Vincent Dancer
Burgundy
This past year, we have introduced you to the two different labels from Theo Dancer: the eponymous Theo Dancer label as well as Roc Breia. Now, we are thrilled to add to Thatcher's Imports the wines from Domaine Vincent Dancer, where it all started.
Aside from his two aforementioned side projects, Theo returned back to the domaine in 2016 and has worked closely with his father Vincent ever since. In 2021, he took over the domaine fully. With almost 6ha in total, you would think the family has had roots in Chassagne for quite some time; however Vincent is actually from Alsace. The family had owned vineyards in Chassagne for quite some time, but they had been rented out. In 1995, Vincent's curiosity piqued and he decided to spend some time in Burgundy; just like that, he went from engineer to winemaker. The domaine was formed in 1996, which we would consider relatively young for a Burgundy domaine with this sort of prestige and following. Although we have seen small adjustments over the years, overall Vincent has been following the same philosophy for most of his career. The wine is already "made" by the time it gets to the winery; at that point, the vigneron is just there to help take it from one step to the next. Vincent's domaine has been making terroir-reflective wines with incredible energy, length, and texture for more than two decades. With Theo taking over from his father, this won't change. Theo's focus isn't on changing what is happening in the cellar, but just continuing to improve the vineyards as much as he can. He believes in his father's methods - we have seen this in the way he is making the wines from Roc Breia and Theo Dancer with the same approach.
With the dawn of the 2024 release, a new chapter unfolds with the Domaine: Theo has chosen to drop "Vincent" from the title, leaving it purely as "Domaine Dancer". This is not a show of anything more than a growth in Theo's self-belief and confidence, as well as a melding of the old and the new as the 2024 wines continued to develop.
A series of events led to this change; first, the expansion of the cellar led to the ability for Theo to age his wines an extra winter. This was always the plan, given that he loves the further softening, the greater development a longer time in barrel brings the Domaine's wines. Second, the 2024 wines seemed to progress very slowly; "They should've been racked in July 2025 [based on past experience], but they're still in barrel," Theo remarked to us in early 2026. "They're more complex, dense - a more traditional Burgundy: low alcohol, but acidity and balance." He even alluded to the fact that life regenerated in the wines after the racking at the end of the first year; almost just finishing their fermentations at that point!
As much as we adore older bottlings of Vincent Dancer, we knew beyond knowledge that a bottomless potential lay within the cellars Theo now presides over. His earlier wines - 2024 was his fifth vintage in charge - make more sense in context, now, seeing how they have developed more weight in bottle over time. Great white Burgundy can't be rushed - in the cellar, or out of the cellar, as it were - and those too impatient with Theo's early work will rue their misfortune. 2024 is bound to show the synthesis of kinetic & potential energy in vinous form.
Theo's Notes on the 2024 Vintage"The 2024 vintage in Burgundy proved particularly unpredictable in terms of weather. After a beautiful start to spring, the conditions quickly turned unstable, with frequent rainfalls that greatly complicated our treatment schedule requiring repeated interventions after each rainy episode.
Despite close and consistent vineyard monitoring, a large portion of the crop was lost to mildew, resulting in exceptionally low yields during this harvest season. Nevertheless, the quality of the remaining grapes was not compromised, producing, in my opinion, one of the most intriguing Burgundian vintages in recent years.
Later-ripening and cooler than usual, it recalls the older-style vintages we had almost forgotten in today’s context of global warming yet no less captivating. I believe the wines will show remarkable complexity and excellent drinkability."
VITICULTURE
Certified Organic since 2012, the vineyards have always been top focus at the domaine, believing the wine is truly made in the vineyard. His viticulture has always been with a focus on respecting the vine and what it needs to support its natural cycle. Theo has continued this ideal with taking things a bit further - he is experimenting with higher canopies as well as lowering the yields, with a goal of 15hl/ha.
VINIFICATION
In the cellar, it is quite simple. The wines are pressed before being fermented with indigenous yeasts, and allowing naturally-occurring malolactic fermentation. The wines are transferred to barrel for aging with 20-50% new oak depending on the vintage and cuvée. There is never batonnage and the wine is transferred to stainless tank to settle for a few months before bottling, which is performed without fining or filtration.
