Maison Sarnin-Berrux is the project of two men who arrived at wine from unlikely starting points — one from Paris finance, the other from advertising — and who have spent nearly two decades proving that a small Burgundy négociant can make wines as honest and precise as any estate grower. Based in Saint-Romain, they source organic grapes from partner growers across the Côte d'Or and Chablis and bottle them without compromise.
Backstory
Jean-Pascal Sarnin left his position as chief financial officer at a major Paris stock exchange firm in the early 2000s to be closer to family in the Burgundy village of Saint-Romain, a settlement of about 250 inhabitants six kilometres northeast of Meursault. Jean-Marie Berrux had a parallel trajectory: after years in advertising, he retrained at wine school in Beaune and spent eight years working for a Saint-Romain winemaker before joining forces with Sarnin. The négociant was formally established in 2007, beginning with white wine only.
The Region
Saint-Romain sits in the Hautes-Côtes de Beaune, slightly above and behind the celebrated premier and grand cru vineyards of the Côte d'Or. From this modest base, Sarnin-Berrux draw fruit from a wide arc of Burgundy appellations: Chablis to the north, Savigny-lès-Beaune, Saint-Romain, Meursault, Volnay, and Beaujolais's Morgon to the south. The result is one of the most geographically diverse natural Burgundy portfolios in existence.
Vineyards & Farming
As a négociant, Sarnin-Berrux does not own vineyards but works exclusively with partner growers who farm organically or biodynamically. The selection of partners is based on shared values: biodiversity, soil health, minimal intervention in the vineyard, and a rejection of synthetic inputs. Jean-Pascal describes the relationship as collaborative: "We buy grapes from producers who share our philosophy. The quality of the wine begins in the soil."
Winemaking
The winery's approach is uncompromisingly natural. No selected yeasts are used, no enzymes, and no sulfites are added during fermentation. A minimal dose of natural volcanic sulfur may be added during aging if absolutely necessary. Wines are aged on lees without batonnage and bottled without filtration. Jean-Pascal's guiding principle: "We use organic grapes and then use a natural process to make the wine — no enzymes, no yeast, no filtration."
The Wines
Sarnin-Berrux produce around 15,000 bottles annually across nine cuvées in both red and white. Whites include Saint-Romain, Meursault, Chablis, Saint-Aubin, and Savigny-lès-Beaune. Reds include Saint-Romain, Beaune, Volnay, Gevrey-Chambertin, and a Morgon from Beaujolais. The "Cuvée ART" series features artist-designed labels and more experimental winemaking. Every bottle is a demonstration that Burgundy's greatest terroirs can speak clearly through natural farming and a light touch in the cellar.
