou, are bottled without SO2.
Mark Fincham
from
Domaine Tawse
English native Mark Fincham first made wine in the south of France, as part of the team at Domaine du Pegau, one of Chateauneuf-du-Pape’s most famous names. He was no stranger to the country nor the cellar, having spent quite a bit of time at the wine school in Montpelier. Mark had always enjoyed the wines of Burgundy above perhaps anything else, so when he had the opportunity to join an upstart team with access to some of the best terroir in the Cote d’Or, he moved north.
Mark joined Moray Tawse, the Canadian owner of the vineyards themselves, and his business partner Frenchman Pascal Marchand, in Burgundy in early 2010. They’d long had a negociant business (Marchand-Tawse), and Tawse started buying vineyards in 2011. When he bought the old Meaume estate in Gevrey-Chambertin, in 2012, and renamed it Tawse, Moray invited Mark to run it. Since then, Mark has been responsible for every aspect, from working in the fields to racking the wine, bottling it and traveling the world to introduce Domaine Tawse as it grows. In some vintages he makes close to fifty different wines. Tawse is run entirely biodynamically (as is common, though not always mentioned, amongst the greats like DRC) and Mark’s approach to winemaking is very traditional. He uses open top wooden fermenters, with no temperature control, and with 18 months of elevage for the reds. While Tawse is a new name on the block, it represents one of the most exciting new names in Burgundy: wines produced at the top level, with great facilities and equally great critical reception. They’re a domaine on the rise, and one Lay & Wheeler is proud to have introduced to the portfolio.
The son of 6th generation Pascal and Florence, currently in charge of the estate, Charles Lachaux joined Domaine Arnoux-Lachaux in 2011 after graduating from his wine studies and completing various work experiences abroad.
Charles spent some time away from Burgundy, exploring and studying different regions that produce Pinot Noir, such as Oregon when he worked for Solena Estate and Domaine Drouhin, as well as New Zealand when he was a trainee for Amisfield. Last but not least he also spent time closer to home, at Domaine Tollot-Beaut in Chorey Les Beaunes.
The experiences that Charles had during this time have undoubtedly influenced the family domaine. He took on responsibility for vinification shortly after joining and modified things immediately, implementing whole bunch fermentation and reducing the amount of new oak – especially for the Premiers and Grands Crus. The art of change has been managed tremendously well, maintaining family and domaine traditions as well as displaying his personal influence.
Freddy joined his father Didier at the family domaine in 2009 and they've worked together very successfully, modernising the winery and viticultural practices. Vines over 60 years of age have been replanted, a new cellar has been built and a new pneumatic press is doing wonders, ensuring much smoother extraction. Freddy's wife Daisy, also an oenologist is a key adviser and Freddy's position as President of the Aloxe-Corton & Aloxe-Corton 1er Cru AOC organisation ensures his priority to protect the environment can be a focus for the whole area.
2010 was Maxime’s first vintage and what a success it was. He was fortunate enough to have inherited a domaine full of seriously old vines but he still had plenty to do. In a very short space of time, he has become one of the most exciting and sought-after winemaker in the Côte de Nuits. The wines are intense and voluptuous but complex and nuanced at the same time. In 2015, he acquired various new vineyards which added lots of new wines to an already exciting portfolio. Neal Martin, eRobertParker.com, says: "I think Maxime is a huge talent, someone destined for stardom."
Amélie has taken over from her father from the 2013 vintage onwards but at the same time has inherited vines from her mother`s domaine in Vosne-Romanée. It`s a lot to take on board in one go but she seems unfazed by the situation, in fact she seems excited by both the opportunity that has presented itself and the potential of the vineyards she has gained. She has already changed some of the practices her father adhered to and whilst respecting his work, will make further changes and adaptations where necessary. Her father made wines that needed time but her methods should ensure more aromatic pleasure in youth and more sophisticated tannins, thus allowing for earlier drinking. Blessed with great vineyards and the relish of youth Amélie is definitely one to watch. Neal Martin had the same positive experience when he tasted there in December. `There were just elements within these wines that felt `right`.
Armand Heitz
from
Domaine Heitz Lochardet
2013 was the first vintage of Armand. Walking around the domaine it feels like he is re-awakening a sleeping giant. Like a football manager breathing new life and energy into a club that has been under-performing for too long. Not that his parents had been under-performing, they were simply contracting out their fruit, mainly to Drouhin. Armand isn’t getting everything back in one go and is having to wait to get back the likes of his Meursault Perrières but for his first vintage he must be pretty happy with what he has available. There is very little Bourgogne this time round so we have concentrated on his two grander whites. As one might expect from the styles of wines of those winemakers he hangs out with, Armand is not interested in making big, rich, fat, oaky wines.