Domaine Duvert
When we came across this domain (totally by chance!), as soon as we began tasting, we knew we had happened upon something very special. This eponymous estate was founded by Anne-Sophie and David Duvert in 2023. However, the journey began decades before, in 2003, when they first began planting vines and slowly building their vision. With their own domain in their future dreams, they began by selling grapes to the local co-op, eventually affording to build their own cave, and begin their conversion to organic viticulture – achieving certification in 2018. They are now the proud owners of 23 hectares across the Mâconnais, producing only whites and celebrating the first vinification in their own cellar in 2023!
2025 sees the Duvert estate increase from 20 to 23 hectares, and the couple working across Bourgogne Aligoté, Mâcon-Villages, Saint-Véran and Pouilly-Fuissé. The undulating hills of southern Burgundy are home to a mixture of clay and limestone soils, which along with their winemaking techniques, have aided in crafting concentrated and luscious styles of wine. It is also good to note that they have begun experimenting with biodynamic practices also.
In the cellar, they work with steel tanks for fermentation, before moving wines into a mixture of steel, fûts, demi-muids and concrete eggs for ageing. They work with long, gentle pressings in a pneumatic press and allow the wines to go through a natural fermentation, as well as malolactic fermentation. Ageing is done on the fine lees.
The Wines
Sourced from two parcels at an average of 280 metre from a amphitheatre shape area. Together, they bring both ripeness and tension to the wine.
Planted on predominantly clay-limestone soils, with a stronger calcareous influence from the higher-altitude parcel, the wine is vinified and aged for 8 months on fine lees in stainless steel. The nose is refined and quietly expressive, with notes of fresh citrus, crisp orchard fruit and a subtle floral lift. On the palate, it is precise and mineral, with a clear saline edge and a calcareous grip that gives structure and length. A wine that leans toward finesse and clarity—delicious, pure, and distinctly shaped by its terroir.
From 3 hectares of predominantly clay soils, this cuvée shows a deeper, more structured expression of the site.
The nose is open and generous, with a warm profile of ripe orchard fruit, baked apple and pear, layered with subtle reduction notes and a hint smoky (40% oak, of which 25% new). The wine is dense, combining richness with a clear sense of purity. The texture is broad and, supported by a fresh backbone that keeps the wine lifted and balanced. Despite its concentration, it retains energy and clarity, finishing long, clean, and quietly powerful. A harmonious balance between ripeness, oak integration, and freshness, with both immediate appeal and ageing potential.
From 3.5 hectares of predominantly clay soils, this cuvée is vinified and aged for 8 months on fine lees in stainless steel, preserving both clarity and tension.
The nose is pure and understated, opening with subtle citrus—lemon peel and fresh orchard fruit—alongside delicate white flowers and a light touch of almond. The palate, is finely drawn, restrain, a soft texture from the lees balanced by a precise line of freshness. The clay soils bring a gentle density and breadth, while the finish is lifted and saline.
From 2.5 hectares of clay-limestone soils with a strong calcareous character, planted at around 300 metres with full southern exposure. A site particularly sensitive to drought, which naturally limits vigour and concentrates the grapes.
Vinified and aged entirely in concrete ovoid for 11 months, allowing for gentle movement of the lees and a natural build of texture without oak influence.
The nose is initially discreet and restrained, slowly opening to reveal subtle notes of ripe citrus, stone fruit and chalky minerality. On the palate, the wine shows a fine balance between generosity and tension—fleshy and textural, with a good level of dry extract giving depth and persistence. The calcareous soils bring a firm, mineral backbone, enhanced by the ageing in concrete giving purity and precision.
A structured yet generous wine, combining density with freshness, and a distinctly tactile, mineral finish.
From a 4.5-hectare single vineyard, with 1.5 hectares dedicated to Aligoté. The vines average 25 years of age, rooted in clay-based topsoil. A gentle, prolonged pressing allows for the purest extraction of aromas, followed by cold fermentation in stainless steel to preserve the wine’s bright fruit character. The wine is then aged on fine lees and bottled before spring.
The nose reveals delicacy, purity, and precision, marked by primary fruit expression. The clay soils lend density and texture, while a lithe, vibrant freshness brings the wine into harmony. Ready to drink now, yet it can gracefully evolve for up to three years in the cellar.