Domaine Comte Senard

In 1857, Jules Senard, great grandfather of the current owner created the original “Corton Clos Des Meix” vineyard. Covering a surface of 6 acres, the vineyard has been a “Monopole” (under exclusive control) ever since.

Over the years, the acquisition of prestigious appellations such as Corton Clos Du Roi, Corton Bressandes and Corton Paulands has increased the prestige and high reputation of the Comte Senard Estate.

This choice, carefully thought over and discussed among our family, has allowed us to offer an incomparable selection of the best wines, spread over 22 acres of prime vineyards. Aged in the Estate’s cellars built in the 14th Century by Benedictine monks from the Abbaye de Sainte Marguerite, our wines offer the guarantee of high quality.

An enthusiastic believer of initial cold-soaking and temperature control during fermentation process since 1988, Philippe Senard passionately defends these wine-making methods which provide the Corton and Aloxe Corton appellations all the qualities necessary for good ageing.

Since the year 2000, Lorraine has followed on from her father. Her first white wine vinification was with the 2002 vintage and the 2005 vintage for the red. Lorraine’s approach is very much inspired from the previous generations’ respect in keeping the Corton spirit alive : deep robe, red fruit aromas, finesse and powerful.

Elaborating fine wine relies primarily on the quality of the raw material.

It is for this reason that we insist on taking great care during all phases of the vine’s natural cycle and remain respectful to both plant and its environment. It is therefore no surprise that we have opted for a sustainable-organic approach that best suits our convictions: the non-use of herbicides and insecticides, sustainable grass-covering and ploughing techniques throughout the Estate…

Following strict checking of the vine’s maturity, harvesting is carried out by hand. A first sorting is done manually by the harvesting team followed by a second sorting when the grapes arrive at the winery, with the help of a sorting table. According to the yield’s condition we decide whether to entirely or partially de-stem, or not to de-stem at all.

At the Estate, the 2012 vintage was entirely made with whole grape bunches.

The wine must is then cooled down and maintained at low temperature for a period of between 5 to 12 days. This pre-fermentation phase favours the extraction of precious components found inside the grape’s skin and consequently increases the aromatic complexity and taste of the wines and helps to enhance their colour.

After a soft and well-controlled pressing, our wines are aged in oaks barrels for 18 months. We use a ratio of 1/3 new barrels, 1/3 barrels previously used once, and 1/3 in two-year old barrels).