At Domaine des Arômes, our wines are organized into three names: Domaine des Arômes, Les Arômes, and Arôme. Whether in Chinese, French, or English, you may notice a simple pattern—the longer the name, the more complex and ambitious the wine.
Each year, the calligraphy on the labels is written by the founder’s father. The characters change slightly from vintage to vintage. In Chinese culture we often speak of “shared senses”—the idea that form can reveal flavor. In the same spirit, the style of the calligraphy offers a quiet hint of the character of that year’s wine. Thanks to our biodynamic work in the vineyard, all our wines ferment naturally with wild yeasts. No commercial yeast is added, and we avoid sulfur, fining, filtration, or heavy technical intervention. For us, wine is closer to a work than to a product.
The estate produces two styles of wine: Chardonnay for dry white wine and Cabernet Sauvignon for dry red wine. Domaine des Arômes, the four-character wine, is aged in old Burgundian oak barrels for about twenty months. It is made from the free-run juice of our older vines and represents the most complete expression of the estate. Les Arômes, the two-character wine, also comes from free-run juice but is raised without oak, giving it a lighter and more direct style. Arôme, the single-character wine, is made from the press juice of the older vines, sometimes blended with juice from younger vines depending on the vintage. For Chardonnay, there is no distinction between free-run and press fractions, so Arôme is not produced in white.
Domaine des Arômes
White Wine
¥ 796.00
Domaine des Arômes
Red Wine
¥ 796.00
Les Arômes
Red Wine
¥ 496.00
Arôme
Red Wine
¥ 298.00
FROM THE DOMAINE
WIND & EARTH
To record the joy this estate has brought us, we began writing a book in the early years of the domaine.
The work gradually unfolded into two volumes: Wind, which reflects on the philosophical roots of biodynamics, and Earth, which explores the plants, animals, and daily practices that shape a living vineyard. Together they are simply an attempt to share what we have learned while farming this small piece of land.
MAGNUM BOTTLES
Some wines ask for time. Since 2021, our vineyards have entered a new stage of maturity, producing wines with greater depth and aging potential. For this reason we occasionally bottle a small number of Magnum (1.5L) formats.
The larger bottle allows the wine to evolve more slowly, making it ideal for long cellaring and for sharing at the table with friends.
50ML TASTING BOTTLES
Professional tasting often relies on comparison.
To make parallel and vertical tastings easier, we bottle small 50 ml samples of selected wines. They allow students, collectors, and curious drinkers to explore vintages and styles without opening full bottles. For many beginners, these small bottles also offer an affordable way to discover our wines.
LEES WINE
Because we do not fine or filter our wines, they clarify slowly over time. After several years of natural settling, the clear upper portion is bottled as our regular wine. The bottom lees are used for soap and footbath preparations. Between these two layers lies a small middle fraction—rustic but expressive—which we bottle as Lees Wine, carrying the quiet character of the cellar in every drop.
FREE-RUN & PRESS WINES
When fermentation finishes, we first draw off the free-run wine by gravity. It is usually the most delicate part of the vintage—light, fragrant, and pure. The remaining grapes are then gently pressed, producing a wine that is deeper and more structured. Rather than blending everything together, we sometimes bottle these two expressions separately, allowing curious drinkers to explore how the same grapes can reveal different faces of the same year.
WINE SOAP
Very little goes to waste in a winery. The lees, grape seeds, and other natural by-products from our cellar are combined with food-grade lye to make small batches of wine soap. It is biodegradable, gentle, and made entirely from materials that originate in our own vineyard and cellar.
For many visitors, these soaps have become small souvenirs of the domaine—a quiet extension of our belief that farming should respect the land that sustains it.
BIODYNAMIC COMPOST
Healthy soil begins with living matter. Our compost comes from a nearby vermiculture farm and is enriched with biodynamic preparations BD502–BD507. Over time, it becomes dark, balanced, and full of microbial life.
Each compost heap is part of our belief that soil is not inert material, but a living organism—one that quietly sustains every vine in the vineyard.
EN PRIMEUR
Each year, we release a small portion of our wines en primeur.For us, this is not simply a commercial system, but a way to share the life of a wine before it fully matures. Friends of the domaine are invited to taste and follow the wine while it is still young, observing how it slowly finds its balance in bottle.
Usually about ten percent of our annual production is offered this way. We have followed this practice quietly for more than a decade, allowing those who are curious to witness the slow rebirth of a vintage.
宁公网安备64010502000297号