Domaine Jean Teiller (Biodynamic)

The Domaine Jean Tellier is a family business founded in the 1950s by Leon Millet. It found its true wine-growing vocation with Jean and Denise Tellier (Leon Millet’s daughter) who believed in the future of Menetou-Salon and worked to enhance their appellation’s reputation.

Annual production of the white, from Sauvignon Blanc, is in the region of 50,000 bottles, half of which is sold direct from the cellar door. The family also produces fine Menetou Salon rosé and red wine from pure Pinot Noir. Jean-Jacques and his wife Monique are now ably assisted by their daughter and son-in-law Patricia and Olivier who met in Beaune where Patricia was studying oenology.

The Domaine covers an area of 17 hectares and is located on the best slopes of the communes of Menetou-Salon, Parassy, Aubinges, and Vignoux sous les Aix:

• 10 hectares planted with Sauvignon the sole Menetou-Salon Blanc grape
• 7 hectares planted with Pinot Noir, the sole Menetou-Salon Rouge and Rose grape
• The average age of the vines is greater than 20 years

The Domaine has been a member of “Vignerons Indépendants de France” since 1995.  Certified organic since 2017 and biodynamic since 2019.

Production Area: 9 hectares of which 3.5 hectares are planted with vines over 20 years old

Grape Varieties: 100% Sauvignon Blanc

Soil: Mostly shallow clay limestone soil

Location: Situated on the side of the slopes located in the communes of Menetou-Salon, Parassy, Vignoux-sous-les-Aix, and Aubinges

Harvest: Harvested manually at optimum maturity at the beginning of September.

Vinification: De-stemming; the press is filled by conveyor belt. Pneumatic pressing is slow and gentle to limit the extraction of plant compounds. Cold, static racking. Fermentation in thermo-regulated vats for 8-10 weeks.

Aging: 95% in tank, 5% in barrel. Filtration employed. Estate bottled in March.

Tasting Notes: Golden color with green reflections. Powerful, rich nose, with notes of citrus, peach, and white flowers. When shaken, the nose reveals even more of its aromatic power and complexity. The attack is crisp and full-bodied. The acidity ensures that there is a good balance and the notes of white flowers enhance the fruity aromas on the nose. Lingers well, remains on the palette.

Food Pairings: The Menetou-Salon Blanc is the perfect accompaniment to fish, shellfish, white meat, poultry, chèvre…or simply as an aperitif.

Serving Temperature: Drink around 12°C

Cellaring Potential: Keep 3-5 years

Production Area: 5 ha including the Clos des Treilles (2 ha) planted in 1965

Grape Varieties: Pinot Noir

Soil: Deep soil of clay-limestone

Location: Hillsides situated in the municipalities of Menetou-Salon, Parassy, Aubinges, and Vignoux- sous-les-Aix

Harvest: Manually done at the end of September/early October

Vinification: Rigorous sorting, separation of the grapes from the stalks.  Cold pre-fermentation maceration for 4-6 days.  Pumping over, several punch downs, and delestage (gentle extraction of phenolic compounds by oxygenating the juice).  Alcoholic fermentation using indigenous yeasts and maceration for 15-20 days.  Devatting without pumping.  Malolactic fermentation without seeding.

Aging: 6 months minimum (95% tank, 5% barrel) in order to preserve the finesse and aromas of the Pinot Noir.  Bottles on premise.

Tasting Notes: Brilliant, cherry-red color.  The bouquet is rich with juicy, berry notes like strawberry, blackberry, and morello cherry, complemented by a subtle spice.  On the palate, it is supple and fleshy with notes of cassis and red fruits.  Well-balanced structure, refined tannins, and good persistence.

Food Pairings: Roasted or grilled meats, richer fish, and aged cheeses.

Serving Temperature: 16°C

Cellaring: 3-5 years

Location: Hillsides located within the communes of Menetou-Salon and Aubinges

Production Area: 1 hectare

Soil: Deep layers of clay & limestone

Grape Varieties: Pinot Noir

Harvest: At optimal maturity at the end of September, early October.

Vinification: Destemming, followed by a slow, gentle, pneumatic pressing. Static settling in cold temperatures. Thermo-regulated fermentation for 3-4 weeks.

Aging: Aged in tanks for 4-5 months. Bottled on premise.

Tasting Notes: Salmon pink color. The bouquet is very fruity with notes of citrus, peach, and strawberry. Supple and fresh when it first touches the palate, dominated by notes of blackcurrant and strawberry. Beautiful balance between sweetness and acidity with good length on the finish.

Food Pairings: Perfect as an aperitif or paired with grilled fish/meat and Asian cuisine.

Serving Temperature: 11 °C

Cellaring: 2 years

Location: On the slopes of the hills in the village of Aubinges

Vineyard Area: 1 hectare

Soil: Deep clay and limestone

Grape Variety: Pinot Noir

Viticulture: Biodynamic

Harvest: Handpicked and the stalks removed.

Vinification: The pressing process is carried out slowly and gently via a pneumatic press. The settling process takes place statically and at a low temperature. The fermentation process is carried out in temperature-controlled tanks for around 3-4 weeks.

Aging: The wine is aged for 4 months before being bottles by the estate.

Winemaker Tasting Notes: “Attractive to the eye – of a red-pink color. Fruity on the nose with hints of citrus fruit, yellow-fleshed peaches and strawberries. The initial taste is soft and crisp dominated by red fruit (strawberries, blackcurrants). This is followed by an evolution of fullness on the palate thanks to the fine balance of sugar and acidity. The final sensation is one of good length in the mouth.”

Food Pairings: Perfect as an aperitif yet fabulous also with pates, grilled meats, fish, and spicy Asian cuisine.

Serving Temperature: 11°C

Cellaring: 2 years

Location: 1.5 hectares from the “Berton-Moreau” parcel comprising vines planted in 1984

Grape Varietals: 100% Sauvignon Blanc

Soil: Argilo-Calcareous which is very stony

Vinification: Grapes harvested at the moment of optimal maturity towards the end of September/beginning of October. The stalks are removed and the press filled using a rolling belt. The pressing process is pneumatic, carried out slowly and gently. The settling process takes place statically and at a low temperature.
The fermentation process is carried out in temperature controlled tanks for 6 to 8 weeks. The wine is aged in stainless steel vats over fine lees and stirred periodically. Bottled by us in our cellars beginning in the month of March following the year of harvest.

Tasting notes: Gleaming, limpid golden-yellow colour. The bouquet is one of minerality revealing, when swirled, notes of citrus and white flowers. The initial taste is crisp and full in the mouth – aromatic, deep and intense – a blend of finesse, elegance and great persistence of taste. Mademoiselle T may be enjoyed as an aperitif, with fish and scallops, white meats and even foie gras (after the wine has been cellared for several years).

Serving temperature: around 12°C