Domaine Dupre's Bourgogne Chardonnay displays a luminous gold colour that hints at its complexity. Fresh white-fleshed fruit aromas emerge on the nose, complemented by subtle oak, vanilla, and roasted hazelnut undertones. The palate reveals a medium-bodied wine with remarkable elegance and liveliness, its refined texture making it exceptionally versatile at the table. Pair with charcuterie, fish in sauce, or chicken. Serve at 8–12°C. Optimal drinking window spans 18 months to 5 years.

About the Producer

The family farm was created in the 50's and at the time it was more focused on mixed farming, raising livestock, and working a few parcels of vines (approximately 3 hectares).  By the late 80's, it had gradually switched to viticulture. Jean-Christophe joined the business in 1990, followed by Vincent in 1994. By then, the estate had grown to around a dozen hectares. They subsequently gave up the livestock farming, took over several small vineyards in the villages of Royer and Mancey, and the domaine expanded to the size it has today, around 26 hectares.

"I plant my vines according to the soil", Jean Christophe likes to say. The 10 hectares of Chardonnay ripen on the white marl of Mancey on a south/ southwest-facing slope.  The Pinot Noir prefers the red earth of "Sous Borreau" on the slope, east of Royer.  The Gamay is mainly planted on the deep clay-limestone soil of the Royer valley.

The Burgundy Chardonnays are robust and appetizing. The Macon whites, produced in cooler soils, show a lovely freshness on the palate, along with notes of citrus and white flowers on the nose.

Vineyard and Winery

White marl-rich slopes around the villages of Royer and Mancey in La Côte Mâconnaise

This wine is made from grapes from vines aged over 20 years. These are picked and carefully transported to the press. The wines are pressed gently and quickly to ensure the juices run clear. A proportion is fermented in stainless steel vat and the remainder in large, 300 litre oak barrels for 6-8 months.