Domaine Anne & Hervé Sigaut is a family estate located in Chambolle-Musigny, Burgundy. The vineyards of the estate are farmed according to the biodynamic approach. The current winemaker is Anne Sigaut, who produces pure and elegant wines with excellent length and fine-grained tannins.

Top wines of Domaine Anne & Hervé Sigaut are: Chambolle-Musigny Premier Cru Les Sentiers Cuvée Vieilles Vignes, Chambolle-Musigny Premier Cru Les Chatelots, and Chambolle-Musigny Premier Cru Les Noirots. The Chambolle-Musigny Premier Cru Les Sentiers Cuvée Vieilles Vignes 2016 scored 94, the Chambolle-Musigny Premier Cru Les Chatelots 2019 scored 92, and the Chambolle-Musigny Premier Cru Les Noirots 2017 scored 92 by the Wine Advocate.

Robert Parker’s tasting notes on the Chambolle-Musigny Premier Cru Les Sentiers Cuvée Vieilles Vignes 2016 are: “The 2016 Chambolle-Musigny Premier Cru Les Sentiers Cuvée Vieilles Vignes is absolutely superb, bursting from the glass with aromas of earthy cherries and berry fruit, mingled with notions of rose petal, smoked meats and blood orange. On the palate, the wine is medium to full-bodied, velvety and multidimensional, with excellent concentration, ripe acids and a strikingly long, penetrating finish. Production was low this year, but this Sentiers is well worth a special effort to seek out.”.

Since 2008 when Hervé Sigaut retired, Domaine Anne & Hervé Sigaut has been managed by Anne Sigaut.

The original domaine Sigaut was founded in Chambolle-Musigny in the early 19th century by Maurice Sigaut. In the 1950s he bottled his first wines: Chambolle-Musigny Premier Cru Les Sentiers. In the 1970s Hervé joined his father. In short, while he married Anne who would play a significant role in the development of the domaine and would sign her first vintage in 2004. In the same year the Sigaut family improved their production.

Domaine Anne & Hervé Sigaut is cultivated according to the ecological principles with organic influence.

Anne and Hervé are very attentive to the maturity, balance and health of grapes. Hervé follows the lunar calendar for the main intervention and Anne is responsible for purity and elegance of the wine. The harvest and the extraction are managed with the light hand of a friendly team of 30 grape pickers. To prevent grapes from being pressed together they use a picking bucket and then a box. In order to define intact berries, the Sigaut family chooses the technique of gravity vatting, proceeding by soft destemming. It helps to save the grapes' aromatic potential. During a long period of time, the use of new barrels is around 25 percent. It takes from 12 to 14 months to mature in wood and 6 months in a tank. Such processing allows wine to be bottled without filtration. Then it takes 5 years to reach its fullness.