Domaine Jean Chartron is a well-known domaine based in Puligny-Montrachet, Burgundy. The vineyards of the domaine cover 14.5 hectares within 23 appellations. Jean-Michel Chartron cultivates the vineyards organically, without certification.

The domaine specializes in good white wines, which express their terroir through a diverse range of aromas and flavours.

The top wines of the domaine are: Chevalier Montrachet Grand Cru Clos des Chevaliers, Montrachet Grand Cru and Bâtard-Montrachet Grand Cru. The Chevalier Montrachet Grand Cru Clos des Chevaliers 2014 scored 97, the Montrachet Grand Cru 2018 scored 95 and the Bâtard-Montrachet Grand Cru 2016 scored 94-96 by the Wine Advocate.

Robert Parker’s tasting notes on the Chevalier Montrachet Grand Cru Clos des Chevaliers 2014: “Tasted blind at the annual Burgfest tasting the 2014 Chevalier Montrachet Grand Cru Clos des Chevaliers has a very tensile, mineral-driven bouquet, not powerful but supremely well delineated with a touch of blackcurrant leaf developing with time. The palate is fresh and vibrant on the entry, real tension and structure here, with disarming salinity on the persistent finish that fans out in true grand cru fashion. Bravo Monsieur Chartron, this is a flat-out brilliant Clos des Chevaliers.”

Domaine Jean Chartron has been managed by Jean-Michel Chartron since 1994 with the assistance of his sister Anne-Laure Chartron. They are the 5th generation of the family managing the domaine.

Until 2004 he took part in the négociant business Chartron & Trébuchet, which occurred to be financially unprofitable.

The estate was established in 1859 by the cooper named Jean-Edouard Dupard, whose daughter Eugénie Dupard, married Jean-Edmond Chartron and started the union Dupard and Chartron. These surnames are engraved in the stones of the doors of the vineyards.

All the following generations of the Dupards and Chartrons contributed to the development of the domaine.

Domaine Jean Chartron is farmed organically, without certification.

On Burgundy Report, the winemaker Jean-Michel Chartron describes his approach as follows: “basically I am to all intents and purposes Bio‘ he says, ‘but not to the extent that I’m prepared to lose everything; if it’s too dangerous then I will use whatever is needed.”

Fermentation and maturation are done in oak barrels. New wood usage depends on the plot and varies between 10 to 40 percent. The barrels used are mostly produced by François Frères, Damy, Seguin-Moreau and Chassin.

Jean-Michel Chartron practices swapping grapes from his different vineyards so that his portfolio becomes more diverse and affordable.