What's Gravity Got to Do with It?

Isaac Newton’s law of universal gravitation isn’t just for planets and apples; it applies to winemaking as well. In gravity-fed winemaking, which dates back centuries, winemakers use the natural pull of gravity to move wine gently from one stage to another—like from fermentation tanks to barrels—without pumps. This minimizes agitation and oxidation, preserving delicate aromas and flavors, and aids tannin polymerization, which smooths mouthfeel and enhances aging potential. In short, it makes better wine. 
 
Gravity-fed winemaking is gaining popularity today, with many producers investing in multi-level facilities or building cellars into hillsides. It’s popular among producers who prioritize low intervention winemaking. That includes our newest two producers, Domaine du Cellier Aux Moines in Burgundy and Chateau Pedesclaux in Bordeaux. 
 
Domaine du Cellier Aux Moines traces its roots back to the 12th century, when it was run by Cistercian monks (moines is French for monks). The winery was bought by the Pascal family in 2004 and initially used the 12th century building on the property for the winery. But as the Pascals said, the building was great for pictures, but a nightmare for winemaking. So, they built a four-story winery into the side of an abandoned quarry next to their farm. 
 
They also recruited oenologist Guillaume Marko from Domaine de la Romanée-Conti to help their conversion to organic and biodynamic farming. Critics have been increasingly impressed, noting its bold transformation, and the Domaine is now seen as a rising star in Burgundy. 
 
Similarly, in Bordeaux, critics have taken note of Chateau Pedesclaux’s rejuvenation under the leadership of the Lorenzetti family. Owners Jacky and Francoise Lorenzetti took over the 200-year-old winery in 2008 and immediately made a number of decisions about the winery and vineyard. The vineyards were restructured, new plots were added, and they were certified as organic. 
 
The Chateau and winey were both been rebuilt and the winery is now 100% gravity-fed, which they believe allows for the fullest expression of the Pedesclaux terroir. 
 
In 2018, their daughter, Monon, joined the family business and is now head of viticulture. Known for her tasting abilities, Monon is leading a new push to refine the quality of Pedesclaux’s wines through updated organic and biodynamic practices. The wines are now widely recognized for their classic Pauillac character as well as their balance of power elegance and silky tannins.