Rémi Poisot: A lineage of Wine

Domaine Poisot & Fils can be considered a relatively ‘new’ estate in Burgundy, however in actual fact it has a long intertwined history with Maison Louis Latour- Louis being the great-great-grandfather of the current winemaker ‘Rémi Poisot’.  Following the death of Louis Latour in 1902, his estate was divided up amongst his children, grandchildren and then great grandchildren.  Since 1902 the plots belonging to Pierre Poisot, Rémi’s grandfather, have been farmed by a myriad of people including Maison Latour on rental and crop-share.

Despite having such a wine filled background and family, Rémi left Burgundy in 1984 to join the French navy.  He proceeded to work on the seas- a far cry from the terroir focused jobs of his hometown- for 28 years, before returning in September 2009.  Nine months later, in June 2010, he resumed what his father had started



Rémi returned with a clear goal to follow in his family’s footsteps and continue his great winemaking lineage, however he also very clearly wants to put his own stamps on the process.  Rémi’s father Maurice sold all the harvest as grape must or wine to local traders however Rémi chooses to bottle part of the harvest himself.

The estate is a fragment of what Louis Latour owned before his death in 1902, just 2 hectares, and yet it possesses an incredible 3 Grand Cru and one Premier Cru:

Pernand-Vergelesses Premier Cru En Caradeux

Corton Bressande Grand Cru

Corton Charlemagne Grand Cru

Romanée Saint Vivant Grand Cru


The most exciting element of the estate for many is Domaine Poisot’s parcel of Romanée Saint Vivant, at a mere 0.49ha and sitting just across the road from Romanée Conti. It is surrounded by renowned names of Burgundy, however Poisot remains the last undiscovered gem of Romanée Saint Vivant, with incredible value at a fraction of the price of its neighbours.  For decades they have sold the main part of the production off to negociants – however Rémi Poisot has brought the Grand Cru back in the Domaine’s name, producing just 2,200 bottles per year. The jeroboam is particularly rare, with only 6 being produced each vintage.

The cellars of Domaine Poisot et Fils are located in Aloxe-Corton, a village absolutely dedicated to wine.  So much so that in 1862, an Imperial Decree was put out to append the Grand Cru “Corton” to the village name.  Rémi’s philosophy is to have the minimum intervention, in order to be able to reflect as much as possible the terroir. For this reason Remi decided to use indigenous yeast to for the alcoholic fermentation process.

– Lucy Kelly



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