Domaine Harmand-Geoffroy is a 9 hectares domaine, located in Gevrey-Chambertin, Burgundy. The winemaker is Philippe Harmand who farms the vineyards according to a sustainable approach but is not certified yet.

Philippe Harmand’s wines are elegant and stylish.

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

The Mazis-Chambertin Grand Cru 2018 scored 91 - 96, the Gevrey-Chambertin Premier Cru Les Champeaux 2015 scored 93, and the Gevrey-Chambertin Premier Cru Lavaux Saint-Jacques 2018 scored 91 - 93+ by the Wine Advocate.

Robert Parker’s tasting notes on the Mazis-Chambertin Grand Cru 2018: “The 2018 Mazis-Chambertin Grand Cru soars from the glass with aromas of cassis, mulberries, grilled meat, rose petals, blood orange and a deft framing of toasty new oak. Muscular but harmonious, this full-bodied wine is rich, layered and textural, its ripe structuring tannins concealed by a lavish core of fruit. This fine cuvée, which somehow still flies largely under the radar, is well worth seeking out.”

Philippe Harmand is the fifth-generation winemaker of Domaine Harmand-Geoffroy.

The principal holdings are Mazis-Chambertin, Gevrey-Chambertin premiers crus Champaneaux, Lavaux Saint-Jacques, Perrières and the monopole of La Bossière, as well as various village Gevrey-Chambertins.

The estate was established in the 19th century.

Philippe Harmand has been winemaker at Domaine Harmand-Geoffroy since 2007. At the time of his grandfather, the domaine was quite small. In 1986 Philippe Harmand’s father, Gérard Harmand, extended the vineyards up to 9 hectares.

Domaine Harmand-Geoffroy is farmed close to organic but without certification yet.

The vineyards are ploughed. Only organic pesticides are used with no herbicides or insecticides. When needed anti-mildew treatments are used. The yields are kept at low levels. The age of vines varies across the parcels from the youngest being 30 years old and the oldest being 90.

In order to get a good harvest, the unwanted young shoots are taken off and the double pruning on the stick is done for better aeration of grapes. A high trimming is carried out to obtain a larger leaf surface.

The grapes are fully destemmed, given a cool maceration for about five days, fermented for 2 to 3 weeks depending on the vintage and then matured in barrels for 12 to 16 months, with 20 to 50 percent of new wood.

The bottling is done at the domaine to keep all the aromatic freshness of the wines.