Domaine Blain-Gagnard is located in Chassagne-Montrachet, Burgundy. The vineyards cover 20.5 hectares. The winemaker is Jean-Marc Blain, who cultivates according to the sustainable approach without a certificate.

The domaine’s wines are elegant, stylish and finesse.

Top wines of Domaine Blain-Gagnard are: Montrachet Grand Cru, Criots-Bâtard-Montrachet Grand Cru, and Chassagne-Montrachet Premier Cru les Caillerets. The Montrachet Grand Cru 2013 scored 95, the Criots-Bâtard-Montrachet Grand Cru 2012 scored 95, and the Chassagne-Montrachet Premier Cru les Caillerets 2014 scored 93 by the Wine Advocate.

Robert Parker’s tasting notes on the Montrachet Grand Cru 2013 are: “The 2013 Montrachet Grand Cru has a strict and linear bouquet: brilliantly defined and overflowing with mineral scents – flint and granite. The palate is very well defined, quite powerful, with extremely well-judged acidity, touches of freshly sliced melon and white peach, long and somehow languorous on the persistent finish. This is a magnificent Montrachet from Jean-Marc Blain, however there is just a single barrel this year”.

Domaine Blain-Gagnard is managed by the founder and winemaker - Jean-Marc Blain. Before marrying Claudine Gagnard, Jacques Gagnard’s daughter and setting up the domaine in 1980, Jean-Marc Blain studied oenology in Dijon University. Nowadays, The Blain family has a son - Marc-Antonin Blain, who manages one or two family vineyards under his own name.

Domaine Blain-Gagnard vineyards are farmed according to the sustainable approach without a certificate.

On Burgundy Report Jean-Marc Blain tells about the vinification: “For the reds we normally destem, but there are some occasional tests like in 2008 when our Morgeot had percent. Fermentations of reds are still in the red-painted concrete tanks of the grandfather – we keep them as we like the thermal mass that the concrete brings – resin-lined so easy to clean. Overall we have not much more than 15 to 20 percent new wood in the whites, except for the grand crus which are closer to percent. We usually have a day of grand crus when all three are harvested the same day. The whites settle for 24 hours after going through one of two pneumatic presses, then they are dropped into the cellar to ferment in barrel. Here we had problems with oxidation between 95 to 02, we don’t think so from 2003 onwards, we stay with cork here”.