| Region of production: | Côte de Nuits |
| Winery Location: | Morey-Saint-Denis |
| Year Established: | 1950s |
Vineyard Holdings
7.57 ha
- Bonnes Mares Grand Cru: 1.0 ha Pinot Noir, planted in the 1960s
- Chambertin Clos de Bèze Grand Cru: 0.47 ha Pinot Noir, planted in 1953
- Chambolle-Musigny Les Amoureuses Premier Cru: 1.0 ha Pinot Noir, planted in 1968
- Chambolle-Musigny Les Sentiers Premier Cru: 1.0 ha Pinot Noir, planted in 1968
- Chambolle-Musigny Les Hauts-Doix Premier Cru: 1.0 ha Pinot Noir, planted in 1980
Top Wines Produced
- Bonnes Mares Grand Cru
- Chambertin Clos de Bèze Grand Cru
- Chambolle-Musigny Les Amoureuses Premier Cru
- Chambolle-Musigny Les Sentiers Premier Cru
- Chambolle-Musigny Les Hauts-Doix Premier Cru
Average Total Production
- N/A
Summary
Three generations now work together at this high-quality domaine: Robert, his son Serge, and his grandson Nicolas. While the Groffier domaine is located in Morey-Saint-Denis, the family does not own a single vine there. Instead, their holdings are concentrated in top premiers crus in Chambolle-Musigny as well as grands crus Bonnes Mares and Chambertin Clos de Bèze. The domaine has a practical approach in the vineyard which is not always in line with current fashions. The vineyards have been plowed since 2005 and no herbicides are used. Clones are preferred to sélection massale for their regularity of ripening, and all vineyards have been converted from the Guyot system to Cordon de Royat in order to space the foliage and limit yields. The Groffiers also prefer to use synthetic fungicides rather than spraying copper – they believe copper has a negative effect on vines and soil. A green harvest is performed if necessary, and harvest is late at as they seek fully ripe, very healthy fruit to ensure quality.
Style & Vinification Techniques
Grapes are carefully sorted in the vineyard and de-stemming is done according to the qualities of the vintage – there is no set formula. Vinification is in stainless steel, and fermentation starts after a brief cold soak without inoculation. The Groffiers favor a hot fermentation, allowing the juice in the tanks to rise to 35° Celsius (95° F). The wines spend 17-20 days on the skins, and the press wine is incorporated with the free-run juice after pressing. The wines are aged 14-16 months in oak; about one-third of the barrels are new for the premiers and grands crus. The wines are bottled without fining or filtration.
Producer Website: N/A