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This family domaine, which traces its ancestry
back as far as 1783, nestles amongst the
recently renovated buildings of the charitable
Brotherhood of the Saint Sacrement.
Secularization imposed by the Revolutionary
Government after the French Revolution meant
the buildings were sold in 1793.
For five generations Domaine Lejeune passed
from aunt to niece. It takes its name from
Maxime LEJEUNE, and at the time of his death
in 1864 it amounted to over 50 acres. It
now belongs to the Jullien de Pommerol family.
François Jullien de Pommerol (former
oenology professor at Beaune's Lycée
Viticole) takes charge of the wineyard and
the winemaking.
The cellar boasts many large, traditional
oak fermentation vats, one of which, encircled
by 17 hoops of white birch, is the oldest
of its kind in the entire Burgundy region.
HARVESTING AND VINIFICATION.
Domaine Lejeune crafts its wines using the
most traditional methods, whilst taking
advantage of current technological advances.
Our objective is to fashion Pommard in the
traditional style, with a solid potentiel
for cellaring and ageing.
The method of vinification is highly original.
Rotten (botrylised) berries are scrupulously
eliminated, but the stems are retained.
Each vat is filled to about 20-40% of its
volume,(depending of the year) with whole
clusters or bunches.
These are trodden by foot to release enough
juice for the alcoholic fermentation to
begin, precipitated by the action of natural
yeasts found in the atmosphère and
on the bloom of the grape at harvest time.
In the meantime the vats are filled almost
to the top with more whole clusters. Their
weight forces more juice to be released
at the bottom. This initial phase of the
alcoholic fermentation lasts 5-7 days and
is called "semi-carbonic maceration"
as many of the berries ferment whole, rather
than as a pulp. Carbon dioxide or "carbonic
gas" which along with alcohol and heat
is a natural product of yeast fermentation
protects the grapes and wine from the harmful
effects of oxidation.
Then, as the alcoholic fermentation proceeds
these grapes are progre.9sively but gently
crushed from the top of the vats by hand,
foot or specially designed poles. The grapes
are encouraged to macerate or steep as long
as possible, to leech colour and tannin,
from the skin.9 into the wine. Sometimes
it takes 21-26 days between the time the
wooden vats are filled to the time the wine
is run off into barrel. Our old, vertical
wooden press gently squeezes more juice
from the marc of skins that remains in vat
after the wine is run off. Domaine Lejeune
does not fine or filter the wine before
bottling, to leave all the structure, body,
aroma and flavour that nature gave in the
grape.
New Investment.
From 1977 we have steadily minimised sales
of Domaine Lejeune in bulk to merchants
and have maximised domaine bottling. Since
1990 the entire crop has been bottled at
the domaine.
Renovations in 1992 ensure the best possible
future for the bottling, ageing and storing
of wine from Domaine Lejeune.
VINEYARD HOLDINGS:
Our vineyards, all of which are located
in Pommard, comprise 16,5 acres. The Pommard
wines and Bourgogne Rouge are made entirely
with Pinot Noir. A little "Gamay Noir
a Jus Blanc" is added to Pinot Noir
for Bourgogne Passetoutgrains. Bourgogne
Blanc is made with Chardonnay, and Bourgogne
Aligoté is made with Aligoté.
Appellation ...............Site/Vineyard
......... Acreage ...........Vine Age ..............Production
POMMARD ler cru Les RUGIENS Bas ..0,6 acres...........
35 years ............900-1200 btls.
POMMARD ler cru L'ARGILLIERES ....3,5 acres............
35 years.......... 5000-7000 btls.
POMMARD ler cru Les POUTURES .....2,7 acres
............15 years.......... 4000-5000
btls.
POMMARD Les Trois Follots................
2,1 acres .............15 years ........
1000-1200 btls.
BOURGOGNE rouge Les Crenilles ........1,1
acres .............30 years
Les Grandes Carelles..............................
2,9 acres............. 10 years
BOURGOGNE blanc Les Grandes
Carelles 2,6 acres ..............10
years...... 15000-25000 btls.
BGNE PASSETOUTGRAIN Les
Sorbins 0,6 acres ..............50
years
VARIETAL(S)
Ponmards and Bourgogne Rouge : PINOT NOIR
Bourgogne Passetoutgrain : PINOT NOIR and
some Gamay.
Bourgogne blanc : CHARDONNAY ( and Aligote
for Bourgogne Aligote.)
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