Domaine Alain Jeanniard is a family estate located in Morey-Saint-Denis, Burgundy. The vineyards of the domaine cover 7 hectares. The winemaker is Alain Jeanniard, who cultivates the holdings according to the sustainable approach with HVE certificate.

Top wines of Domaine Alain Jeanniard are: Morey-Saint-Denis Premier Cru Les Chenevery, Morey-Saint-Denis Cuvée Vieilles Vignes, and Nuits-Saint-Georges Les Poisets. The Morey-Saint-Denis Premier Cru Les Chenevery 2015 scored 90+, the Morey-Saint-Denis Cuvée Vieilles Vignes 2015 scored 90+, and the Nuits-Saint-Georges Cuvée Les Poisets 2015 scored 90 by the Wine Advocate.

Robert Parker’s tasting notes on the Morey-Saint-Denis Premier Cru Les Chenevery 2015 are: “The 2015 Morey-Saint-Denis Premier Cru Les Chenevery is among the most marked by whole cluster fermentation of all the wines in the range, offering up a youthfully primary nose of red and black cherries, warm spices and a stemmy top-note. On the palate, the wine is medium to full-bodied, with a sapid core of fruit, juicy acids and fine but firm tannins which assert themselves on the chewy finish. Time may prove me wrong, but I'm not sure this represents a substantial improvement over Jeanniard's excellent village wines”.

Domaine Alain Jeanniard is managed by Alain Jeanniard, his winegrower career goes back to 2000. He started with just half a hectare of Morey-Saint-Denis. He gained his experience in Hospices de Beaune, making two Côte de Nuits grands crus: Mazis-Chambertin and Clos de la Roche.

Since 2003 Alain Jeanniard has also been producing wines under his own négociant** label - Grands Vins de Bourgogne Alain Jeanniard.

Domaine Alain Jeanniard is farmed according to the sustainable principles with HVE certificate. The winemaker - Alain Jeanniard follows reasoned pest management, which means that treatments against diseases and pests are moderate according to the symptoms and that only environmentally friendly products are used. The soil is regularly ploughed. In order to limit yields, appropriate pruning and a “green” harvesting are carried out.

Alain Jeanniard uses 50 percent of whole bunches for vinification. The juice is vatted during 4 weeks with punching down.

The wines are matured for 16 months in oak barrels. The percentage of new wood does not exceed 15.

In order to keep the freshness of the varietal aromas of the grapes, Alain Jeanniard adds a moderate quantity of sulphur.