Domaine Jacques Prieur holds 21 hectares of vineyards within the rarest patterns of terroirs. The domaine owns almost one third of all Burgundian grands crus appellations: Montrachet, Chevalier-Montrachet, Corton-Charlemagne, Corton-Bressandes, Echézeaux, Clos Vougeot, Musigny, Chambertin and Chambertin Clos de Bèze. The vines are cultivated according to sustainable principles regarding some rules of biodynamics. Currently, the domaine is managed by the Labruyère family and the Prieurs family.

The top wines of Domaine Jacques Prieur are Vougeot Grand Cru Clos de Vougeot, The Montrachets Grand Cru Le Montrachet, Chambolle-Musigny Grand Cru Musigny. The Vougeot Grand Cru Clos de Vougeot 2002 scored 96-99, Montrachets Grand Cru Le Montrachet 1995 scored 97, Chambolle-Musigny Grand Cru Musigny scored 95-97 by the Wine Advocate.

Robert Parker noted the Vougeot Grand Cru Clos de Vougeot 2002: “Yes, I admit it. I was convinced Prieur had screwed up by placing the 2002 Clos Vougeot after his Chambertin and Musigny, particularly after tasting the heights they achieved in this stellar vintage. I was wrong, it deserved the place of honor. Monstrous amounts of spices imbued with blackberries are found in its powerful aromatics. It is full-bodied, revealing a massive breadth, a liqueur of syrupy cassis and blackberries that linger seemingly forever in the mouth. Its broad shoulders, perfect ripeness, and fabulous density of fruit must be experienced to be believed. This stunning wine melds super-ripe characteristics with exquisite balance, nobility with boisterousness. Projected maturity: 2009-2024. Bravo!”

The style of the wines is full of freshness, harmony, sophistication and power.

At present, Domaine Jacques Prieur is led by a team of Edouard Labruyère, Nadine Gublin, Martin Prieur, and Daniel Godefroy. Edouard Labruyère is in charge of all family wineries located in Champagne, Bordeaux and Burgundy. He succeeded his father, Jean-Pierre Labruyère, in 2008.

Nadine Gublin is the winemaker of the domaine since 1990, and a technical manager since 2009. She was granted "1998 Best French Winemaker" by Revue du Vin de France. Besides, Nadine Gublin is the winemaker of Domaine Labruyère in Moulin-à-Vent.

Daniel Godefroy has been responsible for the domaine’s viticulture since 1997. Martin Prieur joined the domaine in 1990, he is responsible for the commercial part.

The domaine was founded in 1868 by Claude Duvergey and Marie Taboureau as Duvergey-Taboureau House. However, Claude Duvergey plunged into the wine-growing business only after purchasing the holdings of "Les Herbeux" in Meursault in 1879. In 1889, he bought the Clos de Mazeray Monopole, a parcel of Volnay Santenots, 4.5 hectares of Clos Vougeot and 2 plots in Chambolle-Musigny. In 1890 Claude Duvergey became the single owner of the notable Clos des Santenots in Volnay. Claude Duvergey died in 1920, and all of his property was bequeathed to Jacques Prieur. As Claude Duvergey and Marie Taboureau had no direct heirs, the reins of the domaine were taken over to Jacques Prieur, son of Marie's Taboureau niece - Hélène Taboureau and her husband Henri Prieur. Marie Taboureau remained a stakeholder of the domaine.

In 1935, after Marie’s Taboureau death, Jacques Prieur succeeded the helm of the domaine. In 1956 he renamed the domaine to Domaine Jacques Prieur. Besides, Jacques Prieur was a co-founder of the famous Chevaliers du Tastevin. In 1974 the domaine was taken over by six children of Jacques Prieur. In 1988, five families of winegrowers and entrepreneurs from the southern part of Burgundy, with the Labruyère family among them, united to avoid selling Domaine Jacques Prieur to foreign shareholders.

The domaine owns such monopoles - Clos de la Féguine, Clos de Mazeray, Les Santenots and Les Santenots du Milieu.

The vineyards of Domaine Jacques Prieur are treated according to sustainable principles and regarding some rules of biodynamics.

The date of harvesting depends on the grapes' phenolic ripeness and level of sugar. Harvesting is done by hand. The grapes are double-sorted on the sorting table.

The red grapes are totally destemmed, but sometimes, depending on the vintage, whole bunches are used. Maceration lasts for 20 days in open wooden vats. Alcoholic fermentation is usually followed by malolactic fermentation. Maturation is carried out in oak barrels, with 50 or 80 percent of new oak used for the grand crus and 30 percent for the premiers crus; the ageing takes nearly 20 months.

The whole bunches of white grapes are squeezed under the pneumatic press. After that, the juice is left for 12 or 14 hours. Alcoholic fermentation is usually followed by malolactic fermentation. Maturation takes place in oak barrels and lasts for nearly 20 months.