Domaine Naudin-Ferrand

Orchis mascula is a type of orchid; all the wines in Claire's original low SO2 range carry the name of a flower. This has a wonderful delicate colour and a lovely floral scent. To preserve those floral notes from the whole-bunch pressing, there is no pumping over and hardly any punching down during fermentation, which also explains the light colour. This is not a powerful wine on the palate, but the delicacy of the fruit carries it. Drink 2019-2023.
Adam Bruntlett, Wine Buyer

Since 1994, Claire Naudin, one of Henri Naudin-Ferrand’s three daughters, has been in charge of this small domaine based in the Hautes Côtes at Magny-lès-Villers, a village that sits astride the dividing line between Hautes Côtes de Beaune and Hautes Côtes de Nuits. Claire is relatively susceptible to sulphur and uses the product as little as possible. Her most exciting wines are those which are vinified with whole bunches (all the stems) and without sulphur, though some SO2 is added at bottling to ensure that the wines remain stable thereafter. Claire’s theory, which her wines bear out admirably, is that there is none of the harshness sometimes evident when the bunches are vinified with their stems if sulphur is not used. Instead a magical floral perfume emanates from the wine. Claire Naudin’s farm and winery may look ramshackle, but there’s an attention to detail here which is admirable. The rather old-fashioned look of her tanks and equipment seems to hark back to gentler times, and her wines certainly reflect that. The frosts were drastic here, and Claire lost 70 percent of her crop, and two 70-year- old parcels of Aligoté were completely destroyed. Previously Claire has made two ranges, one with more standard winemaking, but this year everything is made with low SO2.

Myosotis arvensis is forget-me-not. This is more structured and ample than the Orchis. The vines are not that old, but they have plenty of presence. The bouquet is a bit earthier, but still with the swirling top notes of Pinot. The palate has something a little untamed, but also more going on. A ragamuffin of a wine. Drink 2019-2024.
Adam Bruntlett, Wine Buyer

Since 1994, Claire Naudin, one of Henri Naudin-Ferrand’s three daughters, has been in charge of this small domaine based in the Hautes Côtes at Magny-lès-Villers, a village that sits astride the dividing line between Hautes Côtes de Beaune and Hautes Côtes de Nuits. Claire is relatively susceptible to sulphur and uses the product as little as possible. Her most exciting wines are those which are vinified with whole bunches (all the stems) and without sulphur, though some SO2 is added at bottling to ensure that the wines remain stable thereafter. Claire’s theory, which her wines bear out admirably, is that there is none of the harshness sometimes evident when the bunches are vinified with their stems if sulphur is not used. Instead a magical floral perfume emanates from the wine. Claire Naudin’s farm and winery may look ramshackle, but there’s an attention to detail here which is admirable. The rather old-fashioned look of her tanks and equipment seems to hark back to gentler times, and her wines certainly reflect that. The frosts were drastic here, and Claire lost 70 percent of her crop, and two 70-year- old parcels of Aligoté were completely destroyed. Previously Claire has made two ranges, one with more standard winemaking, but this year everything is made with low SO2.

Damodes is the high vineyard bordering VosneRomanée, where Claire has just over a quarter of a hectare. There is around 50 percent new oak, which adds some structure and spice notes to the delicate, floral red fruit on the nose. Crunchy, energetic and vivacious, but all the while remaining elegant in Claire’s inimitable style. Drink 2021-2026.


After the catastrophic 2016 vintage, which saw her lose around 70 percent of the crop, Claire Naudin is much happier with 2017. She still didn’t get a full crop, though, because the frost had damaged the vine, stunting the following year’s growth and limiting the crop to 80 percent of a full yield. The vintage certainly suits her style, with wines that are all about elegance, finesse and delicacy. These are appetising wines which always give great pleasure, on even the grandest occasions. As ever the wines are made with 100 percent whole bunches.

This wine is made from three parcels selected for their excellent exposition and quality vine material, which allows zero-sulphur vinification of whole bunches. The nose is charming, with notes of blackcurrant, peony and rose, and just a touch of white pepper. The palate has sweet fruit initially, but it is the clean and crisp acidity that prevails, along with a haunting, verdant perfume. Drink 2019-2023.

After the catastrophic 2016 vintage, which saw her lose around 70 percent of the crop, Claire Naudin is much happier with 2017. She still didn’t get a full crop, though, because the frost had damaged the vine, stunting the following year’s growth and limiting the crop to 80 percent of a full yield. The vintage certainly suits her style, with wines that are all about elegance, finesse and delicacy. These are appetising wines which always give great pleasure, on even the grandest occasions. As ever the wines are made with 100 percent whole bunches.

Myosotis is forget-me-not, and like the flower itself, this is a delicate wine. The nose is lifted, light and ethereal, while on the palate there is an exquisite deftness and finesse. That is not to say there is no structure; there is plenty of fruit flavour here,  which resembles a coulis of tiny red berries. Drink 2019-2024.


After the catastrophic 2016 vintage, which saw her lose around 70 percent of the crop, Claire Naudin is much happier with 2017. She still didn’t get a full crop, though, because the frost had damaged the vine, stunting the following year’s growth and limiting the crop to 80 percent of a full yield. The vintage certainly suits her style, with wines that are all about elegance, finesse and delicacy. These are appetising wines which always give great pleasure, on even the grandest occasions. As ever the wines are made with 100 percent whole bunches.