Domaine Jessiaume is located in Santenay, Burgundy. The current winemaker of the domaine is William Waterkeyn, who farms the vineyards of the domaine according to organic principles. The domaine has been certified organic since 2018.

William Waterkeyn’s wines are relatively light-coloured, very elegant wines, emphasizing the quality of the bouquet as well as the fruit on the palate; weight depends on the cuvée site.

The top wines of the domaine are: Beaune Premier Cru Les Cent Vignes, Santenay Premier Cru Les Gravières, and Auxey-Duresses Premier Cru Les Ecusseaux.

The Beaune Premier Cru Les Cent Vignes 2018 scored 90+, the Santenay Premier Cru Les Gravières 2019 scored 90, and the Auxey-Duresses Premier Cru Les Ecusseaux 2019 scored 89+ by the Wine Advocate.

Robert Parker’s tasting notes on the Beaune Premier Cru Les Cent Vignes 2018: “A fine cuvée, the 2018 Beaune 1er Cru Les Cents Vignes mingles dark fruit tones with notes of warm spices, soil and woodsmoke. Medium to full-bodied, youthfully chewy and structured, with fine depth at the core and succulent acids, it will reward a bit of bottle age.”

William Waterkeyn has been in charge of winemaking at Domaine Jessiaume since 2014.

The history of the domaine goes back to 1850. It’s a single family-owned domaine which passed from generation to generation.

Between 2006 and 2020, the estate was owned by the Scotsman, Sir David Murray. After the work of the Jessiaume family over several generations, a new team arrived in 2014 and many changes took place in the wines. Since this year William Waterkeyn headed the winemaking at the domaine. He used to make wine in Oregon, the USA, along with Alex Gambal.

2020 was a turning point for Domaine Jessiaume. The investor Sir David Murray sold the estate to Dr Jean-François Le Bigot. Despite the change of the owner, the team of the domaine remained unchanged.

William Waterkeyn won 2020 award of the GPJV’s (Groupement de Jeunes Professionels de la Vigne) ‘Young Talents’ Trophy.

The vineyards of Domaine Jessiaume are farmed according to certified organic principles. The domaine obtained its certification in 2018.

William Waterkeyn completely changed the style of domaine’s wine, to obtain elegant and fine wines which respect the terroirs.

Fruit crushing is reduced to a minimum. The harvest is done manually in crates as well as the sorting. Most of the red cuvées are destemmed. Elevator belts are used for vatting. The vinifications are made with natural yeasts and the wines are made with gentle and controlled extractions. No sulphur is used until after malolactic fermentation. Maturation takes place between 10 to 16 months depending on the cuveé. William Waterkeyn doesn’t use new wood for regional or for most village wines, while there are up to 30 percent for premiers crus.