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 Sarnin-Berrux 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.
