Domaine de la Vougeraie, which is part of the Jean-Claude Boissot’s holding, is situated in the south of Nuits-Saint-Georges in Prémeaux. The current oenologist of the domaine is Camille Leynaud-Prince who cultivates 44 hectares of vineyards under organic certification.

Top wines of the domaine are: Musigny Grand Cru, Chambolle-Musigny Grand Cru Bonnes Mares, Bâtard-Montrachet Grand Cru. Musigny Grand Cru 2015 scored 97, Chambolle-Musigny Grand Cru Bonnes Mares 2012 scored 97, Bâtard-Montrachet Grand Cru 2014 scored 96 be the Wine Advocate.

Robert Parker’s tasting notes on Chambolle-Musigny Grand Cru Musigny 2015: “Tasted blind, the 2015 Musigny Grand Cru bursts from the glass with an extravagantly perfumed bouquet of violets, raspberries, rose petals, candied ginger and spicy new oak. On the palate, the wine is full-bodied, ample and satiny, with an exquisitely elegant, seductive and layered profile, underpinned by succulent acids and concluding with a long and fragrant finish. Vougeraie's style was immediately apparent, but it finds its perfect foil in Musigny.”

Since 2015 the winemaker of Domaine de la Vougeraie is Camille Leynaud-Prince who used to be the assistant of Pierre Vincent. Pierre Vincent worked as the winemaker since 2006 after taking the winemaking duties from Pascal Marchand, who was in charge of the winemaking process since the creation of the domaine in 1999. That is the time when Jean-Claude Boisset decided to group together all the vineyard holdings he had acquired over the years. La Vougeraie is the name of the family home, symbolizing the filiation of Jean-Claude and Claudine Boisset with their children Nathalie Boisset and Jean-Charles Boisset, who were behind the creation of the estate in 1964.

The vineyards of Domaine de la Vougeraie are farmed according to organic certification. It means the exclusive use of natural treatments, in the vineyard and in the cellar, which can include copper, sulfur, mineral- and plant-based products. They are sprayed directly onto the leaf.

Harvesting is carried out by hand. Fermentation of red wines takes place in wooden vats after cold pre-fermentation maceration by keeping temperatures lower of a maximum 26°C during fermentation. Fermentation of both red and white wines takes place in wooden vats. The exclusive use of indigenous yeasts, punching down the cap and skins, and regular pumping over are all combined with handling to harmonize colours and aromas. There is no macerating for white wines. After systematic sorting of the Chardonnay grapes, they are pressed using gentle pneumatic cycles lasting three hours. It is then left to settle for a natural clarification. The wine is then put into barrels in the cellar using gravity. The marc is pressed through the delicate vertical press for naturally clearer juices that are transferred to the barrel by gravity. All of the estate’s wines are aged in oak, with just 20 percent of new wood. After the second fermentation in the barrel, this process lasts between 12 to 18 months. Then the wines are brought up to the vats using an air-powered system. Bottling takes place using gravity under a waning moon.