Domaine Remoissenet Père & Fils has a reputation as an old and well-established estate located in Beaune, Burgundy. The 12.9 hectares of domaine’s vineyards are cultivated biodynamically under the watchful eye of Claudie Jobard, without having been certified.

The wines of the domaine are gorgeous, transparent, extremely pure and fine, with endless slayers of fruit.

The top wines of the domaine are Grand Cru Le Montrachet, Corton Grand Cru En Charlemagne and Gevrey-Chambertin Grand Cru Charmes-Chambertin. Le Montrachet 2010 scored 96+, Corton Grand Cru En Charlemagne 2008 scored 96 and Gevrey-Chambertin Grand Cru Charmes-Chambertin 2011 scored 95 by the Wine Advocate.

Robert Parker noted Le Montrachet 2010: “Stunningly beautiful, the 2010 Le Montrachet (from Chassagne) boasts gorgeous aromatic nuance, beautifully delineated fruit and tons of energy. The exuberance of the fruit is nicely balanced by veins of intense underlying minerality. The Montrachet was aged in 2 350-liter barrels and one standard 228-liter barrel. The use of the larger barrels helped preserve a level of tension and pure energy that isn’t always present in the Remoissenet wines. In 2010, Le Montrachet is simply stunning. Wow. Anticipated maturity: 2014+.”

Domaine Remoissenet Père & Fils is managed by Claudie Jobard, who is responsible for the wines and Bernard Répolt - responsible for the domaine’s management.

The domaine was founded in 1877 and for 30 years has been under the vigorous leadership of Roland Remoissenet. When he retired, the domaine was sold to its new owners - a consortium including Maison Louis Jadot, Halpern Enterprises and the New York financiers - the Milstein brothers. Pierre-Antoine Rovani, a former Robert Parker’s correspondent for the Wine Advocate, is also involved in Domaine Remoissenet Père & Fils's growth.

In the course of time, some vineyards of Château de Chorey were sold to Domaine Remoissenet Père & Fils.

The vineyards of Domaine Remoissenet Père & Fils are farmed biodynamically, but without certification. The winemaking philosophy of the domaine is genuinely non-interventionist. The grapes are harvested by hand and sorted three times to ensure the usage of the best grapes only.

The red grapes are fermented with the help of indigenous yeasts and aged in large French oak barrels. The percentage of new oak depends on the vintage and cru: from 70 to 100 percent of new wood is used for the grands crus, from 30 to 70 percent for the premiers crus and up to 30 percent for villages wines. No fining or filtering is carried out.

The white grapes are slightly pressed under a pneumatic press and fermented on indigenous yeasts. The percentage of new wood used depends on the vintage and cru: it varies from 30 percent of new wood for village wines to 100 percent for the grands crus wines.