Domaine Jean-Louis Chavy is located in Puligny-Montrachet, Burgundy.

Jean-Louis Chavy farms his 7 hectares of vineyards according to a sustainable approach, without the certification.

The domain makes classy wines with good natural acidity and rich flavours.

The top wines of the domaine are: Puligny-Montrachet Premier Cru Les Folatières, Puligny-Montrachet Premier Cru Clavoillon and Puligny-Montrachet Premier Cru Les Perrières. The Puligny-Montrachet Premier Cru Les Folatières 2012 scored 92, the Puligny-Montrachet Premier Cru Clavoillon 2012 scored 90 and the Puligny-Montrachet Premier Cru Les Perrières 2012 scored 89 by the Wine Advocate.

Robert Parker’s tasting notes on the Puligny-Montrachet Premier Cru Les Folatières 2012: “The pick of Jean-Louis Chavy’s wines is the 2012 Puligny-Montrachet Premier Cru Les Folatieres. It has a very tight and controlled nose but give it a few swirls et voila! There are wonderful granitic, fume scents that begin to emerge with a shard of orange rind. The palate is fresh and vibrant, well-balanced and tense with a peacock’s tail of citrus lemon and lime on the composed finish. Very fine. Drink 2016-2026.”

Domaine Jean-Louis Chavy is managed by Jean-Louis Chavy, assisted by his son Paul Chavy. Together they have started a few négociant contracts. The Chavy family lives in the village of Puligny-Montrachet for over 200 years. But it was Jean-Louis Chavy’s father - Gérard Chavy, who started bottling at the domaine.

Jean-Louis Chavy and his brother Alain Chavy worked with their father Gérard Chavy from 1986 until his retirement in 1997. Then the brothers continued to work together until 2003 when they decided to equally divide Domaine Gérard Chavy. Most of the vineyards were split equally, but Alain Chavy kept the Pucelles vineyards and a bigger slice of Clavoillon, while Jean-Louis Chavy took all of the Perrières vineyards.

Domaine Jean-Louis Chavy’s vineyards are farmed according to sustainable principles, without certification.

The soils have been ploughed manually since 2009, the harvesting is done manually.

The grapes are crushed before being pressed. The fermentation process with natural yeasts follows after cooling and settling. During the fermentation, 350-litre barrels are used. The percentage of new wood doesn’t exceed 20 percent. Jean-Louis Chavy gave up stirring in 2014.

Ageing lasts from 12 to 16 months.