Very limited, hand-crafted wines with a modern character
Jérémy Recchione is part of a new generation of extremely talented winemakers that has been breathing new life into the Burgundian wine scene. His adventure began in 2010 when he met Sylvain Cholet, a winemaker in Meursault, who taught him organic winemaking methods and the importance of respecting the terroir. In 2012, he moved close to the remarkable village of Gevrey Chambertin, where he continued learning his trade as the cellar master at Domaine Pierre Naigeon. Eventually he would start making wines under his own label combining tradition with a forward-looking approach.
Location: Burgundy, France
Working with us since: 2015
Our pick of the best wine from this producer: St-Romain
Interesting fact: Jérémy makes 1 or 2 barrels of each of his wines per vintage – that’s only 150 to 375 bottles a year. When the wine is gone, there is no more to go around!
Jérémy Recchione Wines
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Jérémy has been able to make a name for himself by combining a notable understanding of Burgundy’s terroir with a deep knowledge developed both locally and in Australia. Further to his passion for the beautiful and difficult Pinot Noir, he honed skills in growing and vinifying Syrah, Viognier, and Grenache. This explains why, even if based in Gevrey-Chambertin, he also works with several Rhone varieties.
Jérémy’s artisan wines are created in a traditional Burgundian method: the must undergoes spontaneous fermentation in small oak barrels with minimal intervention throughout the process. Jeremy’s modern slant on the historical and prestigious geography exactly fits our ethos: full of character but at the same expressive of time and place.
How we found them/How Richard found them:
Jérémy was an apprentice of another one of our winemakers, Mark at Dagon Clan before spreading his wings and starting his own label. I actually was buying his wines for myself. As they aged I really saw the potential they hold and managed to shake hands with him for exclusive UK distribution.
What makes his wines stand out is the sustainability scope. All grapes are hand-picked and hand-sorted to give the purest product possible. Only natural yeasts are used during fermentation and the wines are unfiltered and unfined with no additions of sugar or acid. Bottling is done in accordance with biodynamic moon cycles with only minimal sulphur added to prevent oxidation. His talent as a winemaker keeps being refined and challenged by the current sharp vintage variations and weather hazards in Burgundy.