Fanny Sabre is a renowned natural winemaker who took over her family’s Domaine Fanny Sabre in Pommard, Côte de Beaune, Burgundy, in 2005 at age 25, following her father’s death in 2000. Initially studying law, she transitioned to winemaking with guidance from natural wine pioneer Philippe Pacalet (nephew of Marcel Lapierre), who mentored her from 2000 to 2006. Her debut solo vintage in 2006 marked the start of her organic and biodynamic journey. The domaine spans 4.5 hectares across prestigious appellations like Pommard, Beaune, Meursault, Volnay, Savigny-lès-Beaune, Aloxe-Corton, and Puligny-Montrachet, producing ~15 micro-cuvées (800–1,200 bottles each) of Pinot Noir, Chardonnay, and Aligoté. Certified organic (Ecocert) and biodynamic since 2005, Sabre’s wines are celebrated for their elegance, purity, and terroir expression, earning her the 2017 Winemaker of the Year title from Revue du Vin de France. She also runs a café in Pommard, enhancing her local presence.

Winemaking Philosophy

• Organic and Biodynamic Viticulture: Certified organic (Ecocert) and biodynamic since 2005, with no herbicides or synthetic chemicals. Manual harvesting and plowing (by hand or horse) ensure vine health. Low yields (~35 hl/ha) concentrate flavors in 40–50-year-old vines on clay-limestone soils. Vines are sprayed with organic mixtures, promoting biodiversity (e.g., wild irises in Clos des Renardes). Work follows lunar calendars, typical of biodynamic practices.

• Natural Winemaking: Minimal intervention defines Sabre’s cellar, located in Pommard (previously Beaune’s city center until ~2010). Whole-cluster fermentation (100% for Pinot Noir, inspired by Jura’s historical methods) enhances vibrancy. Native yeasts drive spontaneous fermentation; no fining, no filtration, and minimal sulfites (0–35 mg/L post-malolactic or at bottling). Whites age 10–12 months in old oak barrels (500L for texture, not flavor), with one light stirring; reds use semi-carbonic maceration in wooden or concrete vats for lighter extraction. Wines rest 3–4 months in stainless steel before hand-bottling via gravity fillers and manual corkers. No chaptalization unless necessary, preserving terroir.

• Grape Varieties and Cuvées:

  • Whites: Chardonnay (Bourgogne Blanc, Meursault Limozin, Meursault Sous La Velle, Meursault Premier Cru Charmes, Beaune Clos des Renardes Blanc, Savigny-lès-Beaune Blanc, Pernand-Vergelesses Blanc, Rully Premier Cru, Cuvée Anatole), Aligoté (Bourgogne Aligoté). Profiles are fresh, mineral, with green apple, citrus, and white flowers (e.g., Bourgogne Blanc 2021: 12.5% ABV, savory, taut).

  • Reds: Pinot Noir (Bourgogne Rouge, Pommard, Beaune Clos des Renardes Pinot Noir, Beaune Premier Cru Chouacheux, Volnay Premier Cru Les Mitans, Savigny-lès-Beaune, Aloxe-Corton, Monthélie Les Sous Roches, Beaune Les Prévoles), Pinot Noir/Gamay blend (Bourgogne Rouge from co-planted vines). Reds are elegant, with cherry, spice, and velvety tannins (e.g., Pommard 2022: 13% ABV, herbaceous, fresh).

  • Pét-Nat: Rare sparkling natural wine (Bourgogne Pétillant Naturel), noted by Cave Spirituelle.

• Terroir: Clay-limestone soils dominate Pommard, Beaune, and Meursault, imparting minerality and structure. Higher-altitude Hautes-Côtes de Beaune plots (e.g., Bourgogne Rouge) yield concentrated fruit due to cooler climates. Clos des Renardes (Beaune) benefits from forest surroundings, enhancing floral notes.

Background

• Founder: Fanny Sabre, born ~1980, grew up in Pommard, assisting with harvests from childhood. Her father founded the domaine in the 1980s, but his death in 2000 thrust Fanny, then 16, into winemaking. Pacalet’s mentorship (2000–2006) instilled organic principles; by 2006, she managed solo, refining her natural approach through trial and error.

• Vision: To craft “alive” wines reflecting terroir, balancing femininity and masculinity, with minimal intervention. Her playful labels (e.g., Cuvée Anatole’s boule-playing figure) reflect her creative spirit.

• Scale: 4.5 hectares yield ~12,000–15,000 bottles annually across 15 cuvées, snapped up by natural wine bars in Paris, New York, and Tokyo. Expansion to Puligny-Montrachet and Aloxe-Corton reflects strategic growth.

• Challenges: Low yields (e.g., 2014’s scarce Chouacheux blend) and frost (common in Burgundy) limit production. Her small vat room (formerly in Beaune’s Rue Oudot) required space optimization until the Pommard cellar upgrade.