A rock-solid source of pure, chiseled red Burgundy, Domaine Jérôme Chezeaux is undergoing a particularly exciting phase right now. While the wines have always been honest and delicious, the last few vintages show a new level of finesse and precision. The extremely understated and modest Jérôme, a former rugby union player, is joined full time by his daughter, Lyse. Having completed a series of international internships, her brightness, global experience and enthusiasm adds a modern, youthful personality to an already well established Domaine.

Established in 1930, when Julien Missery purchased land in Nuits-St-Georges, the holdings were expanded by Bernard Chezeaux in 1971, and in 1993 Jérôme took over. Jérôme studied at the Lycee Viticole de Beaune and did on the job training alongside his father.

The domaine extends over 11.3 hectares. All of the grapes are hand harvested, from the simple village wines to the Grand Cru. Jérôme employs a 3-4 day ‘maceration à froid’ or cold maceration prior to the alcoholic fermentation, which generally lasts two to three weeks in open top cement tanks. During this time, the must undergoes daily manual ‘pigeages’ and ‘remontages’ to extract colour, flavour and tannins from the grape skins.

After pressing in a gentle pneumatic press, the wine is transferred into oak barrels where it undergoes the malolactic fermentation in Chezeaux's underground cellar. One-third of the barrels are replaced each year, so the proportion of new wood in the wines is a maximum of 30%. The wines are aged 18 to 24 months in barrel before being bottled without filtration.

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