Domaine Michèle & Patrice Rion is situated in Nuits-Saint-Georges and Chambolle-Musigny appellations with 6 hectares of vineyards in ownership. The winemaker of the domaine is Maxime Rion who farms the vineyards naturally, but they are not certified organic.

The top wines of the domaine are Nuits-Saint-Georges Premier Cru Clos Saint Marc, Nuits-Saint-Georges Premier Cru Clos des Argillières, Chambolle-Musigny Premier Cru Charmes. Nuits-Saint-Georges Premier Cru Clos Saint Marc 2016 scored 91-93, Nuits-Saint-Georges Premier Cru Clos des Argillières 2016 scored 91-93, Chambolle-Musigny Premier Cru Charmes 2016 scored 90-92 by The Wine Advocate.

Robert Parker about the Nuits-Saint-Georges Premier Cru Clos Saint Marc 2016: “It has an engaging, broody bouquet that draws you in: darker fruit than the Clos des Argillières with sous bois and light morel aromas emerging with aeration. The palate is very well structured, quite compact with a fine line of acidity, grippy in the mouth and obdurate toward the finish. This will require long-term cellaring but it will be worth the wait.”

Since 2005 the winemaker of the domaine is Maxime Rion, who joined Domaine Michèle & Patrice Rion after completing oenology studies in Dijon. He is the son of Michèle Rion and Patrice Rion. Together they created the domaine in 1990, at a time when Patrice was still in charge of his family’s domaine (Daniel Rion). Before creating his own estate Patrice Rion was famous for his work for his family domaine, as an innovator. He vastly increased the presence of his family domaine on the international market. In 2006 Patrice Rion gained additional land in Nuits- St-Georges and between 2006 and 2015 the Rions also had a double contract to farm the vineyards and buy the grapes of a small domaine in Chambolle-Musigny, including Les Amoureuses and Bonnes Mares. Patrice Rion also built his own winery in 2000 and created his own negociant business, SARL Patrice Rion.

Maxime Rion from Domaine Michèle & Patrice Rion has a rigorous approach to viticulture, which ensures the natural farming style even without organic certification.

During the season, the vines are pruned short, the vine selection is very strict, yields are limited. During solids processing weed killers are not used, plows and sometimes hoes are used to control weeds. The grapes' ripeness is tested during the last days before harvest with lab analyses and frequent tasting. . Transport to the winery is made in 18-kilograms baskets. After that the winemaking process starts. Sorting is made by hand with the help of sorting tables. From 70 to 100 percent of grapes are being destemmed and proceeded to fermenting tanks by gravity. After the juice has been cooled down for a few days before fermentation, the gradual heat up begins. The maceration lasts 18 to 21 days. Seven days at 11 to 12°C, followed by two weeks fermentation and post-fermentation, not exceeding 32°C. Aging is conducted with little oxygen contact on fine lees for 15 to 18 months, in oak barrels. The wines are not being racked. For premier crus and village wines, about 40 to 50 percent of new oak is used. To homogenize the cuvee the wines spend 1 to 2 months in a stainless-steel tank. The bottling is conducted with hygiene standards with different possible types of closure and specially designed bottles to avoid leakage.