Anne & Catherine Parent
Owners & winemakers: Anne & Catherine Parent
Vineyards: 10ha across 23 different AOCs
Vineyard management: Certified organic since 2007, in progress towards biodynamic certification
Soils: Varies by site, with calcareous clay, marl, and reddish clay
Grapes grown: Pinot Noir, Chardonnay
- Sisters Anne and Catherine Parent are 12th generation vigneronnes. They took over the estate in 1998.
- Anne founded the Women’s Winemaker Association in Burgundy and served as its first president.
- They’re best known for their 1er Cru Pommard and Grand Cru Corton.
- The Parent family has a historic connection to the Charlottesville area: an ancestor corresponded with Thomas Jefferson and even sent him vine cuttings to plant at Monticello.
The Parent family has been growing grapes and making wine in Burgundy for twelve generations. Jacques Parent created Domaine Parent as a négociant company in 1974, in order to make wine from all of his family’s vineyard holdings across Monthelie, Rully, Pommard, and Corton. His daughters Anne and Catherine took over in 1998, becoming the twelfth generation and first women to run the estate. Since taking over, they’ve prioritized farming above all else. The domaine had been sustainable, but in 2002 they began farming organically, earning their certification in 2007. Since 2012, they’ve been incorporating biodynamic practices, and they’re on track to earn certification for this philosophy as well. All of the premiers and grands crus are plowed with horses. Recent chemical analysis of the soil showed the dividends their years of work have paid in terms of healthy, living soil. Anne is convinced that farming organically and biodynamically is necessary to cope with the changing climate, and she sees their work as part of a two-thousand year history of Burgundian grape-growers adapting and taking care of their extraordinary vineyards.
Their meticulous focus on quality extends into the cellar as well. Grapes are hand-picked and sorted three times: once by the picker, once on vibrating tables, and once more by a team of 4-6 people working by hand. Each cuvée is treated the same, although vinification varies according to the conditions of each year. Anne and Catherine make decisions about destemming, cold soaking, punch-downs, and pumpovers depending on the vintage. Fermentation is always with native yeast, and after a few weeks in tank, wines are put into barrel with the fine lees for around 14-18 months. A proportion of new oak is used depending on the cuvée.