Winery Profile

Vincent Dancer grew up in Alsace, where he inherited a love of wine and photography from his father. After studying engineering, his father suggested that Vincent spend some time in Burgundy, where his family owned some vines that were being rented out to cousins. Dancer was immediately hooked, and decided to settle in Chassagne-Montrachet and make wine from the 5.5 hectares of well-situated vineyards. The winery is small even by the standards of Burgundy, and despite Dancer’s reclusive nature, the wines are well known to a small circle of restaurateurs and wine-lovers who reliably take their miniscule allocation year after year.

Dancer was the first producer in Chassagne to become certified organic, and there remain less than a handful of others. He remains quietly individualistic, creating his own pure, bright, and savory style of winemaking, trusting his instincts and experience to make the best possible wine in his own way.  His cellar practices are as minimal as possible: native yeasts, no enzymes or acids, natural malo, no battonage, no fining or filtering.  Each cuvée, however, is truly a reflection of the terroir — from the rich, unctuous Meursault Perrieres to the incisively fresh Chassagne Tete-du-Clos. It is not an exaggeration to say that the wines from Vincent Dancer are majestically unique, exceptionally delicious, and well worth the effort of seeking out.

Vincent Dancer, Chassagne-Montrachet, Burgundy from Paris Wine Company on Vimeo.


“The highly gifted perfectionist, Vincent Dancer, incarnates the new generation of young, dynamic wine growers.” -La Revue du Vin de France



Wines

Chassagne-Montrachet: Organic. From 12-14 year-old vines grown in clay-limestone soils. Native yeast fermentation with no additions, natural malo, and no battonage. Aged in approx. 20-30% new oak for 17 months. After assemblage the wine is left to age for 5-6 months in stainless steel before bottling. Bottled with no fining or filtration. Crisp and full-bodied at the same time with marked flavors of citrus and smoke. 150 cs produced. Chassagne-Montrachet 1er Cru “La Romanée”: Organic. From 20 & 34 year-old vines grown in La Romanée, a south & south-east facing vineyard located on the steep limestone slope above the village of Chassagne. Native yeast fermentation with no additions, natural malo, and no battonage. Aged in approx. 50% new oak for 17 months. After assemblage the wine is left to age for 5-6 months in stainless steel before bottling. Bottled with no fining or filtration. La Romanée is the fullest and richest of Dancer’s Chassagne wines. 125 cs produced.

Chassagne-Montrachet 1er Cru “Tete du Clos”: Organic. 60 year-old vines grown on white, chalky soils midway up the slope of Chassagne. Tete du Clos, located inside of the 1er Cru Les Morgeots, is a small walled-in parcel containing the very best part of the vineyard and is rightfully considered a “super” 1er Cru. Only Dancer and one other producer bottle a Tete du Clos. Native yeast fermentation with no additions, natural malo, and no battonage. Aged in approx. 50% new oak for 17 months. After assemblage the wine is left to age for 5-6 months in stainless steel before bottling. Dancer’s Tete du Clos is a linear, mineral-driven Chardonnay. 100 cs produced.

Meursault “Les Corbins”: Organic. From a parcel planted in 1986 on Bathonian limestone mixed with pebbles. Les Corbins is located just north of the village of Meursault, next to Les Criots, on the lower section of the slope. Native yeast fermentation with no additions, natural malo, and no battonage. Aged in approx. 20-30% new oak for 17 month. After assemblage the wine is left to age for 5-6 months in stainless steel before bottling. Bottled with no fining or filtration. The wines produced by Les Corbins tend to have rich texture with the classic weight of Meursault. 150 cs produced.

Meursault 1er Cru “Perrières”: Organic. Dancer’s vines in Perrieres are 33 and 50 years old. Native yeast fermentation with no additions, natural malo, and no battonage. Aged in approx. 50% new oak for 17 month. After assemblage the wine is left to age for 5-6 months in stainless steel before bottling. Bottled with no fining or filtration. Broad, deep Chardonnay from what is often considered the finest vineyard in Meursault. 75 cs produced.

Chevalier-Montrachet Grand Cru: Organic. Organic. From a tiny plot located within the very highest part of Chevalier planted in 1952. Native yeast fermentation with no additions, natural malo, and no battonage. Aged in all new oak for 17 month. After assemblage the wine is left to age for 5-6 months in stainless steel before bottling. Bottled with no fining or filtration.. Only a handful of bottles (around 300) are produced each year from this archetypal white Burgundy vineyard.

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