Domaine Philippe Naddef is a 6 hectares large domaine, located in Fixin, near Dijon, Burgundy. The winemaker of the domaine is Michel Naddef, who farms its vineyards according to organic principles, but isn’t certified as such yet.

Michel Naddef’s wines are rich, tannic and balanced.

The top wines of the domaine are: Mazis-Chambertin Grand Cru, Gevrey-Chambertin Premier Cru Les Cazetiers, and Gevrey-Chambertin Premier Cru Les Champeaux.

The Mazis-Chambertin Grand Cru 1990 scored 94, the Gevrey-Chambertin Premier Cru Les Cazetiers 1988 scored 91, and the Gevrey-Chambertin Premier Cru Les Champeaux 1988 scored 90 by the Wine Advocate.

Robert Parker’s tasting notes on Mazis-Chambertin Grand Cru 1990: “Naddef's highly successful 1990s are rich, sweet, dense, smoky wines with considerable extract and suppleness. Naddef's Mazis Chambertin is a thrilling wine. The opaque purple color is followed by a soaring nose of jammy black raspberry, minerals, and toasty new oak. In the mouth, this spectacularly concentrated wine displays superb definition, firm tannins, adequate acidity, and an explosively rich, dramatic finish.”

The winemaker at Domaine Philippe Naddef is Michel Naddef, who has been controlling the winemaking since 2014.

The domaine was founded by Michel Naddef’s great-grandfather Doctor Bizot. In 1983 Philippe Naddef took over the 2.5 hectares of Doctor Bizot’s domaine.

Philippe Naddef gained his first experience in winegrowing and winemaking working for the Domaine de Vogüe in Chambolle-Musigny, where he spent three years. He has been farming the vineyards along with his wife, Anne-Marie and his son, Michel Naddef. Since the 1980s the domaine has enlarged its vineyards to 6 hectares and 15 appellations and improved the winemaking processes.

Michel Naddef joined his father, Philippe Naddef, in 2008.

Domaine Philippe Naddef vineyards are farmed according to an organic approach, but without certification yet.

Anne-Marie, the mother of Michel Naddef, started fostering sustainable approaches at the domaine with respect to vines and highlighted the importance of manual work on the parcels. Reasoned control is practiced via the use of bio-products, but no herbicides or chemical fertilizers.

The harvesting is done manually and then sorted in the vineyards. Michel Naddef has reduced the impact of cold pre-maceration, and since the grapes are mostly destemmed by an advanced machine that leaves the berries intact and allows practicing a semi-carbonic maceration. Usually, 20 to 25 percent of bunches are left intact. Michel Naddef uses only natural yeasts.

New wood varies from 20 percent for the village wines to one-third for the single-vineyard selections, up to 100 percent for the premiers crus and grands crus.

The wines are racked to vats, on their lees, after one year are moved to barrels. Philippe Naddef always preferred long-lived wines and did not worry if they were inaccessible in their youth.