Fanny Sabre did not initially plan on being a winemaker. It was only during her university study of law that her father’s demise in 2006 facilitated her return to the family domaine—where she discovered her love for working both in the vines and cellar.
Under the initial guidance of natural wine guru Philippe Pacalet, she began farming the estate organically. The 4.5 hectare domaine is now farmed entirely organically, eschewing the use of herbicides and pesticides with manual ploughing between rows. With over a dozen different cuvées produced, quantities are painfully small and highly sought after by a loyal following of Burgundy-lovers around the world. Fanny’s style manages to balance a deft touch in the cellar with only the most minimal of intervention, ultimately enhancing individual terroir expression.
Her work across the Côte de Beaune represents an exciting current of what is taking place. Her meticulous farming methods combined with intelligent work in the cellar truly deserves all this attention.