Clair Obscur

Burgundy, Côte de Beaune, France

biodynamicdemeter

Domaine du Clair Obscur is a family-run natural wine estate in Corpeau, Burgundy, founded in 2006 by Pierre and Jennifer Clair. Starting with just 0.4 hectares inherited from Pierre's grandfather (planted starting 1955), the domaine has grown to 3.5 hectares across the Cote de Beaune, all farmed biodynamically (Demeter certified). Pierre works by day as chef de culture at Domaine Marquis d'Angerville, while Jennifer runs the cellar — together they produce vibrant, pure Burgundy with zero additives and near-zero sulfites. The domaine name plays on the family name 'Clair' and the Chiaroscuro contrast of light and dark.

Winemaking Philosophy

Pierre and Jennifer's production philosophy rests on two convictions: respect for nature through organic and biodynamic viticulture, and respect for wine through the complete absence of oenological products. Whole-cluster fermentation with semi-carbonic maceration, aging 10-18 months in old Burgundian pieces with no fining or filtration. Homeopathic volcanic sulfur keeps total SO2 between 0-20 mg/L.

At a Glance

2006

Founded

3.5 ha

Hectares

Region

Burgundy, Côte de Beaune, France

Grapes

Pinot Noir, Chardonnay, Aligote, Gamay, Pinot Gris

Farming

Certified organic (AB) and biodynamic (Demeter).

Harvest

100% hand-harvested with whole clusters brought to cellar intact for whole-bunch fermentation..

On the map

Clair Obscur — Côte de Beaune, Burgundy

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Available Now (3)

Bourgogne Aligoté Meix Pillé

2023 · Still · White · 11.5%

Aligoté

Pierre and Jennifer Clair started Domaine du Clair Obscur in 2006 in Corpeau, the village just south of Chassagne-Montrachet and Puligny-Montrachet on the Côte de Beaune. Pierre learned biodynamics at Domaine de Montille and Marquis d'Angerville before going independent; Jennifer leads the cellar. The Meix Pillé Aligoté is a single-parcel bottling worked organically and biodynamically, like the rest of the 3.5-hectare estate. Direct press, native-yeast fermentation, ageing in neutral oak, no fining or filtration; sulfur only at bottling when needed, in small doses. 11.5% alcohol keeps the wine in classic Aligoté territory: high natural acidity, white-flower nose, a saline finish. A useful by-the-glass white for trade buyers looking for proper Burgundy at an Aligoté price point.

Direct press, native-yeast fermentation, 10 to 12 months on lees in neutral oak, no fining or filtration. Sulfur added only at bottling when necessary, in minimal doses.

Le Chat Blanc

2023 · Still · White · 13.5%

100% Chardonnay

Le Chat Blanc is Domaine du Clair Obscur's village-level Bourgogne Blanc, 100% Chardonnay drawn from parcels around the family base in Corpeau (the village immediately south of Chassagne and Puligny). Pierre and Jennifer Clair farm the entire 3.5-hectare estate organically and biodynamically; Pierre trained at Domaine de Montille and Marquis d'Angerville before going independent in 2006. Direct press, native-yeast fermentation in neutral oak, 10 to 12 months on lees with no fining or filtration; sulfur only at bottling, in small doses. The 2023 vintage carries the warmth of the year (13.5%) without losing the cellar's preference for tension over richness. The result is a Côte de Beaune Chardonnay built for the table rather than for accolades, with the saline mineral spine that defines the address.

Direct press, native-yeast fermentation, 10 to 12 months on lees in neutral oak. No fining, no filtration. Sulfur only at bottling, in minimal doses.

Puits de Chaux

2023 · Still · Red · 12.5%

100% Pinot Noir

Puits de Chaux is Clair Obscur's Hautes Côtes de Beaune Pinot Noir, drawn from a parcel sitting above the main Côte de Beaune slope. Higher elevation means cooler nights, later ripening and a Pinot built on lift rather than weight (12.5% alcohol holds the line). Pierre and Jennifer Clair work the 3.5-hectare estate organically and biodynamically. Reds are vinified whole-cluster in wooden vats, with gentle pigeages and remontages over 10 to 14 days, then aged 12 to 18 months in used barrels. No fining, no filtration, minimal sulfur. The wine reads as proper Hautes Côtes: red-fruited, savoury, structured around acid and stem rather than oak. A useful natural-leaning entry into village-quality Burgundy for trade accounts.

Whole-cluster fermentation in wooden vats with gentle pigeages and remontages over 10 to 14 days. 12 to 18 months in used barrels. No fining, no filtration, minimal sulfur.