Marsannay "Clos du Roy"

When Sylvain Pataille — a trained oenologist who simultaneously consults for roughly 15–20 other Burgundy domaines — founded this estate in 1999 on entirely leased land, his first ambition was to prove that Marsannay could speak in distinct, site-specific voices.

Clos du Roy is his most historically charged argument: a mid-slope, east/southeast-facing parcel at 270 m elevation whose thin reddish topsoil sits over Comblanchien limestone interlaced with marl and iron-rich clay — soils that historically supplied the Dukes of Burgundy and are now under active INAO review for Premier Cru promotion.

That iron-and-limestone matrix drives the wine's characteristic tension: a ferrous, almost blood-orange mineral thread running beneath the fruit. Vinification deploys a high proportion of whole-cluster fruit in stainless steel or fibreglass vats, with long, gentle maceration conceived as infusion rather than extraction, using only indigenous yeast and zero sulphur during fermentation.

Aging runs 15–18 months in oak (15–30% new), and the wine is bottled unfined and unfiltered with minimal SO₂ added only at bottling. The transgression here is structural: in a village appellation where extraction and new oak once defined ambition, Pataille builds complexity through whole-cluster lift and soil transparency instead.

The 2022 vintage — very warm with an early harvest — yields a generous, ripe fruit profile where the whole-cluster approach does critical work preserving aromatic freshness and lift; drink from 2026 through 2034+.