Wine producer profile: Domaine Parent, part 1 (01-12-2019 by Nenad Jelisic and Robert Jonasson)
Domaine Parent is a producer in Pommard, in the heart of Côte d’Or in Burgundy in France, dating back to the 17th century. Domaine Parent is currently run by the sixth generation of Parent; Anne Parent and her sister Catherine Fages-Parent. Anne and Catherine took over the company from their father, Jacques, in 1998. Domaine Parent currently owns about 10 hectares of vineyards, mainly in Pommard. It produces 15 red wines and only 3 white wines. The heart of the production at Domaine Parent is their fine series of wines from Premier Cru vineyards in Pommard. A total of 6 different Pommard Premier Crus are produced. The wines from the vineyards north of the road Rue de la Refène are experienced as more powerful while the wines from vineyards south of the road are experienced as more elegant, e.g. Pommard Premier Cru Les Epenots. The reason why the wines are experienced so different is the soil. The soils vary in the vineyards of Pommard, but consists mainly of red clay, dolomitic limestone and marl. On the north side of the road, the soil is red colored by iron oxide, which makes the wines more powerful.
Domaine Parent has been organically certified (ECOCERT Certification) since 2013. The vineyards have been converted to biodynamic viticulture since 2010 and biodynamically certified according to Demeter (an international network of control organizations for biodynamic cultivation and its products) from 2017 onwards. The age of the vines varies from relatively newly planted to over 70 years. Even today some plowing with horses takes place in the vineyards. All grapes are harvested by hand and then sorted twice. First on a vibrating sorting table and then on a classic sorting table where sorting is done by hand. Only natural yeast is used, and the fermentation begins after a few days of cold maceration. This then goes on between 10 to 21 days depending on appellation and vintage. After pressing, the wines are aged in French oak barrels between 14 and 18 months. At Domaine Parent, between 25 to 50% new oak barrels are used except for Grand Cru-wines where between 80 to 100% new oak barrels are used.
Anne Parent, one of the Parent sisters who owns the wine estate
Domaine Parent, Burgundy, Pinot Noir, 2016, red dry wine, 2,0 NJP of 5,0 NJP (70 points of 100 points). This is a bottling which contains grapes that are declassified from village wine to general Burgundy. The soil in the vineyards consists of clay on top of limestone. Fine Pinot Noir-aroma with a bit of darker fruit like cherry and blackcurrant. The flavour is light and elegant, but a little bit unbalanced in the aftertaste.
Domaine Parent, Beaune, Premier Cru Les Epenottes, 2016, red dry wine, 2,5 NJP of 5,0 NJP (75 points of 100 points). In this wine, 10% of whole grape bunches have been used. The soil in the vineyards consists of clay on top of limestone. The youngest grapes that were used for this wine were 7 years old and the oldest 71 years old when the wine was made. The wine has been aged in 40% new oak barrels. Fine and open Pinot Noir-aroma and flavour with clear black cherries, forest raspberry, fresh herbs and lingonberries.
Domaine Parent, Pommard, La Croix Blanche, 2016, red dry wine, 2,5 NJP of 5,0 NJP (75 points of 100 points). Village classified wine. The soil in the vineyards consists of clay on top of limestone. The grapes used for this wine were 30 years old when the wine was made. 30% new oak barrels have been used for this wine. The aroma is fruity with black cherries and a light touch of black currant. Long, nice and fruity flavour with a good structure and with black cherries, blackcurrants and strawberries.
Domaine Parent, Monthelie, 2016, white dry wine, 3,0 NJP of 5,0 NJP (80 points of 100 points). The wine has been aged in 30% new oak barrels. The soil in the vineyards consists of clay on top of limestone. The grapes used for this wine were 30 years old when the wine was made. Seductive aroma with pears, apricots, yellow plums, citrus and some minerals. Fresh, long, slightly buttery flavour with well-integrated oak, apricot and yellow plums. It has a good balance and a refreshing acidity.