95-96/100 – The World Of Fine Wine
91-94/100 – Allen Meadows
91-92/100 – VertdeVin Magazine
90-94/100 – Jasper Morris
91/100 – Silver medal – Decanter World Wine Awards 2024
96/100 (Gold Medal) – Decanter World Wine Awards
96/100 – The World of Fine Wine
95/100 (Gold Medal) – International Wine Challenge
91-93/100 – Jasper Morris
89-92/100 – Allen Meadows
95-96/100 – The World of Fine Wine
88-93/100 – Jasper Morris
17,5/20 – Bourgogne Aujourd’hui
16/20 – 92/100 – VertdeVin Magazine
91/100 (Médaille d’Argent) – International Wine Challenge
95/100 – The World Of Fine Wine
16,5/20 – Bourgogne Aujourd’hui
94-95/100 – VertdeVin
91-94/100 – Allen Meadows
91-93/100 – Jasper Morris
1 star – Guide Hachette des vins
96/100 – International Wine Challenge
95/100 – VertdeVin
16/20 – Jancis Robinson
92/100 – Decanter World Wine Awards
91-94/100 – Jasper Morris
2 stars – Guide Hachette des Vins 2022
17/20 – Bettane & Desseauve
95/100 (Gold Medal) – Gilbert & Gaillard International Wine Challenge
92/100 – The World Of Fine Wine
90-93/100 – Jasper Morris
85,40/100 – Mondial des Pinots
96-97/100 – VertdeVin
95/100 – Decanter World Wine Awards
95/100 (Gold Medal) – International Wine Challenge
Gold Medal – Concours des Grands Vins de France
17,5/20 – Bourgogne Aujourd’hui
93/100 – Burgundy Report By Tim Atkin MW
93/100 – Fine Wine Magazine
91-94/100 – Jasper Morris
91-94/100 – Allen Meadows
Operated vineyard surface: 2.63 hectares
Exposure: East / South-East
Soil: marly limestone
Location: top of the hillside
The plant material added to the quality of the terroir and the exposure of Clos des Chênes gives small concentrated grapes, requiring less intervention during vinification. After destalking the grapes, the berries are put into the vat for 15 to 18 days of cold maceration and for 5 to 6 days for the alcoholic fermentation. Ageing of 15 to 18 months in new oak barrels (30%) and in oak barrels of one or two years.
Rabbit sauce chasseur, Saint-Nectaire cheese
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