la france tout simplement

domaine sorin coquard


The Auxerrois vineyard

Located in the heart of the Auxerrois, our 23 hectare vineyard includes the Burgundian grape varieties par excellence, Pinot Noir, Chardonnay and Aligoté. But we also have some somewhat atypical grape varieties such as Sauvignon and César…

  • The Aligoté grape variety, planted on our stony plateaux, gave its name to the appellation “Bourgogne Aligoté”. The estate cultivates 9 hectares of it.
  • The Chardonnay grape variety, appreciated on our Kiméridgiens and Portlandiens soils, covers 4 hectares (Bourgogne Côtes d’Auxerre appellation)
  • The Pinot-Noir grape variety, which prefers our ariloclimestone soils, is present on 7 hectares (Bourgogne Côtes d’Auxerre appellation)
  • The Sauvignon, has adapted to our soil, it gives the best of itself when it is planted in what is called “les envers”, it is there that it best keeps its character of “pierre à fusil”.

As for the César grape variety (unique in the Auxerrois), it often thrives on the same soils as the Pinot Noir, and is still tolerated under the Burgundy appellation. 

a winery in the heart of the Burgundy region

The winery History

The Sorin-Coquard estate has been a winegrower for several generations, and today cultivates 25 hectares in the commune of Saint Bris le Vineux, spread over the appellations Bourgogne Côtes d’Auxerre red, white and rosé, Bourgogne Aligoté, Saint Bris and Irancy. The family business mainly produces wines on clay and limestone soils which give the wines a nice freshness and a great minerality.

Viticulture & Vinification


On the estate, the grapes are harvested mechanically, and since the 1995 vintage, the pneumatic presses enable an optimum extraction of the juice without too much “bourbe” (cells in the pulp). 

After a static settling of 18 hours, the vinification is carried out in stainless steel tanks with indigenous yeasts (present in the grapes) at a controlled temperature of 18 to 20°C. The wine is aged on its lees after malolactic fermentation for between two and five months, depending on the year.



The harvest is also carried out mechanically, and is transported to the estate’s cellar in stainless steel containers. The grapes are then destemmed and sorted manually by 6 people in order to eliminate the vegetable matter that comes into contact with the grapes during the alcoholic fermentation.

A period of 4 to 6 days of cold maceration (8 to 10°C) is carried out in order to extract colour and fine tannins, and the fruitiness of the wines.

The fermentation itself lasts between 6 to 8 days with a maximum temperature of 30°C. After devatting, 20% of the harvest is stored in rooms and the rest in cement tanks. The malolactic fermentation is completed.

a wine-making process typical of the region

Sauvignon Blanc and César, two rare grape varieties in Burgundy

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