Domaine Clair Obscur is a family-run natural winery founded in 2006 by Pierre and Jennifer Clair in Corpeau, a village south of Chassagne-Montrachet and Puligny-Montrachet in Burgundy’s Côte de Beaune. Pierre, a former chef de culture at prestigious biodynamic estates like Domaine de Montille (Volnay) and Domaine Marquis d’Angerville (Volnay), inherited 0.4 hectares from his grandfather in Corpeau, planted in 1963. The domaine has grown to 3.5 hectares, with plots in Corpeau, Maranges (Les Aubuzes, Sur Le Bois Sud), Santenay, Beaune, and Hautes-Côtes de Beaune (above Volnay), all certified organic and biodynamic. Producing ~10,000–15,000 bottles annually, Clair Obscur crafts vibrant, pure wines from Pinot Noir, Chardonnay, Aligoté, Gamay, and experimental blends, with minimal sulfites (0–20 mg/L. The wines, known for silky textures and minerality, reflect Pierre’s vineyard expertise and Jennifer’s intuitive cellar work.

Winemaking Philosophy

• Organic and Biodynamic Viticulture: Certified organic and biodynamic since 2010, following Pierre’s experience at Montille and d’Angerville. Vines, aged 30–80 years, grow on brown clay and limestone-clay soils (at 200–400 meters elevation). Manual harvesting, Guyot pruning, and biodynamic treatments (horn manure, silica, herbal teas) replace synthetic chemicals. Plowing (by hand or small tractor) and biodiversity support (e.g., native flora) enhance terroir expression. Work aligns with lunar cycles, typical of biodynamic practices.

• Natural Winemaking: Minimal intervention in the Corpeau cellar emphasizes purity. Reds (Pinot Noir, Gamay, Passetoutgrain) use whole-cluster fermentation (e.g., 100% for Bourgogne Pinot Noir), with gentle pigeages and remontages over 10–14 days in wooden vats, followed by 12–18 months in used 228L barrels (5–15 years old). Whites (Chardonnay, Aligoté) are direct-pressed, fermented with native yeasts, and aged 10–12 months in neutral oak. No fining, no filtration, and minimal sulfites (0–20 mg/L at bottling, if needed). Pét-nats (Free Mousse Rosé, Free Mousse Blanc) and experimental cuvées (21Centimètres, Zéro Méga) showcase creativity. Malolactic fermentation is natural, preserving vibrancy.

• Grape Varieties and Cuvées:

  • Whites: Chardonnay (Bourgogne Chardonnay, Maranges Blanc), Aligoté (Bourgogne Aligoté), Free Mousse Blanc (pét-nat). Profiles are silky, with citrus, pear, and flinty minerality (e.g., Bourgogne Chardonnay 2022: 4.0/195, 12.5% ABV).

  • Reds: Pinot Noir (Bourgogne Rouge, Maranges Les Aubuzes, Maranges Sur Le Bois Sud, Hautes-Côtes de Beaune, Beaune), Gamay/Pinot Noir (Bourgogne Passetoutgrain), Zéro Méra (red blend). Essences include cherry, wild berries, smoke, and fine tannins (e.g., Maranges Pinot Noir 2021: 4.1/27, 13% ABV).

  • Rosé/Sparkling: Free Mousse Rosé (Pinot Noir/Gamay pét-nat, 4.1/80), Jus Rond (rosé blend).

  • Experimental: 21Centimètres (white blend), Oxymore (red/white co-ferment), Mine de Rien (Pinot Noir), Alias (Chardonnay blend, 4.0/45).

• Terroir: Corpeau’s brown clay soils yield silky textures; Maranges’ limestone-clay adds structure and minerality. Hautes-Côtes de Beaune’s higher altitude (above Volnay) brings freshness, while Santenay and Beaune plots offer depth.

Background

• Founders: Pierre Clair, born ~1970s, honed biodynamic expertise at Domaine de Montille and Marquis d’Angerville, focusing on vine health. Jennifer Clair, with no formal training, developed winemaking intuition, leading cellar operations. Their son assists, continuing the family legacy.

• Vision: To craft “joyful, nourishing” wines that evoke conviviality, respecting nature and terroir with minimal intervention. Their philosophy, rooted in 60+ years of Clair family winemaking, prioritizes purity and pleasure.

• Scale: 3.5 hectares, supplemented by négociant grapes (organic/biodynamic), yield ~10,000–15,000 bottles across 15+ cuvées. Wines are allocated to natural wine markets in France, the US, and Europe.

• Challenges: Balancing Pierre’s former d’Angerville role with domaine growth was demanding. Frost (e.g., 2021) and small yields require precision, but biodynamics mitigates risks.