Domaine Chevalier Père & Fils is one of Jean-Claude Boissot’s holdings located in Ladoix-Serrigny. The estate owns 14.21 hectares of vineyards. The current winemaker is Chloé Chevalier, one of Claude’s Chevalier daughters.

The top wines of the domaine are Corton Charlemagne Grand Cru, Corton Rognet Grand Cru and Ladoix-Serrigny Les Gréchons Premier Cru. The Corton En Charlemagne Grand Cru 1982 scored 94, Corton Rognet Grand Cru 2018 scored 92 and Ladoix-Serrigny Les Gréchons Premier Cru 2002 scored 90 by the Wine Advocate.

Robert Parker noted the Corton En Charlemagne Grand Cru 1982: “Still on the youthful side, the 1982 Corton-Charlemagne Grand Cru from Domaine Chevalier was superb (and strongly reminiscent of the Bonneau du Matray wines in their heyday). Notes of lemon oil, iodine, chalky soil tones and white flowers, framed by a touch of hazelnut, are the prelude to an impressively concentrated, incisive wine with a bottomless core, lovely purity and a searingly intense finish. On tasting this, the lone bottle of 1978 resting in my cellar instantly became one of my more treasured possessions. This could continue to improve for more than a decade.”

The wines of the domaine are delicious, soft, splendid and delicate.

At present, Claude’s Chevalier daughters are gradually taking over the reins of the domaine. Chloé Chevalier is responsible for the vineyards and the winery, while Julie Chevalier is responsible for the commercial part. Claude Chevalier succeeded his father, Georges Chevalier, in 1994.

The history of the domaine goes back to 1850, when it was founded by Emile Dubois. After the First World War the holdings were passed to Marcelle Dubois, his daughter and his son-in-law - Emile Chevalier. In the course of time, Emile Chevalier was succeeded by his son - Georges Chevalier. Since 1959, Georges Chevalier started to bottle all the harvest at the domaine. Claude Chevalier joined his father, Georges Chevalier, in 1975.

The harvesting is done by hand.

In the winery, the red grapes are sorted and cooled down for pre-fermentation maceration, which lasts one week. After that, the fermentation process begins and lasts for one week too; in addition, pumping over and then punching down is carried out. The wine racking is followed by 12 months of maturation. New wood barrels are used only for the grands crus.

The white grapes are pressed and cooled. The fermentation process takes from 4 to 12 weeks. The percentage of new wood barrels is 20 percent for the village wines, 30 percent for the premiers crus and 40 percent for the grands crus. Maturation lasts from 10 to 12 months. Before bottling, the wines are fined, filtered, and stayed for 2 or 3 weeks.