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. With 44 hectares of meticulously cultivated vineyards under organic certification, this estate is renowned for producing some of Burgundy’s most exquisite wines. Sylvie Poillot is at the helm of Domaine de la Vougeraie, overseeing all operations with precision and dedication, and Jean-Luc Rousseau now leads the oenology team. The 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 it concludes with a long and fragrant finish. Vougeraie's style was immediately apparent, but it finds its perfect foil in Musigny.”

Since 2017, Sylvie Poillot has led Domaine de la Vougeraie with a firm focus on efficiency and excellence, managing all aspects of the estate. Jean-Luc Rousseau now leads the oenology team at Domaine de la Vougeraie. Having been with the estate for over 20 years, Rousseau’s expertise is complemented by a talented team, including Timothée Gaussorgues, an oenologist and engineer, and Camille Leynaud, another distinguished oenologist. Together, this team upholds the domaine’s longstanding tradition of producing wines of exceptional quality while continuously pushing the boundaries of viticulture. Domaine de la Vougeraie came into existence in 1999, born out of Jean-Claude Boisset’s decision to consolidate his various vineyard holdings, many of which had been amassed over the years. The name "Vougeraie" pays homage to the family home, symbolising the filiation of Jean-Claude and Claudine Boisset with their children Nathalie Boisset and Jean-Charles Boisset, who stood 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 of 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 harmonise 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.