Description
The 2020 Les Horées Bourgogne Rouge “Le Vieux Sage” is a stunning demonstration of what old-vine Pommard fruit can achieve in the hands of a perfectionist. Leveraging 60-year-old vines and a labor-intensive 80% hand-snipped whole-cluster vinification, Catharina Sadde has produced a wine that defies its regional classification.
While the 2020 vintage provided deep concentration and dark berry intensity, Sadde maintained a “cool and taut” energy, resulting in a profile of blackberries, violets, and exotic spices wrapped in powdery, fine-grained tannins. Hailed by William Kelley as an “impressive mastery” of the style, this 91-point red offers the structural “sap” and aromatic complexity usually reserved for village-level Pommard or Volnay, with a drinking window that extends comfortably through 2032.
Producer Profile
The Meteoric Rise of Catharina Sadde
Established in 2019, Domaine Les Horées has quickly become one of the most talked-about “cult” names in Burgundy.
Founded by German-born Catharina Sadde and her husband Guilhem, the estate is a rare example of a newcomer achieving instant international acclaim. Sadde’s background is atypical for a Burgundy producer; originally a trained chef in Michelin-starred restaurants, she transitioned to viticulture with a precision and intensity that is clearly reflected in her wines.
The Philosophy: Gastronomic Precision
Sadde’s background as a chef influences every stage of her production. She approaches her 1.3 hectares of vines with a focus on “intuitive winemaking” backed by scientific rigor (having studied at both Montpellier and Geisenheim).
- Biodynamics: The estate is farmed strictly according to biodynamic principles (non-certified). Sadde is known for being incredibly “hands-on,” often doing the dynamization of preparations herself.
- Minimal Intervention: Most cuvées are vinified without added sulfur until after malolactic fermentation, and bottled with only minimal doses to preserve the purity of the fruit.
- Texture over Power: A hallmark of Les Horées is the mouthfeel. Whether it’s her Aligoté or her Gevrey-Chambertin, there is a “silky, airy” quality that emphasizes aromatic lift over heavy extraction.
