OFF THE VINE in Burgundy
– Harvest Time with Domaine Jacques Prieur –
I always love telling stories about makers at the top of their field, but it’s even more satisfying when what they’re making enhances our day-to-day lives. Like wine, for example. I spent time in the vibrant vineyards in Burgundy, France, with the team of Domaine Jacques Prieur, a winery that creates industry-leading Pinot Noir and Chardonnay blends—and has been doing so since the 19th century. Witnessing the care and expertise that support their work, I was unsurprised at their leadership role in viticulture. Every step of the process is fine-tuned each year to create industry-leading wines, including a third of Burgundy’s prestigious Grand Cru appellations.
When we see a bottle of wine on the shelf, it’s easy to forget that its contents start out in nature. Soil, sun, temperature: successful wineries have an incredibly nuanced understanding of how those elements work together. 52 acres of land benefit from this winery’s long history of working with the land, not against it; they follow sustainable farming practices, like replacing chemical treatment with strategic tilling of soil. These traditions help make sure that the estate stays healthy—and productive—for future generations.
When it’s time to harvest, the exact start date is chosen based on the grapes’ sugar content and ripeness. Domaine Jacques Prieur preserves the grapes’ quality with a manual process and small 15 kg crates; the grapes are double-sorted to keep the best ones for winemaking. Both the Pinot Noir and Chardonnay wines mature for around 20 months after the initial steps of the process, and the type of barrel changes with the terroir and the vintage of each batch. In the end, you get an iconic array of wines that honor the winery’s history—and set it up for ongoing success.