Established by Maurice Martin in 1974, Domaine Martin is run today by his two sons, Richard and Stéphane. From a modest 6.5 hectares located near the village of Davayé, the domaine’s holdings have expanded to over 24 hectares today, spread over 61 parcels. The family’s vineyards were converted to biodynamic agriculture a number of years ago, and were officially certified biodynamic in 2010. The grapes for this week’s wine come from two of the best parts of Saint-Véran, Davayé and Prissé.
Maurice Martin was among the first producers in Saint-Véran to cease selling all his wine to négociants, and to bottle under his own name. The label is an exact replica of the label used in 1974, the year Maurice proudly pioneered this family tradition.
Winemaking remains quite traditional. Grapes are fully destemmed, and gently pressed at low pressure to fully express the aromatic nuances. The fermentation, using only wild yeasts, is allowed to proceed slowly, at low temperatures, for around 4 months, in order to retain the full fruity characteristics of the grapes. This is followed by a full malolactic fermentation, which adds complexity and roundness. Before bottling, wines are matured on their lees for 10 months, lending the wine a natural creaminess and even greater complexity.