Established in Nuits-Saint-Georges Domaine Lupé-Cholet now offers a very large range of wines showing most of the terroirs in Chablis and the Côte d’Or. Cyrille Jacquelin is in charge of the vinification in the domaine. He deals with 25 hectares of vineyards and practices sustainable viticulture. The domaine was bought by Maison Albert Bichot.

Top wine of the domaine is Nuits-Saint-Georges 1937 scored 92 by The Wine Advocate.

Robert Parker comments on Nuits-Saint-Georges 1937: “The 1937 Nuits-Saint-Georges was a lovely bottle of unreconstructed, old-school red Burgundy, fully mature but in no danger of imminent decline, which burst with aromas of roasted red fruit, truffle, rich spice, candied peel, malt and freshly turned soil. On the palate, the wine is rich and hearty, with formidable amplitude and dimension, a surprisingly imposing chassis of tannin and a sweet core of fruit. I served this before a 1972 DRC Richebourg over dinner, but it should have followed it, as this was the altogether more powerful and imposing wine.”

After Bichot family has bought Domaine Lupé-Cholet from Comtesse de Lupé it turned into the vinification centre of Maison Albert Bichot in Côte de Nuits. Since that time Cyrille Jacquelin has become the winemaker of the domane. He joined the Albert Bichot estates at the dawning of the 1996 vintage. The story of the domaine started in 1903 in Nuits-Saint-Georges, when Alexandre de Mayol de Lupé and Félix de Cholet decided to create the domaine which still bears their name, Lupe Cholet.

Cyrille Jacquelin follows a sustainable approach in viticulture. The vineyards are farmed with respect for the environment. The soil is plowed judiciously and fertilized organically. Strict pruning is conducted with minimum spraying. Harvesting is made by hand and the selection process is conducted on the sorting table. After the sorting such techniques are used: light pressing, partial or total de-stemming, cold maceration prior to fermentation.

The vinification process is conducted with minimum intervention. The wine is carefully transferred from the vinification vats or barrels to the cellars by means of gravity. There it is allowed to mature in casks for 12 to 18 months. Depending on the vintage, a combination of oak barrels of different origins and of varying degrees of toast is used.