Sylvain Pataille

is a renowned and influential winemaker in Marsannay-la-Côte, a village at the northern end of Burgundy's Côte de Nuits. He is highly regarded for his organic and biodynamic farming practices, his role as a consulting oenologist, and his advocacy for the Marsannay appellation and the Aligoté grape.

Career and Philosophy

Pataille did not come from a winemaking family, but developed his passion early on. He pursued formal enological education in Beaune and Bordeaux. After working at a lab in Beaune, he founded his own domaine in 1999, starting with just one hectare of vines. He has since grown his holdings to 15-17 hectares. His brother, Laurent, who is also a trained oenologist, joined the domaine in 2008.

Pataille is a champion of biodynamic viticulture, and his vineyards have been certified organic by Ecocert since 2008.He emphasizes very low yields and uses a horse to plough some of his vineyards to enhance soil health and biodiversity.

In the cellar, his approach is one of minimal intervention. He uses indigenous yeasts for fermentation and minimizes the use of sulfur, adding it only at bottling. He ages his wines for extended periods, typically 15 to 18 months or more, in a mix of stainless steel, fiberglass, and old oak barrels to allow the wines to express their terroir.

Wines and Grape Varieties

Pataille is a leading advocate for the potential of the Aligoté grape. He produces several single-vineyard cuvées of Aligoté, which have helped elevate the status of this often-overlooked varietal.

His other wines are made from the classic Burgundian grapes, Pinot Noir and Chardonnay, as well as some Pinot Beurot (Pinot Gris). He is known for producing a wide range of wines from different single sites (or lieux-dits) within the Marsannay appellation. His portfolio includes Marsannay Rouge, Marsannay Blanc, and Marsannay Rosé, as well as several different bottlings of Bourgogne Aligoté.

Pataille is a leader in organic and biodynamic viticulture, certified organic since 2008 and practicing biodynamic methods, though he lost certification in 2016 after using a prohibited treatment to save a harvest. He plows by horse, uses massal selection for replanting (sourcing cuttings from top Burgundy producers), and maintains low yields (around 35 hl/ha for reds, 30 hl/ha for Aligoté) to ensure quality. In the cellar, he employs minimal intervention: native yeasts, long and slow pressing, minimal sulfur (20-30 mg/L at bottling), and extended élevage (15-24 months) in mostly older barrels (0-30% new oak). His wines are known for their finesse, balance, and distinct minerality, reflecting Marsannay’s limestone and clay soils.