Domaine Bertrand Bachelet is a 13 hectares large domaine. The estate is based in Dezize-lès-Maranges, one of the three villages of the Maranges appellation.

The vineyards are farmed according to non-certified sustainable approaches by Bertrand Bachelet, the winemaker at the domaine these days.

Bertrand Bachelet’s wines are balanced, well-crafted and delightful. They reveal the uniqueness and complexity of each of the terroirs.

The top wines of the domaine are: Chassagne-Montrachet Village, Maranges Premier Cru Les Clos Roussots, and Maranges Village.

The Chassagne-Montrachet 2012 scored 90, the Maranges Premier Cru Les Clos Roussots 2012 scored 88, and the Maranges Village 2014 scored 88 by the Wine Advocate.

Robert Parker’s tasting notes on the Chassagne-Montrachet 2012: “The 2012 Chassagne-Montrachet Village has an appealing pear and nectarine-scented bouquet, subtle tropical tones emerging in the glass. The palate is ripe and well-balanced on the entry. There are lovely white peach and apricot notes with a hint of melted butter on the poised finish. What a lovely, pretty Chassagne Village! Drink now-2020.”

Bertrand Bachelet represents the fourth generation of Bachelet winegrowers. He has managed the winemaking at Domaine Bertrand Bachelet, since 2011.

The previous winemaker at the domaine was his father, Jean-Louis Bachelet.

The vineyards of Domaine Bertrand Bachelet are farmed according to sustainable principles but aren’t certified as such yet.

None of the herbicides, insecticides or anti-rot treatments is used in the vineyards. Bertrand Bachelet relies on new techniques from modern viticulture and oenology. He strives to make the most of each terroir to create a range of rich and diversified wines. Most Pinot vines are pretty old, though typically, the Chardonnay vines are younger. Grape picking is manual.

The reds are destemmed and vinified in concrete tanks for three weeks, with a very little punching down these days. The wines spend a year in wood, then six months in a tank for bottling in the spring.

The white wines are whole-bunch pressed. Bertrand Bachelet uses as little sulphur as possible or settling of the solids. The fermentation is usually done but not invariably with natural yeasts. The fermentation and ageing occur in 350- and 400-litre barrels with no lees stirring. Bertrand Bachelet uses from 25 to 50 percent new oak during ageing.

The wines are bottled either before the next harvest or in the autumn. DIAM is used for the whites and corks for the reds.