Domaine Louis Chénu Père & Filles is located in Savigny-lès-Beaune and includes 9 hectares of vineyards, almost all of which in Savigny. Caroline Chénu is in charge of both viticulture and viniculture of the domaine, which resulted in obtaining organic certification in 2015.

Top wines of the domaine are Savigny-lès-Beaune Premier Cru Les Haut Jarrons, Savigny-lès-Beaune Premier Cru Les Lavières, Savigny-lès-Beaune Premier Cru Les Talmettes. The Savigny-lès-Beaune Premier Cru Les Haut Jarrons 2012 scored 90-92, the Savigny-lès-Beaune Premier Cru Les Lavières 2012 scored 80-91, the Savigny-lès-Beaune Premier Cru Les Talmettes 2012 scored 80-91 by the Wine Advocate.

Robert Parker’s tasting notes on the Savigny-lès-Beaune Premier Cru Les Haut Jarrons 2012: “The 2012 Savigny-lès-Beaune Premier Cru Haut-Jarrons has an attractive bouquet: strawberry preserve, raspberry and a touch of marmalade. It is well-defined. The palate is fleshy and ripe on the opening with plenty of brambly red fruit to enjoy. There is just a tang of balsamic towards the finish lending this tension. Harmonious and long, this is destined to be perhaps Chenu’s best 2012.”

The domain is currently headed by sisters Juliette Chénu and Caroline Chénu, who took it over from their father Louis Chénu in 2005. Caroline Chénu started her work in the domaine in 2000. Juliette’s Chénu role in the estate covers the commercial side of the business and Caroline Chénu is in charge of winemaking. They are the sixth generation of winemakers in their family. The domaine was started by Angel Chénu, the great-grandmother of their father around 1915. The first parcels of vineyard were bought by their great-grandfather Louis Chénu in 1914.

Since 2006 the vineyards have been farmed organically. Domaine Louis Chénu Père & Filles achieved organic certification in 2015. The harvest is done by hand and takes approximately a week. Meticulous vineyard management allows simplifying the sorting process. The grapes in the winery are destemmed, processed with a little sulfur and then vinified. Vinification is conducted with modest extraction. As soon as the alcoholic fermentation is finished, it is then pressed and left for a week. After the barrels are emptied of the previous vintage, new wine arrives. Almost no new wood is used - just from 10 to 15 percent. The whites are vinified without sulfur, just after malolactic fermentation. The wines are aged over 18 months.