Domaine Mongeard-Mugneret is one of the winemaking pearls settled in Vosne-Romanée. The estate owns 30 hectares of vineyards. The vines are treated according to the sustainable approach tending towards organic. The current winemaker of the domaine is Vincent Mongeard.

The top wines of Domaine Mongeard-Mugneret are Vosne-Romanée Richebourg Grand Cru, Les Grands Echézeaux Grand Cru and Echézeaux Grand Cru La Grande Complication.

The Vosne-Romanée Richebourg Grand Cru 2019 scored 96, Les Grands Echézeaux Grand Cru 2019 scored 96, Echézeaux Grand Cru La Grande Complication scored 96 by the Wine Advocate.

Robert Parker described the Vosne-Romanée Richebourg Grand Cru 2019: “The 2019 Richebourg Grand Cru has turned out brilliantly, offering up a complex bouquet of cherries, berries and plums mingled with oriental spices, rich soil tones, rose petals and blood orange. Full-bodied, velvety and layered, it's muscular and concentrated, with huge reserves of fruit that largely conceal its broad-shouldered chassis of ripe, velvety tannins. Long and penetrating, this is the high point of Vincent Mongeard's portfolio this year.”

The wines of the domaine are pretty intense, elegantly muscular, with notes of fruit and rose petals.

At present, Domaine Mongeard-Mugneret winemaker is Vincent Mongeard. He succeeded his father, Jean Mongeard, who was in charge of the domaine from 1945 till 2020. Jean’s Mongeard wife, Lisette Manière, made significant contributions to the domaine's holdings through subsequent vineyard purchases.

The domaine originated from the marriage of Eugène Mongeard and Edmée Mugneret in 1919.

The approach applied at the domaine is sustainable, but it tends towards organic when we speak about the premier and grand cru.

Vincent Mongeard personally manages the viticulture process and passionately takes part in it.

In the late autumn, the initial pruning and soil ridging is made - to remove excessive branches and protect the vines from frosts. In order to control the crop and for better ventilation of the grape bunches, Vincent Mongeard applies severe pruning. In the summer, the pre-green harvesting is conveyed - as it allows to control the quantities, qualities and maturity of the yield. Harvesting is done manually.

In the winery - the grapes are totally destemmed except for the appellation Richebourg - one-third of the stems is kept. After that, the crop is transferred to the vats, where the fermentation takes place. Additionally, a moderate cool maceration for 4-5 days is conveyed. After the fermentation process, which takes 12 or 15 days, the devatting and light pressing is made. As soon as the juice is pressed, it is moved to new barrels. The malolactic fermentation is conducted after a couple of months in the barrels.

The domaine uses oak barrels from l’Allier, la Nièvre; the woods are open-air dried and slightly burnt.

During the first racking, the fine sediments are removed from the wines. A second racking is conveyed during the following winter, and it prepares the wines for the bottling. The maturation lasts from 18 to 22 months. The bottling process is done without filtration; fining is made only if necessary.