Domaine Marchand Frères is a seventh-generation estate located in Gevrey-Chambertin, Burgundy. Mainly, the holdings of the domaine situated within such appellations as Chambolle-Musigny, Morey-Saint-Denis and Gevrey-Chambertin. The viticulture is sustainable, certified HVE in 2019.

The winemaker is Dennis Marchand. His wines are soft, elegant and balanced.

Top wines of Domaine Marchand Frères are Charmes-Chambertin Grand Cru, Morey-Saint-Denis Premier Cru Les Faconnières, Griotte-Chambertin Grand Cru. On CellarTracker, the Charmes-Chambertin Grand Cru 2015 scored 96, Morey-Saint-Denis Premier Cru Les Faconnières 2003 scored 94 and Griotte-Chambertin Grand Cru scored 93.

Domaine Marchand Frères is managed by Dennis Marchand assisted by his elder brother - Jean-Philippe Marchand and Fabrice Lesne. Jean-Philippe Marchand also holds a négociant business under his own name - Maison Jean-Philippe Marchand.

The roots of Domaine Marchand Frères go back to 1813 when Pierre Marchand, a winegrower from Reulle-Vergy, married Marie Jacotier from Morey-Saint-Denis. Three years earlier, in 1810, Marie Jacotier's father passed away and legated her a vineyard that became the beginning of Domaine Marchand Frères.

In 1983, the holdings of the domaine were extended - the 18th-century winemaker's house located in the heart of Gevrey-Chambertin was purchased. Nowadays, the estate in Gevrey-Chambertin has become the seat of the business.

Denis Marchand, Claude Marchand's second son, succeeded his father in 1999.

The viticulture of Domaine Marchand Frères is sustainable, certified HVE in 2019. All the activities in the vineyards as well as in the cellar aren't pre-defined: everything depends on the conditions of the year, the harvest and the cellar.

In the vineyards, low yields are kept mainly on old vines. Harvesting is manual to avoid unnecessary leaves and stems getting into the crush. The grapes are sorted in the vineyards.

In the winery, the grapes are destemmed, with only 30 percent of whole bunches used, to avoid excessive tannins from stems. The fermentation of whites, especially the remarkable white Morey-Saint-Denis Le Très Girard, is conveyed in the barrels. At the same time, reds are fermented in stainless steel vats. In addition, pumping over and punching down are applied. Malolactic fermentation and maturation are carried out in wood barrels. Maturation lasts from 15 to 18 months.

For the grands crus, 100 percent of new French wood is used, and for generic wines, 100 percent of American oak is used. Dennis Marchand prefers heavy-toasted barrels.

The wines are slightly filtered before bottling.

The cellar in Morey-Saint-Denis is mainly used for vinification and maturation, while bottling is done in Gevrey-Chambertin.