Sérafin Père & Fils — the wines we carry

Founded in 1947 by Stanislas Sérafin, this estate has steadily evolved since the 1960s under the stewardship of his son, Christian. Their initial vineyard holdings consisted of Gevrey-Chambertin Village plots, the yields of which were initially sold to négociants. From 1970 onward, they progressively shifted toward commercializing their own estate-bottled wines, achieving 100% estate-bottled production by 1987. During the 1990s, they expanded their holdings beyond Gevrey-Chambertin to acquire parcels in Chambolle-Musigny and Morey-Saint-Denis, bringing their total vineyard area to approximately 5.3 hectares. Today, Christian's daughter, Carine, oversees administration and sales, while her cousin, Frédérique, manages the winemaking. In the vineyards, a deep respect for the natural environment is paramount to producing healthy, high-grade grapes. Chemical treatments are kept to an absolute minimum when vines are afflicted by disease, and weed management eschews chemical herbicides in favor of mechanical tilling. This not only uproots weeds but also aerates the soil, thereby stimulating microbial activity. Rigorous green harvesting—including debudding and canopy management—curbs yields to produce exceptionally concentrated fruit. All grapes are harvested by hand and subjected to meticulous sorting to remove any rot or desiccated berries, followed by roughly 70% destemming. The grapes are transferred to stainless steel tanks and undergo cold soaking prior to fermentation to extract the color and aromatics characteristic of Pinot Noir, before indigenous yeasts kick-start alcoholic fermentation. Fermentation is carried out slowly at temperatures peaking at 35°C, accompanied by thorough pigeage to extract rich aromatics and tannins. The wine is subsequently aged in oak barrels for 14 to 20 months, then bottled without fining or filtration. Notably, a portion of the used new oak barrels is transferred annually to Jean-Louis Chave in Hermitage.

株式会社フィネス資料