Domaine Christian Clerget is one of the admirable estates in Chambolle-Musigny. Christian Clerget is the current winemaker, who possesses a 6 hectares estate - certified for organic farming in 2017. Christian Clerget’s vision is to produce the purest, most natural wines possible.

Top wines of this domain are: Echézeaux Grand Cru and Chambolle-Musigny Premier Cru Les Charmes.

Echézeaux Grand Cru 1983 scored 82 and Chambolle-Musigny Premier Cru Les Charmes 1983 scored 77 by the Wine Advocate. Robert Parker notes Echézeaux Grand Cru 1983, he says: ‘‘The Echezeaux, a dark ruby-colored wine, has cassis and plumlike fruit, medium to full body and a lingering finish. This wine has a surprisingly ruby/amber color and increasingly exhibits the bitter, harsh, dry, dusty tannins that frequently show up in this vintage’.

Currently, the Domaine Christian Clerget is managed by Christian Clerget together with his wife Isabelle and their daughter Justine, who is responsible for vinification from 2017/18. Before becoming the only owner of this domaine, Christian Clerget accepted in 1987 an offer to farm a plot of his uncle Michel Clerget in Échezeaux.

In 1996 George Clerget, a son of Jeanne Mongeard who founded the domaine at the beginning of the 20th century, handed over his estate to his son - Christian Clerget.

Nowadays, except Chambolle-Musigny, Christian Clerget owns two more vineyards in Vougeot and Morey St-Denis.

The domaine is farmed according to organic principles. The work in the vineyard is done manually, the team of pickers harvests only perfectly ripe fruits, then sorts the grapes, and puts them in small containers, to make safe transportation to the winery.

In the winery, the fruits are sorted again on a sorting table. The grapes are destemmed and put in tanks with native yeasts. The maximum temperature during fermentation is 32°C. Then the juice is pumped over and punched down every day, during 3 weeks of fermentation.

The wines are matured in barrels for 12 months, using 20 to 50 percent of new oak, depending on the wine. The wines are then redistributed in barrels to complete the last 4 to 6 months of their elevage. When the cellar warms up, in spring, the malolactic fermentation takes place. The wines are bottled after a second racking, without fining or filtration, and with the natural CO2.