Notes from Percy Selections:
"With only a handful of solo vintages under her belt, Fanny Sabre is already breaking a few rules in Burgundy and turning the region’s notorious old-boys’-club on its head. When her father passed away in 2000, Fanny’s mother wanted to continue running the property she had been working with her late husband since the 1980’s. Then only 16 years old and without any formal training in enology, Fanny began to work under the guidance of natural winemaking visionary Philippe Pacalet, who had come on board to assist the family. Her trial-by-fire paid off and spun the vineyards and wines in a whole new direction.
Fanny ferments in stainless steel, older wooden foudres, and tronconic Austrian vats and she allows most cuvees to mature in older casks. With barely enough space to vinify and age her wines, she has stacked her ancient cellar full while maintaining an impeccable hygiene necessary for successful natural vinifications. Using native yeasts and semi-carbonic maceration, the latter of which is more traditionally associated with Beaujolais rather than Burgundy, she brings a delightful weightlessness and approachability to her wines. In a somewhat elitist and often reserved wine culture such as Burgundy, Fanny explains that there are not a lot of peers willing to go out on a limb to give a newcomer advice, nor does avant-garde winemaking often win the praise of the ancien regime; yet her new-wave approach continues to impress with delicious wines of terroir, proving that she does best keeping her own counsel anyway."