A Burgundy hero: Christine Dubreuil at Basta, Fri., Oct. 24, Boulder Burgundy Festival marquee dinner.
Back in 1997, here’s what the legendary wine writer Clive Coates MW had to say about Dubreuil-Fontaine: “Now daughter Christine is on the scene, I sense a change to something more exciting is on the way. I hope so. This is an important domaine.”
Today, nearly 30 years later, Christine has established herself as one of Burgundy’s leading growers and winemakers and venerated shepherd of some of Burgundy’s most storied vineyards, including Corton-Charlemagne.
She’ll be joining us for an intimate dinner at Basta on Friday, October 24, the Boulder Burgundy Festival marquee dinner.
The Hill and the Hearth:
Dubreuil-Fontaine at Basta
Friday, October 24, 6pm
$425 per person all-inclusive
Check back soon for menu.
Founded in 1879 by Pierre Arbinet, the family estate that is now Domaine Dubreuil-Fontaine Père & Fils has a long and storied history. Today, the estate spans 50 acres and is managed by Christine Dubreuil, representing the 5th generation of winemakers, who succeeded her father Bernard.
Located in the heart of the Côte de Beaune, Domaine Dubreuil-Fontaine is renowned for its exceptional terroirs. The estate produces a wide range of wines from the noble grape varieties of Chardonnay and Pinot Noir, covering 22 appellations. These range from the fruity Bourgogne to the lively village wines, the prestigious Premier Cru, and the rare Grand Cru. The vineyards of the estate are spread across the villages of Pernand-Vergelesses, Aloxe-Corton, Savigny-lès-Beaune, Pommard, Beaune, and Volnay.
The domaine’s farming methods are respectful of the environment, with the goal of producing a healthy and rich harvest while ensuring the longevity of the terroirs. For example, the soils are worked to preserve the natural balance of the vines as much as possible. The harvest is done by hand at full ripeness and sorted upon arrival at the winery. Vinification is carried out as naturally as possible to preserve the fruit of the grape varieties and maintain the authenticity of the terroirs. The wines are aged in oak barrels, with a different proportion of new barrels depending on the appellation level, generally between 15% and 35%. After aging for 12 to 18 months, the wines are bottled in the Domaine’s cellars.