Domaine Robert Groffier is an 8 hectares winegrower located in Morey-Saint-Denis, Burgundy. Current winemaker is Nicolas Groffier.

Top wines of Domaine Robert Groffier are: Chambolle-Musigny Premier Cru Les Amoureuses, Chambertin Clos de Bèze Grand Cru, and Bonnes Mares Grand Cru. The Chambolle-Musigny Premier Cru Les Amoureuses 2012 scored 96, the Chambertin Clos de Bèze Grand Cru 2002 scored 96, and the Bonnes Mares Grand Cru 2009 scored 95+ by the Wine Advocate.

Robert Parker’s tasting notes on the Chambolle-Musigny Premier Cru Les Amoureuses 2012 are: “Tasted blind at the annual "Burgfest" tasting in Beaune. The 2012 Chambolle Musigny Premier Cru Les Amoureuses from Domaine Robert Groffier was perhaps the biggest, and I should add, pleasant surprise of this marathon tasting. Whereas once I felt the wines could be over-extracted and too alcoholic, here was a wine that exuded elegance, finesse and terroir. It has a well-defined bouquet, raspberry and black berry fruit intermingling with black truffle and sous-bois scents. The palate is very "serious" on the entry, saline on the entry with touches of bitter cherry, brambly black fruit and a little tar. There is certainly very fine structure here and superb balance, although patience will be needed. What a fabulous example of the vintage. Bravo Nicolas Groffier!”.

Domaine Robert Groffier is managed by Robert Groffier’s grandson - Nicolas Groffier.

The roots of the domaine go back to the 19th century when Jules Groffier founded the domaine, but only his son - Robert Groffier began the practice of domaine-bottling.

Nicolas Groffier does not use a sorting table. He just makes sure that the grapes coming to the winery are healthy. The vinification is carried out from partially destemmed grapes. After desteeming the grapes are cooled in a stainless steel vat for 10 to 12°C. The fermentation is conducted in 4 or 5 days with natural yeasts. The juice is given a short punching down, the temperature is allowed to rise up to 35°C. After 17-20 days of maceration, the temperature descends to 20-22°C.

The percentage of new wood varies from cuvée and vintage, in particular no new wood for village wines and 100 percent new wood for grands crus.

The racking processes in a year after maturation. The wines are bottled before Christmas without fining, nor filtration.