The estate today
20 hectares between Dijon and Gevrey-Chambertin
A historic presence close to the Burgundian metropolis which is the added value of the estate.
Emblematic plots
he Derey Frères estate covers 20 hectares, scattered over a string of different “climats” from Dijon to Gevrey-Chambertin. Their historic stronghold, only a stone’s throw from the capital of Burgundy, sets them apart: in addition to the legendary Clos des Marcs d’Or, whose 42 acres were replanted by grandfather Albert in 1981, Montre Cul and Les Valendons are worthy (and delicious) ambassadors for Dijon’s illustrious wine-making heritage.
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The estate also owns some ten hectares in Marsannay (4 “climats”: Champs Perdrix, Les Genelières, Champs Salomon, Les Vignes Marie), an appellation which has been growing in stature in recent years and the only village in Burgundy to produce white, red and rosé wines. Fixin (1er Cru Les Hervelets, Les Clos) and Gevrey-Chambertin (Craite-Paille) round out this wonderfully balanced collection.
In the vineyards
In 2020, Derey Frères took the first steps to become a fully organic operation. This is a three-year process, in which the estate will put in place new methods to better protect the natural environment - from the vineyards to the winery. The end goal is a combination of “organic farming and common sense”, and a better relationship between the industry and the environment. This will culminate with the 2023 vintage, which will be the first to be fully certified as organic. The HVE (High Environmental Value) certification is the first step in the process.
With a pragmatic approach to chemical treatment, the partial or wholesale replacement of ploughing by planting species which promote soil porosity and biodiversity, straw mulching and the use of natural nutrients for the vines, the estate is working towards a smarter way of growing. The brothers are committed to caring for their heritage and harvesting healthy fruit, which will then be picked by hand and sorted with the utmost care. It’s only natural: you can only make great wines with excellent grapes.
In the winery
Great care is taken with the grapes, allowing red grapes (Pinot Noir) to macerate slowly and pressing the whites gently (Chardonnay and Aligoté). In 2011, Maxime began to work on developing a truer sense of place in the wines, varying the proportion of whole clusters used considerably. The wines now run from 20% to 100% whole-cluster (Marsannay Les Genelières) - but of course, there is no magic recipe, and each year must be tailored to suit its unique characteristics. These micro-experiments are generally based on fast-acting alcoholic fermentation, with or without added sulphites and using native yeast (although selected yeasts may be added when necessary).
The wines are matured for 12 to 18 months, and will generally use 25% new oak (40% for the more prestigious wines: Marsannay Les Genelières, Fixin Les Clos and Fixin 1er Cru Les Hervelets). The wines are then bottled according to the lunar cycle. The resulting reds, whites and rosés are very much a reflection of the three brothers: instinctive, honest and spontaneous. These wines are generally enjoyed young, while the juicy fruit is still predominant, but they will also age gracefully. Ideally, you should come to the estate to taste them for yourself. It’s one of the advantages of a big family: there will always be a Derey there to meet you, talk about the wines and share their passion. After all, wine really is all about relaxation and pleasure.
