Domaine Dominique Lafon is one of the most flourishing domaines in Burgundy. The domaine consists of 4.5 hectares in Meursault, Puligny-Montrachet, Volnay, and Beaune. Dominique Lafon is responsible for vinification in Domaine Dominique Lafon. He started this parallel project – separated from Domaine des Comtes Lafon.

The top wines of Domaine Dominique Lafon are: Puligny-Montrachet Premier Cru Champ Gain, Château des Quarts (Olivier Merlin & Dominique Lafon) Pouilly-Fuissé Clos des Quarts, and Volnay Premier Cru Les Lurets. Puligny-Montrachet Premier Cru Champ Gain 2019 scored 92-94, Château des Quarts (Olivier Merlin & Dominique Lafon) Pouilly-Fuissé Clos des Quarts 2016 scored 93, and Volnay Premier Cru Les Lurets 2019 scored 91-93+ by the Wine Advocate.

Robert Parker comments on Puligny-Montrachet Premier Cru Champ Gain 2019: “The 2019 Puligny-Montrachet 1er Cru Champ Gain is showing nicely, mingling scents of peach and orange oil with hints of white flowers and honey in an inviting bouquet. Medium to full-bodied, layered and concentrated, with a textural attack and a nicely structured core, it's long and chalky”.

Domaine Dominique Lafon is managed by Dominique Lafon, who founded the estate.

In 2008 Dominique Lafon decided to make a few wines under his own label and separated from the family estate - Domaine des Comtes Lafon. Now, with Dominique’s Lafon daughter - Léa and nephew - Pierre beginning to take bigger roles at the family domaine, Dominique Lafon may have a little more time to spend on these already splendid wines. The wines of Domaine Dominique Lafon are made at the Château Bligny-lès-Beaune.

At present Domaine Dominique Lafon is officially, a négociant business, but all the fruit comes from vineyards that Dominique either owns or has the contract to farm.

The cellars are rented in the old Château in Bligny-lès-Beaune. Though Domaine Dominique Lafon has its own label, the vineyard team is the same as at Domaine des Comtes Lafon, and similar winemaking techniques are applied, just the élevage is shorter.

Harvesting is conducted manually, after numerous ripeness checks. The first sorting is done in the vineyard by the pickers, the second is conducted by a sorting table in the vat room if necessary.

The pressings are done with two open-cage pneumatic presses. The white wines are whole-bunch pressed, then settled in the tank for 24 hours. The juices are then cooled in a temperature-controlled stainless steel tank at around 12° C. Fermentation starts after 4 to 6 days without using selected yeasts, temperatures do not exceed 22 to 24°C. Malolactic fermentation generally begins in January and normally ends no later than May. In July the first racking is conducted.

Maturation lasts 18 to 22 months, after which the second racking before bottling is conducted.

No new oak is used for the village wines; for Chorines and Perrières new wood is 70 percent; less for Genevrieres and 100 percent for Le Montrachet.

For the red wines, grapes are wholly destemmed and vinified in stainless-steel vats. Fermentation starts after 4 to 6 days of maceration. After 15 to 20 days of maceration devatting and pressing are conducted. The wines are placed in barrels by gravity, with the proportion of new barrels about 30 percent. Malolactic fermentation generally starts between March and May. The wines are racked for the first time after malolactic fermentation between June and September.

Fermentation lasts 18 to 22 months.