Mâconnais, Burgundy, France
Remaining approachable in excellence
Childhood friends and brothers-in-law Jean-Luc Terrier and Christian Collovray are the faces behind Bourcier-Martinot, a special best-value range hailing from their much-lauded Domaine des Deux Roches in the Maconnais village of Davayé. The perfect introduction to Terrier & Collovray’s talented viticultural and farming skills.
Location: Davayé, Mâconnais, Burgundy, France
Working with us since: 2020
Viticultural Standards: Haute Valeur Environnementale Certification
Total area under vine: 60 ha
Our pick of the best wine from this producer: Viré-Clessé
Interesting fact: As part of their commitment to sustainability and biodiversity, Christian and Jean-Luc have had beehives at their Davayé vineyards since 2017. The project, in partnership with beekeeping expert Michel Coillard, started with 10 and has now grown to 22 hives, from which a deeply aromatic and complex honey is produced.
Christian Collovray and Jean-Luc Terrier had been friends since childhood and went on to study viticulture together. Their bond became closer when they married two sisters, Brigitte and Florence, also from a family of winegrowers. The four went on to run and develop an estate to make wine from Christian’s vines, and those of his father. In 1986 the history of the Domaine de Deux Roches truly began, when the dream of the two couples became a reality.
They farm a total of 60 hectares in the Mâconnais, 24 of which fall within Saint-Véran appellations, and 24 are Macon AOC. Their vineyards are dominated by Mount Pouilly, at 485 meters above sea level, and the two iconic prehistoric limestone escarpments of Solutré and Vergisson (hence the name Deux Roches – ‘Two Rocks’). The geologic complexity of the clay-limestone soils, combined with the mild climate and ideal southern exposure, make for perfect growing conditions. They farm sustainably, without the use of herbicides and using natural compost only. 8,000 vines per hectare to naturally limit yields and ensure the highest quality of grapes.
The same quest for purity guides Terrier & Collovray’s work in the cellar, where all the fruit is gravity-fed into a pneumatic press for a slow and gentle pressing. For the Bourcier-Martinot wines the free-run juice is vinified in stainless steel to preserve fruit and freshness. Alcoholic fermentation lasts several weeks, followed by malolactic fermentation to further promote texture and crunchiness. The range was created to make sure their wines would still be somehow available to the wider public – the Domaine de Deux Roches labels having become in such high demand and therefore particularly pricey.
Considered to be some of the best interpreters of the diverse terroirs of the Mâconnais, Terrier & Collovray have built an international reputation, preceded by the juiciness and minerality of their wines.