v2Plan de travail 1

Virage à 180 degrés.
Benoît Eschard s’est installé au Domaine Jeannin-Naltet en juin 2013. Le commencement d’une nouvelle ère pour cet ingénieur de formation. « J’ai toujours été passionné par le vin mais je n’avais pas envisagé d’en faire mon métier avant que l’oncle de mon épouse me le propose. J’ai finalement saisi l’opportunité et entamé un brevet professionnel…

Bourgogne Aujourd'hui n°139

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In 2013, after a ten-year career as an industrial optimization engineer, and after taking a viticulture and winemaking course in Beaune, Thierry Jeannin-Naltet’s nephew, Benoït Eschard, took over this 8.6 ha family estate, created in 1858.

Benoît Eschard’s first vintage is a success with this pretty Mercurey with a fine bouquet of white flowers and sweet spices, and a balance of rich body, firm acidity and noble oak. We predict a bright future for both the wine and the winemaker...

Hachette Wine Guide • 2016

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Benoît Eschard, 36, has been a wine enthusiast since he was a student. Since joining them in 2013, he has been making two traditional eau-de-vie spirits on his in-laws’ 8.5 hectare wine estate in Mercurey. He produces a Marc de Bourgogne and a Fine de Bourgogne from the Pinot Noir, which is also used for the red Mercurey. These two spirits are classified as AOCs. The Marc is more rustic than the Fine as it is produced from the distillation of grape pomace (all that remains of the grapes after pressing: skins, stalks and seeds). Benoît calls on the services of a distiller for distillation. The alcohol from the still is then aged in oak casks, previously used for white Mercurey, for ten years (longer than the required 2-5 years). Like Cognac and Armagnac, the Fine de Bourgogne is made from the distillation of the wine, or more precisely, the fine lees from the wine’s racking. These Fines are typically aged at least 3 years in oak casks before being enjoyed, but are aged for much longer at Domaine Jeannin Naltet.
It is this ageing process that allows the alcohol to slowly evaporate and for the precious liquid to acquire its softness and complexity. The Fine may be "vieille" (3 years), "très vieille" (6 years) or "hors d’âge" (10 years ageing in wood), as is the case of the Fine 2001, which reveals a lovely smooth character with extraordinary notes of cocoa. The Marc 2003 is well-balanced and offers up notes of walnut, curry, dried apricot, toast, toasted almonds and leather. The domaine also produces a Ratafia, a “muted” wine that marries Marc de Bourgogne with juice from the Aligoté grape. "This is a tradition that is tending to get lost because it’s not at the centre of the wine producer’s work. Yet this after-dinner spirit is excellent, after a meal, on long, relaxed winter evenings.”  

Claudine Abitbol, Magazine saveurs (février 2017)

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