| Region of production: | Côte de Nuits |
| Winery Location: | Vosne-Romanée |
| Year Established: | 1930s |
Vineyard Holdings
4.25 ha
- Romanée-Saint-Vivant Grand Cru: 0.17 ha Pinot Noir, planted in 1943
- Vosne-Romanée Malconsorts Premier Cru: 0.74 ha Pinot Noir, planted in 1972
- Vosne-Romanée En Orveaux Premier Cru: 0.29 ha Pinot Noir, planted in 1953
- Vosne-Romanée Suchots Premier Cru: 0.16 ha Pinot Noir, planted in 1969
- Vosne-Romanée Reignots Premier Cru: 0.24 ha Pinot Noir, planted in 1997
- Nuits-Saint-Georges Murgers Premier Cru: 0.48 ha Pinot Noir, planted in 1945
- Nuits-Saint-Georges Aux Thorey Premier Cru: 0.49 ha Pinot Noir, planted in 1953
- Chambolle-Musigny Clos de l’Orme: 0.43 ha Pinot Noir, planted in 1951
Top Wines Produced
- Romanée-Saint-Vivant Grand Cru
- Vosne-Romanée Malconsorts Premier Cru
- Vosne-Romanée En Orveaux Premier Cru
- Vosne-Romanée Suchots Premier Cru
- Vosne-Romanée Reignots Premier Cru
- Nuits-Saint-Georges Murgers Premier Cru
- Nuits-Saint-Georges Aux Thorey Premier Cru
- Chambolle-Musigny Clos de l’Orme
Average Total Production
- 30,000 bottles
Summary
The small domaine was founded by Sylvain Cathiard’s grandfather Alfred, who was a vineyard worker for the Domaine de la Romanée-Conti. The domaine was built up over the years through purchases of small parcels and métayage agreements with the Thomas-Moillard family. Sylvain took over in 1986 and his son Sébastien joined him in 2005. Vineyards are plowed and weedkillers are not used, though synthetic fungicides are used if necessary in order to minimize the build-up of copper in the soils. The domaine’s average vine age is generally very old, which lends enough substance to the wines to stand up to the fairly generous amount of new oak used.
Style & Vinification Techniques
Cathiard wines are expressively fruity and oaky. The grapes are sorted in the vineyard and again on the sorting table in the winery. Grapes are 100% de-stemmed and cold-soaked for up to seven days if the fruit is healthy. Fermentation starts without inoculation, and pigeage and remontage vary by tank depending on the progress of extraction. Wines are aged in 40-50% new oak for the village wines and 80-100% new oak for the premiers and grands crus. The wines spend 18 months in barrel and are bottled without fining or filtering.
Producer Website: N/A