Julien AltaberDerain's Inheritor
From Auvergne dairy farm to natural Burgundy pioneer—worked 10 years alongside Dominique Derain, founded Sextant in 2007, and now carries both the Sextant and Domaine Derain legacies forward with Carole Schwab.
From dairy farming in Auvergne to the cellar of Saint-Aubin—how a chance meeting in 2002 led to inheriting two domaines.
Julien Altaber was born in the Auvergne region, the son of dairy farmers. After completing his agricultural studies, his initial plan was to purchase a vineyard. But in the early 2000s, finding land to buy in Burgundy was already becoming extremely difficult. In 2002, a fortuitous encounter changed everything—he met Dominique Derain, a natural wine pioneer in Saint-Aubin who happened to be looking for a right-hand man to help with vineyard and cellar work [^270^][^273^][^281^].
Julien worked at Domaine Derain for 10 years, developing the domaine and immersing himself in the craft of natural winemaking. In 2007, with Dominique's blessing, Julien founded his own label: Domaine Sextant. The name came from his brother-in-law's astronomical inclinations—sexants and octants were once used to determine the earth's position from the stars [^273^][^281^].
In 2016, Dominique Derain decided to retire and sold his domaine to Julien. The transaction happened "en l'état"—Julien took over the buildings, equipment, and vineyards (though Derain's vineyards have always been a mix of owned and leased). Julien now runs both Domaine Sextant and Domaine Derain (which he relaunched in 2020) with his partner Carole Schwab [^270^][^272^].
"True wines"—maximum drinkability with minimum technocratic manipulation, where everyday bottles and collector's wines coexist.
Julien's philosophy centers on making "true wines"—honest expressions with maximum drinkability and minimum technocratic manipulation. This carries forward from his mentor Dominique Derain's approach. He works with both organic and biodynamic vineyards, though avoids official certification to retain flexibility. The goal is balance and expression, not dogma [^270^][^273^].
In the cellar, Julien is relentlessly experimental. As he explains: "One day we work a parcel in one way, and the next year another." This approach means each wine is unique to its vintage and cuvée. Wines are vinified using indigenous yeasts, with no added sulfur or minimal additions. He employs open vats for macerations, gentle extractions, and often uses steel and fiberglass in addition to oak barrels [^273^][^282^].
The experimental philosophy manifests in bold, boundary-pushing creations—Orange Aligoté, pét-nats, skin-contact Gewürztraminer—alongside classic expressions of Burgundy like Saint-Aubin and Puligny-Montrachet. Julien believes in approachable pricing for entry-level wines while maintaining the quality and complexity expected of top appellations. As he says: "People have a budget for an everyday wine, and a budget for a Sunday wine. I like to offer a range" [^270^][^271^].
Drinkability First
Saint-Aubin—Burgundy's best-kept secret, with parcels in Puligny, Meursault, and beyond. Limestone soils, high elevations, and exceptional terroir.
Hectares
Approximately 9 hectares (though some sources cite 0.5 hectares owned, with the remainder as purchased organic/biodynamic grapes). The domaine manages parcels in Saint-Aubin, Puligny-Montrachet, Meursault, Monthelie, and Auxey-Duresses [^270^][^272^][^276^].
Côte de Beaune
Headquartered in Saint-Aubin—long considered "Burgundy's best-kept secret" for offering exceptional value on the Golden Slope. The village sits at higher elevations than Puligny and Chassagne, with cooler temperatures and limestone soils that produce wines of finesse and nervosity [^271^][^277^].
Clay
Soils are the classic limestone and clay mix of the Côte de Beaune, with variations between parcels. Saint-Aubin's unique position on the slope gives both white and red wines a distinctive mineral backbone and ability to age while remaining approachable young [^270^].
From "Burgundy's best Aligoté" to experimental pét-nats—a range that bridges tradition and natural wine innovation.
Octavin X
Perhaps Julien's most iconic wine—Orange Aligoté from the Octavin project (originally a side label for more experimental wines, now fully absorbed into Sextant). Directly pressed, 8-day skin maceration, aged 12 months in barrels. "Tastes like Burgundy's best Aligoté"—citrus, pear, baking spice, and bruised apple. The first wine Julien ever tasted with skin contact. A benchmark for natural Aligoté that defies the grape's humble reputation [^270^][^282^].
Octavin Rôti
A 50/50 blend of Pinot Noir and Gamay—rare for Burgundy, where AOC regulations typically forbid such blends. Made from organic/biodynamic grapes. Carbonic maceration creates a light, juicy, fragrant red that challenges Burgundian orthodoxy. "Rôti" refers to the roasted character from the skins. A natural wine bistro staple that drinks like Beaujolais but speaks with a Burgundian accent [^271^][^276^].
Saint-Aubin Blanc
The classic expression—Chardonnay from Saint-Aubin vineyards. Fermented with indigenous yeasts, aged in used barrels or steel/fiberglass. Shows the village's signature nervosity and minerality—white flowers, citrus, and chalky limestone. Julien's everyday white that demonstrates Saint-Aubin's value proposition: Puligny-adjacent terroir at village-level prices [^272^][^277^].
Saint-Aubin 1er Cru
From Saint-Aubin's Premier Cru vineyards—sites that would cost double if they were in Puligny or Chassagne. Whole-bunch pressing, native fermentation, minimal intervention. These wines demonstrate Julien's ability to work at the highest qualitative levels of Burgundy while maintaining natural wine principles. Serious, age-worthy, and terroir-transparent [^270^][^277^].
Bâtard-Montrachet
Julien's Grand Cru expression—from one of Burgundy's most hallowed white wine sites. Made in tiny quantities, this is the Sunday wine in his range: profound, concentrated, and capable of decades of aging. Shows that natural winemaking (indigenous yeast, minimal sulfur) can produce Grand Cru quality that rivals the most technical cellars [^272^][^273^].
Octavin Pet-Nat
The experimental sparkling side of Sextant—pét-nat (pétillant naturel) made from various grapes depending on vintage. Bottled during fermentation to trap natural bubbles, these are cloudy, fun, and unpretentious expressions of Burgundy's ability to make natural sparkling. Part of Julien's philosophy of offering wines for every occasion and budget [^271^][^273^].
Octavin Orange Gewürz
An unusual expression for Burgundy—Gewürztraminer with skin contact, creating an orange wine with the variety's signature aromatics (lychee, rose, spice) plus tannic structure from the skins. Shows Julien's willingness to look beyond Pinot and Chardonnay, sourcing interesting varieties and treating them with natural winemaking techniques [^271^].
Monthelie / Auxey-Duresses
Pinot Noir from neighboring villages—Monthelie and Auxey-Duresses offer more affordable entry points into red Burgundy while maintaining quality. Julien treats these with the same care as his Saint-Aubin vines: whole bunch when appropriate, gentle extraction, native yeast, and minimal sulfur. Approachable yet serious reds that over-deliver for their price [^272^].
The Experimental Inheritor
Julien Altaber represents the bridge between generations in natural Burgundy. Taking over from Dominique Derain—one of the first natural winemakers in the Côte de Beaune—he has maintained the experimental spirit while expanding the range to include both everyday "bistro wines" and serious Grand Cru expressions. His willingness to make 50/50 Pinot-Gamay blends (AOC-defying), orange Aligoté, and pét-nats while simultaneously crafting traditional Saint-Aubin Premier Cru shows a rare versatility [^270^][^273^].
With his partner Carole Schwab, Julien has proven that natural winemaking can thrive in Burgundy's most competitive market. By keeping prices reasonable for entry-level wines while pursuing excellence at the top end, he makes natural wine accessible without compromising quality. The Domaine Sextant label—with its astronomical reference—suggests exploration and discovery, values that Julien embodies through his constant experimentation and his stewardship of both the Sextant and Derain legacies [^270^][^271^].
- Inherited Domaine Derain from mentor (2016)
- Founded Domaine Sextant (2007)
- Former dairy farmer from Auvergne
- 10 years working alongside Dominique Derain
- Runs both Sextant and Derain domaines
- Orange Aligoté pioneer ("Burgundy's best")
- 50/50 Pinot-Gamay blend (AOC-defying)
- Skin-contact Gewürztraminer in Burgundy
- Pét-nat production
- Saint-Aubin specialist (Burgundy's secret)
- Grand Cru Bâtard-Montrachet (natural)
- Philosophy: "true wines," drinkability first
- Partner: Carole Schwab