| Region of production: | Côte de Nuits |
| Winery Location: | Vosne-Romanée |
| Year Established: | 1933 |
Vineyard Holdings
8.36 ha
- Ruchottes-Chambertin Grand Cru: 0.64 ha Pinot Noir, planted in 1950 and 2000
- Echézeaux Grand Cru: 1.24 ha Pinot Noir, planted in 1940 and 1981
- Clos de Vougeot Grand Cru: 0.34 ha Pinot Noir, planted in 1955
- Chambolle-Musigny Feusselottes Premier Cru: 0.46 ha Pinot Noir, planted in 1969
- Nuits-Saint-Georges Chaignots Premier Cru: 1.27 ha Pinot Noir, planted in 1958, 1971, and 1973
- Nuits-Saint-Georges Vignes Rondes Premier Cru: 0.27 ha Pinot Noir, planted in 1978
Top Wines Produced
- Ruchottes-Chambertin Grand Cru
- Echézeaux Grand Cru
- Clos de Vougeot Grand Cru
- Chambolle-Musigny Feusselottes Premier Cru
- Nuits-Saint-Georges Chaignots Premier Cru
- Nuits-Saint-Georges Vignes Rondes Premier Cru
- Gevrey-Chambertin Premier Cru: produced from the young vines in Ruchottes-Chambertin
Inaugural Vintages
- Gevrey-Chambertin Premier Cru (2007)
Average Total Production
- 32,400 bottles
Summary
This small and highly sought-after domaine was founded in 1933 when André Mugneret married Jeanne Gibourg. Their son, Georges Mugneret, was an ophthalmologist in Dijon yet passionate about the family domaine. He added parcels in Nuits-Saint-Georges and Vosne-Romanée to the family’s holdings. Georges passed away in 1988 and his widow Jacqueline continued to operate the domaine with her daughters Marie-Christine and Marie-Andrée. Until 2008, the domaine labeled the wines based on the original vineyard ownership – either Domaine Mugneret-Gibourg or Domaine Georges Mugneret – and thereafter Domaine Georges Mugneret-Gibourg. Two sharecroppers, Fabrice Vigot and Gérard Mugneret, farm the vineyards, eschewing weedkillers in favor of plowing and fertilizing only with organic compost. They make every effort to insure a balanced crop load, with a severe pruning in winter, followed by extra shoot removal after budbreak. The wines from the domaine long flew under the radar in the US; in the last decade they have been discovered and are now difficult to obtain.
Style & Vinification Techniques
The domaine’s wines exemplify classic Burgundy; they are aromatic and stylish but not blockbusters. The grapes are sorted in the winery and completely de-stemmed. The fermentation starts slowly without yeast addition and lasts for about 18 days. The press wine is blended with the free-run wine prior to racking into casks for aging. The domaine uses up to 65% new oak for the grands crus, 35% for the premiers crus and 20% for the communal wines. The wines are bottled without fining or filtering after 18-21 months in barrel.
Producer Website: Georges Mugneret-Gibourg