La Sœur CadetteThe Younger Sister • Valentin Montanet
Twenty-two hectares of organic vineyards in the Morvan foothills. Third-generation vigneron Valentin Montanet crafts precise, mineral-driven wines—some from family vines, others from trusted friends—under the banner of the "Younger Sister."
From cave coopérative to the younger sister's independent voice
In 1987, Jean and Catherine Montanet planted their first vineyards in the village of Saint-Père, along a little creek southeast of the historic town of Vézelay in northern Burgundy [^34^][^70^]. Initially, their fruit was destined for the local cave coopérative, where Jean served as general manager and learned the trade mentored by the legendary Bernard Raveneau of Chablis [^34^][^65^].
By 1997, the INAO awarded Vézelay its own AOC, and the Montanets began farming organically in 1999—a bold decision in a region where most wine was sold in bulk [^34^]. Unable to fully express their vision within the cooperative system, they founded Domaine de la Cadette in the late 1990s, taking their vineyards with them [^34^].
"Sœur Cadette" means "younger sister"—the third pillar of the Montanet family's wine estate, representing both négoce activity and the bridge between generations.
In 2000, Catherine established a second domaine with Dutch partner Tom Thoden—Montanet-Thoden—adding 8 hectares to the family's holdings [^23^][^65^]. Their son Valentin Montanet joined in 2010 and now manages the entire operation, having founded the La Sœur Cadette négoce label in 2016 to work with purchased grapes from trusted organic growers [^62^][^63^].
Kimmeridgian limestone, wild yeasts, and the lunar calendar
The vineyards of Vézelay sit deep in the Morvan mountains, where granite uplift has revealed marl and limestone strata with fossilized marine deposits [^34^]. While geographically close to Chablis, the soils here range from blue and gray to red clay, sometimes with no clay at all—just shallow limestone over Kimmeridgian bedrock [^23^][^34^].
In the cellar, Valentin works with the lunar calendar and follows strict natural protocols: wild yeasts only, no chaptalization, no lab additives, and minimal sulfur [^62^][^65^]. The whites are aged predominantly in tanks with a portion in old barrels or foudre, always on lees for 8-10 months, while reds see traditional Burgundy barrel aging [^23^].
The wines are characterized by their saline minerality, precision, and lively energy—reflecting both the cool climate and the meticulous organic farming that has become the hallmark of this previously overlooked corner of Burgundy [^24^][^34^].
- Lunar calendar
- Wild yeasts
- No chaptalization
- Kimmeridgian soils
- Minimal sulfur
- Lees aging
Three labels, one philosophy—the family trilogy
Domaine de la Cadette
The original estate founded by Jean and Catherine in 1987. Today 12.8 hectares of certified organic vineyards, primarily Chardonnay with Pinot Noir and rare parcels of Melon de Bourgogne and the ancient César grape (allowed only in Yonne) [^70^][^23^]. The flagship cuvée is La Châtelaine.
Montanet-Thoden
Founded in 2000 by Catherine and Tom Thoden, representing 8 hectares of similar limestone and clay terroir, with slightly heavier clay retention. Produces Galerne (white) and Garance (red)—managed by the same team with the same organic rigor [^23^][^65^].
La Sœur Cadette
The "Younger Sister"—established by Valentin as a négoce in 2016. Sourcing organic grapes from friends in Vézelay, Mâcon, Beaujolais (Juliénas), and Chablis. All wines follow the same natural principles: native ferment, no additives, full malolactic, minimal sulfur [^62^][^63^].
From Vézelay's slopes to Beaujolais granites
La Châtelaine
The flagship estate cuvée from 25-30 year old Chardonnay vines on light, shallow clay-limestone soils. Aged predominantly in tanks with 20% in old barrels and foudre, all on lees for 8-10 months. The wine that helped elevate Vézelay to village-level status alongside Pommard and Volnay [^23^][^34^].
Clay-limestone
Tank + barrel
8-10 months lees
L'Ermitage
A rare blend of 80% Pinot Noir and 20% César—the ancient grape permitted only in Yonne, grown since Roman times. From a steep south-facing slope named after a local hermitage. Aromatic with exotic spice from the César, savory and lingering [^23^][^34^].
Steep slope
South-facing
Old barrels
Les Copains des Copains
A 7-variety orange wine (40% Gewürztraminer, 30% Pinot Gris, 8% Riesling, 6% Pinot Noir, 6% Auxerrois, 3% Sylvaner, 3% Chasselas) with 38 days skin contact. Spontaneous fermentation, zero/zero (no added sulfites). Generous, crowd-pleasing, and unmistakably expressive [^11^][^4^].
38 days maceration
Steel tank
Zero sulfur
Juliénas
From 70-90 year old Gamay vines on granitic soils in the cru villages of Juliénas and Jullié. Whole bunch carbonic maceration followed by 9 months in 40-hectolitre wooden foudres. Textbook cru Beaujolais: aromatic with loads of fresh Gamay fruit [^23^][^55^].
70-90 year vines
Carbonic maceration
Foudre aged
Bourgogne Rouge
Pinot Noir from Volnay and Vézelay parcels with light, stony red clay soil. Whole clusters macerated with occasional punch-downs, then aged in barrels and tanks. Elegant and energetic with wild raspberry, bright cherry, and rooibos tea notes—finishing with long, fine tannins [^23^][^31^].
Whole cluster
Barrels & tanks
Peppery finish
Mâcon Chardonnay
From 30-year-old vines in Uchizy and Peronne (Mâcon), grown in rocky clay-limestone vineyards. Direct pressed and aged in stainless steel on lees for 8-10 months. Pure, steely, and undeniably pleasurable—Burgundian to its core with tropical fruit and lemon peel notes [^23^][^49^].
8-10 months
Lees aged
Unfiltered
Melon de Bourgogne
From 30-year-old vines in the Yonne department—directly pressed then aged on lees for 8-10 months. A rare Burgundian expression of this variety (more commonly found in Muscadet), offering crisp acidity and saline minerality. Certified organic [^23^].
Lees aging
Crisp & saline
Certified organic
The Quiet Revolution in Vézelay
The Montanet family—through Domaine de la Cadette, Montanet-Thoden, and La Sœur Cadette—has transformed Vézelay from a forgotten outpost into a beacon of natural Burgundy. When they began estate bottling in the 1990s, this area was known only for bulk wine. Today, Vézelay enjoys village-level AOC status alongside Pommard and Volnay, thanks largely to their relentless advocacy for quality [^34^].
Valentin's expansion into négoce under La Sœur Cadette allows the family to work with exceptional terroirs beyond their own vineyards—from the granites of Juliénas to the limestone of Mâcon—while maintaining their strict organic and natural standards. These are wines of precision and drinkability, honoring the teachings of Raveneau and the spirit of natural wine pioneers [^62^][^65^].
- Founded 1987 by Jean & Catherine
- Valentin Montanet (3rd generation)
- 22 hectares organic certified
- Saint-Père, Vézelay
- Kimmeridgian limestone soils
- Mentored by Bernard Raveneau
- Three domaines under family
- Domaine de la Cadette (12.8 ha)
- Montanet-Thoden (8 ha)
- La Sœur Cadette (négoce)
- Vézelay village AOC status
- Wild yeast fermentation
- No chaptalization
- Lunar calendar cellar work
- Minimal sulfur added