Domaine Lécheneaut is a prominent family estate located in Nuits-Saint-Georges, Burgundy. It owns 12 hectares of prestigious vineyards across 23 appellations such as Nuits-Saint-Georges, Chambolle-Musigny, Vosne-Romanée, Gevrey-Chambertin and Morey-Saint-Denis. The viticulture of the domaine is treated according to organic principles but without certification.

The current winemakers are Philippe Lécheneaut and Vincent Lécheneaut. Their wines are delicious, fruity, generous and delightful.

The top wines of the domaine are Morey-Saint-Denis Clos de la Roche Grand Cru, Nuits-Saint-Georges Premier Cru Les Pruliers and Nuits-Saint-Georges Premier Cru Les Damodes. The Morey-Saint-Denis Clos de la Roche Grand Cru 2002 scored 98-100, Nuits-Saint-Georges Premier Cru Les Pruliers 2002 scored 94-96, Nuits-Saint-Georges Premier Cru Les Damodes 2005 scored 93-94 by the Wine Advocate.

Robert Parker’s tasting notes on the Morey-Saint-Denis Grand Cru Clos de la Roche 2002: “Unquestionably one of the finest wines produced in the vintage, the Lecheneaut brothers’ 2002 Clos de La Roche bursts from the glass with awesome aromas of anise, black fruits, licorice, and a myriad of spices. It is packed and stacked with fruit, powerful, generous, noble, perfectly harmonious, and balanced. Loads of sweet melted tannin can be discerned in its awe-inspiringly long finish. This profound effort is an essence of Clos de La Roche and stands as testimony to the magnificent work and decision making of Philippe and Vincent Lecheneaut. Projected maturity: 2008-2018. Bravo!”

Since 1985, the domain has been managed by two brothers - Philippe Lécheneaut and Vincent Lécheneaut. They succeeded their father - Fernand Lécheneaut, who founded the domaine in the 1950th.

Since 2000, the vines of Domaine Lécheneaut have been cultivated in accordance with organic principles. In order to preserve the health of the soils, the vineyards are ploughed. The vines are pruned and disbudded to control the yields; additionally, the extra leaves are stripped for better aeration. The harvesting lasts for one week and is conveyed only when the grapes acquire the optimal level of sugar, acidity, and phenolic ripeness. After the harvesting, the grapes are selected and sorted into open boxes.

In the winery, the second sorting is carried out with the help of the vibrating table - it helps to get rid of the insects and debris. Afterwards, the grapes are destemmed totally or partially, depending on the vintage, and transferred into the fermentation vats. The grapes’ skin has its own yeasts, with the help of which, the alcoholic fermentation begins. It lasts for 2 or 3 weeks, depending on the vintage and the grapes' characteristics; additionally, punching down and pumping over are carried out. The wine is removed from vats only after a number of tastings and meticulous analysis of Philippe Lécheneaut and Vincent Lécheneaut.

The wine maturation is conveyed in the oak barrels and lasts for 18 months. Every year about one-third of the barrels are renowned, the percentage of new oak depends on the vintage and the cru. Malolactic fermentation is conveyed during the process of maturation.

The bottling is done without any fining or filtration.