Domaine Gérard Mugneret is an eminent representative of Vosne-Romanée winemaking. The estate owns 4 hectares of vineyards. Since 2012, Pascal Mugneret - the current owner of the domaine, decided to move towards the biodynamic concept.

The best wines of Domaine Gérard Mugneret are Echézeaux Grand Cru, Nuits Saint-Georges Premier Cru Les Boudots and Nuits-Saint-Georges Premier Cru La Richemone. The Echézeaux Grand Cru 2019 scored 94-96, Nuits Saint-Georges Premier Cru Les Boudots 2012 scored 94-95, Nuits-Saint-Georges Premier Cru La Richemone 2020 scored 93-95 by the Wine Advocate.

The Echézeaux Grand Cru 2019 noted by Rober Parker: “The 2019 Echézeaux Grand Cru is the fruit of a sharecropping agreement with Domaine Mugneret-Gibourg in lieu-dit Quartiers de Nuits. Unfurling with aromas of cassis, smoky plums, orange rind, violets and loamy soil, it's full-bodied, ample and enveloping, with lively acids and a broad, perfumed finish.”

The wines of the domaine are harmonious, charming, velvety and exquisite.

The domaine is named after Gérard Mugneret, who became in charge of the domaine in 1973. Since 2005, his son - Pascal Mugneret has been at the helm of the domaine.

The roots of the domaine go back to Pascal’s Mugneret great-grandfather - Eugène Mugneret, who gained the first plots of the vineyards but didn’t intend to become a vigneron. However, shortly after The First World War, this intention was implemented by his son, René Mugneret, who became the first vigneron in the Mugneret family and managed the domaine till 1973.

The domaine is run according to the principles of biodynamics since 2012. The vines and the cellar are in rhythm with the lunar and planetary configurations. Since 2006, Pascal Mugneret stopped the usage of herbicides.

Till 2012 the grapes were always totally destemmed, but since 2018 the percentage of whole bunches in the vinification process may be 60 percent or even more. Also, Pascal Mugneret applies a moderate cool maceration for 4-5 days. The fermentation process is conveyed in the tank, and it takes 2-3 weeks.

The first racking is done after the wine’s malolactic fermentation. Then, the maturation process begins and lasts from 15 to 18 months. The new oak percentage is diminished - only 25-30 percent.

The bottling is conveyed without any filtration or fining.