Domaine Eric de Suremain is situated in Monthélie at Château de Monthélie, Burgundy. Gwendoline de Suremain holds 10.75 hectares of vineyards, farmed biodynamically and certified organic by Ecocert since 2021. The domaine holds three monopoles in the Rully appellation: Le Meix, Caillet Agneux and Pillot.

The red wines of the domaine are elegant savour and whites are pure, precise and with sneaky depth.

Top wines of the domaine are: Rully Premier Cru Pillot Cuvée L'intemporelle, Monthélie Premier Cru Clou des Chênes, Monthélie Premier Cru Sur La Velle. The Rully Premier Cru Pillot L'intemporelle 2017 scored 93, the Monthélie Premier Cru Clou des Chênes 2017 scored 92+, the Monthélie Premier Cru Sur La Velle 2017 scored 92 by the Wine Advocate.

Robert Parker comments on The Rully Premier Cru Pillot L'intemporelle 2017: “Produced from vines planted in 1920 in an east/southeast-facing premier cru, de Suremain's finest white is the 2017 Rully 1er Cru Pillot L'intemporelle, a striking wine that offers up attractive aromas of confit citrus, crisp green orchard fruit and almond paste. On the palate, it's medium to full-bodied, deep and multidimensional, with racy acids and a promising sense of tension and structural reserve. It's well worth seeking out.”

Since 2019 Gwendoline de Suremain has framed the vineyards of Domaine Eric de Suremain, succeeding her father Eric de Suremain. In 1978, Eric joined the family business, created by his grandfather. The Monthélie branch are cousins of the de Suremains of Mercurey and are also related to the Leflaives of Puligny. The château itself was built in 1746, though most of the property is much older. The same plots have been farmed at the domaine since 1930.

The vineyards of the Domaine Eric de Suremain have been farmed biodynamically since 1996 and certified organic by Ecocert since 2021. Gwendoline de Suremain works with the lunar calendar which gives the understanding of the favourable moments to interfere the pruning, treatments, bottling or any other processes on the wine as well as the harvest.

The white grapes are picked into 30 kg trays, manually. The grapes are crushed before pressing, in a vertical press. Vinification is conducted without sulphur added before the malolactic fermentation. Before the fermentation, a light settling of the juice is done. New wood is approximately 15 percent.

Ageing takes approximately 15 months

The red grapes, after the manual harvesting, are vatted in old wooden vats. Extraction lasts for about 3 weeks. The vats are not yeasted, punching down and short pumping over are done. A vertical press gently recovers the juices.

Ageing takes approximately 18 to 20 months.