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Domaine Henri Germain et Fils, Aux Gravains 2023 Rouge
Appellation :
Savigny-les-Beaune 1er cru
€92.00
Incl. Tax
- Per unit
- 75cl
This wine is limited to 1 bottle (s) per person
Stock available in stores
-
31 Av. Franklin Delano Roosevelt 75008 Paris
- Paris
- 8ème
Tel: 01 82 82 33 33 -
135 Av. Jean Jaurès 33600 Pessac
- Pessac
- Pavillon Catelan
Tel: 05 47 50 17 17 -
3 Place Tourny, 33000 Bordeaux
- Bordeaux
- Tourny
Tel: 05 47 50 55 55
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The product
In details
The producer
Domaine Henri Germain et Fils
Founded in 1973 by Henri Germain, the estate has established itself as one of Meursault’s most respected names. Currently managed by Jean-François Germain, who was joined by his daughter Lucie in 2018, the operation embodies a philosophy of precision viticulture.
The estate’s vineyard holdings have expanded through family alliances: Henri’s marriage to Paulette Pillot brought precious parcels in Chassagne-Montrachet—most notably the Premier Cru Morgeot Fairendes—while Jean-François’ marriage to Sophie Jobard added the Premier Cru Poruzots to the domaine’s portfolio.
The domaine manages approximately 7 to 9 hectares, primarily in Meursault, with high-quality incursions into Beaune and Chassagne-Montrachet. Production is predominantly white, complemented by reds of great finesse. The estate owns micro-parcels in the most prestigious Meursault Premier Cru climats, such as Perrières, Charmes, and Poruzots, as well as exceptional lieux-dits like Chevalières and Limozin. The domaine’s red wines are distinguished by the Meursault Clos des Mouches and the Beaune Premier Cru Les Bressandes.
Vineyard management is based on sustainable practices, transitioning toward biodynamics since 2021. Soils are plowed to encourage deep rooting, and yields are kept deliberately low to concentrate mineral expression.
The identity of Germain’s wines is forged in exceptionally cold underground cellars. This natural chill results in extremely slow alcoholic and malolactic fermentations, which can sometimes last for over six months. Vinification is carried out using only indigenous yeasts and minimal sulfur. The estate practices long aging (18 months for village wines and 22 months for premiers crus) on total lees, without bâtonnage or premature racking. The use of new oak is capped at a maximum of 20-30% to preserve the transparency of the fruit.
A far cry from the rich and buttery Meursaults of the past, Henri Germain’s wines are defined by their verticality, crystalline purity, and persistent saline signature. This quest for precision has earned them recommendations from illustrious peers, including Jean-Marc Roulot.