Domaine du Couvent is located in Gevrey-Chambertin, Burgundy. The domaine’s terroirs are spread within Côte de Nuits and cover 10 hectares of the vineyards. Philippe Chéron follows the organic principles in viticulture, though the domaine is not certified organic.

The domaine holds three monopoles in Gevrey-Chambertin: Clos du Meix des Ouches, La Romanée and Clos du Meix des Ouches.

The top wines of the domaine are: Charmes-Chambertin Grand Cru Aux Mazoyères, Clos Vougeot Grand Cru and Nuits-Saint-Georges Aux Murgers Premier Cru. On InsideBurgundy the Charmes-Chambertin Grand Cru Aux Mazoyères 2020 scored 93-96, Clos Vougeot Grand Cru 2019 scored 93-95, Nuits-Saint-Georges Aux Murgers Premier Cru 2020 scored 93-95.

Jasper Morris’s tasting notes on the Charmes-Chambertin Grand Cru Aux Mazoyères 2020: “Another dark black purple colour. Also, the characteristic mini-reduction I have found in this cellar this year, which does not show in the mouth. Actually, it is behaving a bit Charmes like in its exuberant opulence on the palate with just a faint mineral touch at the finish after the succulent dark strawberry fruit. Long and stylish though.”

Domaine du Couvent is currently managed by Philippe Chéron.

The Domaine du Couvent was founded after reunification of two estates owned by the Chéron family - Domaine Misset-Cheron and Domaine Des Varoilles in 2020.

The history of Domaine Misset-Chéron begins with the grandfather of Philippe Chéron - Paul Misset, who acquired plots of vines at Clos de Vougeot in 1930. His son Denis Chéron in association at the time with the Naigeon family, winegrowers of Gevrey-Chambertin created Domaine des Varoilles in 1964. Both domains were gradually expanding their territories, by the acquisition of new vineyards in different appellations. In 1990 the Naigeon family sold its part of the domaine to Swiss businessman Gilbert Hammel, who in turn, decided to sell up in 2019. Though, the Chéron family had the opportunity to remain alone at the head of the farm.

Domaine du Couvent is managed by Philippe Chéron, who follows the organic principles in viticulture, though the domaine is not certified organic. Fertilizers and weed killers are not used. The vines are pruned and disbudded.

The harvesting is done manually. The grapes are sorted on the sorting table and then destemmed, though some cuvées are pressed with a part of whole bunches. Cold pre-fermentation lasts for 10 days and goes along with daily pumping over. Alcoholic fermentation starts naturally with indigenous yeasts and continues for 30 days. The fermentation is accompanied by pumping over and punching down when necessary. After pneumatic pressing, settling is conducted for 7 to 10 days. Ageing is carried out on fine lees in oak barrels, without addition of sulphite or racking. Up to 15 to 20 percent of new barrels is used.