Domaine Henri Prudhon & Fils is a family estate located in Saint-Aubin, Burgundy. Current winemaker is Vincent and Philippe Prudhon. The domaine holds 14 hectares of vineyards according to sustainable principles, but without being certified.

Vincent and Philippe Prudhon are known for the production of attractive wines.

The top wines of Domaine Henri Prudhon & Fils are: Chassagne-Montrachet Premier Cru Les Chenevottes, Saint-Aubin Premier Cru en Remilly, and Saint-Aubin Premier Cru La Chatenière.

The Chassagne-Montrachet Premier Cru Les Chenevottes 1992 scored 90, the Saint-Aubin Premier Cru en Remilly 2014 scored 89, and the Saint-Aubin Premier Cru La Chatenière 2012 scored 89 by the Wine Advocate.

Robert Parker comments on Chassagne-Montrachet Premier Cru Les Chenevottes 1992: “The unfiltered 1992 Chassagne-Montrachet-Les Chenevottes makes for a sumptuous glass of Chardonnay. The huge nose of smoky bacon fat, buttered popcorn, and apple blossoms is a turn-on. This rich, deep, multidimensional, chewy, fleshy, full-bodied wine will provide stunning drinking for 5-6 years”.

Nowadays Domaine Henri Prudhon & Fils is managed by the 3rd generation winemakers, Vincent and Philippe Prudhon, they succeeded their father - Gérard Prudhon.

The roots of the domaine go back to 1921 to the founder - Henri Prudhon, who was born in Saint-Aubin. His son Gérard Prudhon had been managing the domaine since 1980, during his reign, the estate's harvest was mainly sold as grape must or wine to trading companies in the region.

Gérard Prudhon extended the domaine with new plots in Saint Aubin, then in Chassagne-Montrachet and Puligny-Montrachet. Soon, the foreign markets became interested in the Saint-Aubin appellation for its proximity to the great wines of Montrachet. Domaine Henri Prudhon & Fils quickly took advantage of this situation to make a lasting impression on the English and American markets thanks to the work of importers such as Neal Rosenthal in New York or Richards Walford in London.

Domaine Henri Prudhon & Fils is farmed according to sustainable principles but without being certification.

Harvesting is the most important work in winemaking at the domaine. The harvest is carried out manually after the assessment of maturity. The grapes are harvested according to the best balance between sugar and acidity.

The whites: the grapes are pressed with a pneumatic press before light settles, then the juices are placed in oak barrels for alcoholic fermentation. Both the proportion of new oak and the ageing period depends on the cuvée. During ageing, carried out on lees, malolactic fermentation is sought in order to soften the natural acidity. At the end of ageing, the wines are removed. Fining tests are carried out in the laboratory in order to choose the best method of clarification for each cuvée. Finally, light filtration is carried out to guarantee the brilliance and clarity of the wines before bottling.

The reds: the grapes are manually sorted and destemming before the vatting. The alcoholic fermentation starts in vats for about ten days during which punching down and pumping over are regularly carried out in order to gently extract the most supple tannins, the color and the aromas contained in the skin. After vatting, the red wines are placed in oak barrels with very little new wood so as not to mask the aromas. Malolactic fermentation takes place during ageing. Before bottling, red wines are just lightly filtered.