In her 20s, Fanny initially studied law but switched to winemaking after her father’s passing to care for her family’s vines in Beaune. What her father left her was a small patchwork of vines in some of Beaune’s most exciting terroirs, including the "Clos des Renardes" – one of the region’s hidden gems. With Philippe Pacalet as her mentor, FannySabre embraced the principles of natural Burgundy winemaking: fermenting with native yeasts, using little to no sulfites, and avoiding filtration or fining before bottling. Whole clusters are pressed, with vinification in old barrels to preserve the natural phenolics and floral nuances of Pinot Noir and Chardonnay.
Over the past twenty years, Fanny has perfected her approach with one goal in mind – to make pure, vibrant wines meant for drinking and pairing with great food and even better company. It’s an ideal we share and advocate for here at Wine Source, in a wine market that could use less speculation and more genuine enjoyment.
