Domaine Fontaine-Gagnard is a family estate located in Chassagne-Montrachet, Burgundy. The current winemaker is Céline Fontaine, who farms 12 hectares of vineyards according to sustainable approach, without certificate. The wines are produced from 22 appellations in the villages of Chassagne-Montrachet, Volnay and Pommard. Clos Saint-Jean is a monopole of the domaine.

The wine style of the house is intense, good pronounced, and creaminess.

Top wines of Domaine Fontaine-Gagnard are: Montrachet Grand Cru, Bâtard-Montrachet Grand Cru, and Chassagne-Montrachet Premier Cru La Romanée. The Montrachet Grand Cru 2017 scored 96, the Bâtard-Montrachet Grand Cru 2013 scored 96, and the Chassagne-Montrachet Premier Cru La Romanée 2017 scored 94 by the Wine Advocate.

Robert Parker’s tasting notes on the Montrachet Grand Cru 2017 are: “The 2014 Montrachet Grand Cru is a completely different beast to the Bâtard-Montrachet. It delivers a payload of mineralité on the nose with intoxicating scents of lemon rind, limestone, white peach and a touch of walnut just brilliantly defined. The palate is extremely intense with perfectly judged acidity. This is a feisty Montrachet that is spicier than others that I have tasted in this vintage. It's a compelling wine that rivets you to the spot and it has an enormously long future. Bad news? Just one and a half barrels folks”.

Since 2007 Domaine Fontaine-Gagnard’s wine production has been in the hands of Céline Fontaine. She took over from her parents - Richard Fontaine and Laurence Gagnard.

Domaine Fontaine-Gagnard was founded in 1985 by Richard Fontaine and Laurence Gagnard. Richard Fontaine had some vines from the family, though he had an excellent career in the Air Force.

The wines are produced from 22 appellations in the villages of Chassagne-Montrachet, Volnay and Pommard.

Throughout the year, from pruning, the current winemaker - Céline Fontaine, strives to work her vines to give them the best quality potential at harvest. The vineyards are ploughed, regular soil analysis is carried out, annual replacement of dead vines is conducted, the cultivation is done sustainable.

The vinification methods remain classic, in particular, fermentation carried out under indigenous yeasts and the maturation lasts for 12 to 18 months in oak barrels. Each wine respects the same manufacturing process, and thus gives the best characteristics of its terroir. Only the addition of new barrels varies, from 15 to 20 percent for the village wines, and from 30 to 40 percent for the premiers and grands crus.