Domaine Philippe Jouan is located in Morey-Saint-Denis, near Chambolle-Musigny and Vougeot, in Burgundy. The 3 hectares of vineyards are farmed according to HVE-certified sustainable approaches by Philippe Jouan, who currently manages the winemaking processes at the domaine.

Philippe Jouan’s wines are not especially deep in colour but have significantly pleasing graceful fruit and an admirable length.

The top wines of the domaine are: Clos Saint-Denis Grand Cru, Morey-Saint-Denis Premier Cru Les Sorbès, and Gevrey-Chambertin Aux Echézeaux.

The Clos Saint-Denis Grand Cru 2015 scored 95, the Morey-Saint-Denis Premier Cru Les Sorbès 2015 scored 93+, and the Gevrey-Chambertin Aux Echézeaux 2019 scored 90 - 92 by the Wine Advocate.

Robert Parker’s tasting notes on Clos Saint-Denis Grand Cru 2015: “The 2015 Clos Saint-Denis Grand Cru is superb, bursting with exuberant notes of cherries, cherry pit, rose petal and violets. On the palate, the wine is full-bodied, velvety and deep, with a lovely core of juicy fruit that conceals its structuring tannins, tangy acids, and a long, powerful finish. This is an unabashedly delicious Clos Saint-Denis, with all the fragrance and purity of which this vineyard is capable, and though it will be long-lived it would not be a crime to attack this in its youth to experience some of its early drama. The Jouan family's vines are located in the Maison Brulée sector adjacent to the Clos des Lambrays, and many of the vines are over 100 years old.”

Philippe Jouan is the winemaker at Domaine Philippe Jouan. Many of the vineyards come from Philippe’s grandmother, née Noirot. For a long time, a notable proportion of their production was sold to the négociant Drouhin. Philippe Jouan joined his father Henri Jouan in 2004. Philippe Jouan’s son assists in the vineyards these days.

The vines are ploughed and then managed according to a sustainable approach. The domaine is HVE-certified.

The grapes are destemmed just like in the time of Henri Jouan, the father of the current winemaker. Philippe Jouan uses an ancient vertical wooden press. He prefers to press the grapes lightly, not to allow any aggressive tannins into the wine. Up to 10 percent of the stems are added for vinification. New oak varies between 30 percent for the village wines and 70 percent for Clos Saint-Denis.

The wines are never pumped over or punched down, the process takes place due to natural gravity, where they are attentively topped up. Until recently, bottling was manual, but today, modern bottling line facilitates are used.