Since 1692, the FÉLIX family has been cultivating vines in Saint-Bris. Hervé Félix took up the torch in 1987 with Marie-Claire. The Domaine, located in Saint Bris Le Vineux, now covers 29 hectares spread over 53 plots and islets, the oldest of which was planted in 1931 in the Irancy appellation.
The Kimmeridgian clay-limestone subsoil, dating from the Upper Jurassic period (-155 millons of years) and the perfect exposure of the vines give Sauvignon, Aligoté, Chardonnay, Pinot Noir and Caesar their full identity in the Saint-Bris, Bourgogne Aligoté, Bourgogne Côtes d'Auxerre, Chablis and Irancy appellations. Hervé Felix, Marie-Claire, and since 2016 their son Olivier have been cherishing and respecting their land to obtain the most beautiful grapes. Since 1996, the vines have been cultivated using the method known as "lutte raisonnée" which aims to adapt the actions to the exposure, the subsoil and the climatology.
The passion and know-how of the Felix family are each year recognized by national and international competitions (Mâcon, Vignerons Indépendants, Concours Agricole de Paris, Burgondia, Feminalise, Concours des Vins du Grand Auxerrois, Concours Mondial du Sauvignon, Tastevinage, IWC, Decanter,...) as well as the Hachette guide, La Revue du vin de France, Bourgogne Aujourd'hui, Bettane et Desseauve, En Bourgogne, Le Petit Futé ...
Terroir and breeding
This Pinot Noir thrives on clayey-limestone, Kimmeridgian soil. The vines have been planted since 1966 on a surface of 1 ha 80. Elaboration by vatting, maceration and manual punching of the cap. Classic vinification in thermo-regulated vats. Traditional maturing in vats. Average production: 12 000 bottles per year. Ageing: From 3 to 10 years or more, depending on the vintage.
Ranging from purple to garnet, the robe is brilliant, luminous and limpid, very intense. On the nose, the wild side of this Irancy is justified by aromas mixing leather, blackcurrant and ripe cherry flesh. The attack on the palate is supple and generous. The length is enhanced by a nice structure.
This racy wine of character, which does not leave one indifferent, goes perfectly with a matelote of eels with white leek croutons, a meurette of scallops with morel mushrooms, a pike-perch with red wine and small frozen vegetables, a pigeon salmis à la Conti, a Barbary duck with cherries, a lamb stew with pink garlic, a leg of venison in a crust, a Charolais pavé with marrow, a mature Epoisses or Langres cheese, a pear in red wine or a pepper sorbet..,
Serving temperature 10° to 12° as an aperitif, and 12° to 14° as an accompaniment to food. Keep between 10 and 13°.