Maison Jaffelin, well-known for its tiny size, but grand ambitions, is a precious gem located in the historical centre of Beaune. The current winemaker of this maison is Marinette Garnier.

The top wines of the domaine are Beaune Premier Cru Sur Clos Sainte-Anne Les Grèves, Fixin Premier Cru Les Hervelets and Santenay Premier Cru Passetemps. The 2013 vintages of Beaune Premier Cru Sur Clos Sainte-Anne Les Grèves, Fixin Premier Cru Les Hervelets, Santenay Premier Cru Passetemps scored 88 by the Wine Advocate.

Robert Parker described the Beaune Premier Cru Sur Clos Sainte-Anne Les Grèves 2013: “The 2013 Beaune 1er Cru Sur les Grèves Clos Sainte-Anne is a 0.37-hectare monopole belonging to Jaffelin, one part populated with 80-year-old vines and another part 50-year-old vine. It underwent pigeage and a long 25-day skin maceration. It has a very assured bouquet with raspberry, briary and mineral notes, the millerandage clearly concentrating the berries, touches of wilted rose petals emerging with time. The palate is medium-bodied with crisp acidity, fine structure and a satisfying edgy finish.”

The wines of the domaine are pure, admirable, quite spicy, and refreshing.

At present, the viniculture of the domaine is managed by Marinette Garnier. She established herself as a talented and passionate vigneron with experience in such noteworthy domaines as Domaine des Comtes Lafon, Méo-Camuzet, and Bouchard Père & Fils.

Maison Jaffelin is owned by Jean-Claude Boissot, he bought it from the Drouhin family. At the helm of the domaine is Jean-Pierre Nié, owner of Compagnie des Vins d’Autrefois.

Maison Jaffelin’s history begins with Collégiale Notre Dame de Beaune. For centuries cellars of the maison stored the wines of the Collégiale and the Cardinals.

Maison Jaffelin was founded as "maison de négoce" in 1816 by brothers - Charles Jaffelin and Henri Jaffelin.

The new paragraph of the maison's history started with the total renovation of the vat room and its equipment in 2004.

Maison Jaffelin owns the Clos Sainte-Anne monopole.

After the harvesting, the grapes are transferred to the Maison Jaffelin’s winery in small crates and sorted twice on sorting tables. After that, the grapes are partially or totally destemmed. The alcoholic fermentation for the red grapes begins in wooden vats, while for the white grapes in stainless steel vats. Pressing is carried out only once and by a vertical press; it helps to get a clear juice without bitterness. The wines are transferred by gravity into the oak barrels and left for 10-18 months of maturation. The temperature and humidity of the cellars are regulated naturally.