Domaine Thénard is based in Givry in Côte Chalonnaise, Burgundy. The domaine territories include 18 hectares of vineyards, farmed according to sustainable principles, without certification. Jean-Baptiste Bordeaux-Montrieux is the winemaker of the domaine. The monopole Givry Clos Saint Pierre belongs to the domaine.

The wines of the domaine are well-balanced and show a good ageing ability.

The top wines of the domaine are Montrachet Grand Cru, Grands Echezeaux Grand Cru and Chassagne-Montrachet Premier Cru Clos Saint-Jean. On JMIB the Montrachet Grand Cru 2014 scored 95, the Grands Echezeaux Grand Cru 2018 scored 91-94 and the Chassagne-Montrachet Premier Cru Clos Saint-Jean 2018 scored 91-93.

Jasper Morris’s tasting notes on the Montrachet Grand Cru 2014: “Infanticide perhaps, but this wine is already quite accessible with only the faintest whiff of reduction. There is an abundance of yellow fruit, washing over the palate in waves with a depth of flavour that the appellation expects. The wine becomes a little more closed with time in the glass but correspondingly steelier.”

Domaine Thénard has been managed by Jean-Baptiste Bordeaux-Montrieux since 1977. He is now joined by his son André Thénard.

The Thénard family owned vineyards in Givry since 1760. The domaine was founded by Baron Paul Thénard in 1842.

In 1872, Baron Paul Thénard acquired two large parcels in Le Montrachet of 1.86 hectares, Plot 32 and 34, which made the domaine the 2nd largest landholder in Montrachet. Additional vineyards purchases were done in the 20th century - grands crus vineyards Clos du Roi in Corton and Les Grands Echezeaux in Flagey. Previously, almost all the harvest was sold to trading house Roland Remoissenet, but most wines are now bottled under domaine’s label. Though, a big portion of Montrachet is still sold to négociants.

Domaine Thénard is farmed according to sustainable principles, without certification.

The red wines are destemmed after the sorting. Both colours are then cooled up to 12°C, to start the vinification gently. The fermentation is done in wooden vats. In addition, pumping over and occasional punching down are carried out. The maturation depends on the plot and can be carried out either in barrels, or foudres. New wood is limited from 5 to 50 percent. Bottling is done in 27 months without racking.