Domaine Olivier Jouan is situated in Hautes-Côtes-de-Nuits, within the village of Arcenant in Burgundy. The domaine’s vineyards include 8.5 hectares within various appellations as well as grands crus and premiers crus. Olivier Jouan is the winemaker of the domaine. The viticulture of the domaine follows an organic approach, without certification.

Olivier Jouan makes dense, dark, concentrated wines. The wines of the domaine are also marked with complexity, excellent ageing potential and perfectly express the terroir.

The top wines of the domaine are: Morey-Saint-Denis Premier Cru La Riotte, Morey-Saint-Denis Premier Cru Les Ruchots, and Charmes-Chambertin Grand Cru. The Morey-Saint-Denis Premier Cru La Riotte 2008 scored 91, Morey-Saint-Denis Premier Cru Les Ruchots 2012 scored 90, and Charmes-Chambertin Grand Cru 2008 scored 90 by the Wine Advocate.

Robert Parker’s tasting notes on the Morey-Saint-Denis Premier Cru La Riotte 2008: “The 2008 Morey-Saint-Denis Premier Cru La Riotte, which comes from vines planted in 1934 and lie next to Hubert Lignier’s, has a light but focused bouquet with green bell pepper-infused, red berry fruit, nicely integrated oak with good definition. The palate is clean and fresh, far more cohesive and with better substance than the Les Ruchots 08, with a fine grip on the masculine finish that will benefit from another 12 months in the bottle. Bravo!”

Domaine Olivier Jouan has been managed by Olivier Jouan since 1999. He is the fourth generation of growers in the Olivier family, but the first in the family to make wine commercially under the name of Domaine Olivier Jouan. Olivier Jouan inherited the vineyards from his father and one of his uncles.

Olivier Jouan studied oenology at Lycée Viticole in Beaune.

After founding the domaine Olivier Jouan and his wife Isabelle Jouan moved into a 17th century home with a cellar arranged for vinification.

Domaine Olivier Jouan is a one-man domaine and Olivier Jouan does all the work by himself.

Domaine Olivier Jouan’s vineyards are farmed according to organic principles, without certification.

Harvesting is late and done manually. Yields are kept low.

The percentage of whole bunches for vinification is very small, the grapes are mostly destemmed. Ageing is done in barrels and lasts from 14 to 18 months.