Domaine Lejeune is located in picturesque Pommard, Burgundy. The vineyards are farmed with biodynamic certification since 2018. Aubert Lefas, the current winemaker, farms 10 hectares of the domain’s vineyards.

The top wines of the domaine are: Pommard Premier Cru Les Rugiens, Pommard Premier Cru Les Argillières. Pommard Premier Cru Les Rugiens 1990 scored 93, Pommard Premier Cru Les Argillières 1990 scored 90 by the Wine Advocate.

Robert Parker comments on Pommard Premier Cru Les Rugiens 1990: “The 1990 Pommard-Rugiens is even richer and more multi-dimensional than the 1990 Pommard-Les Argillieres. Saturated dark ruby/purple, the wine's tight nose opens with airing to reveal jammy aromas of black-cherries and red-currants, intertwined with roasted scents of oak. Superbly concentrated, with excellent definition, this deep, broodingly backward, yet compellingly rich Pommard is a magnificent head-turner. Anticipated maturity: 1997-2010.”

Domaine Lejeune has been managed by Aubert Lefas, who is in charge of vinification since 2005. He succeeded his father-in-law François Jullien de Pommerol - agricultural engineer and former professor of oenology at the Lycée Viticole de Beaune.

The estate had been founded at the end of the eighteenth century and shares its history with Domaine de Courcel. Since that time the ownership has been passed down from aunts to nieces over the past five generations. It is named after Maxime Lejeune, at the time of his management, in the second half of the 19th century, it has extended over more than 20 hectares. Nowadays the domaine belongs to the Jullien de Pommerol family.

Domaine Lejeune has been certified biodynamic since 2018. Aubert Lefas is dedicated to whole-bunch fermentation, all the stems are being retained. Late harvesting is conducted, as whole-bunch fermentation requires the stems to be properly ripe. After that, approximately 25 percent of the grapes are being treaded by foot in shallow baths. After that, the semi-carbonic maceration in the bottom of the vats starts. Then the vats are filled with the rest of the whole bunches. Punching down is conducted in 5 or 6 days. One sector of the vat is being tackled all the time to release the remaining juice and unfermented sugar. After about 20 days, the skins are being pressed to release more sugar into the juice, which is later united with free-run juice to complete the alcoholic fermentation. The wines are staying cool in barrels for the first winter for precipitation. Total time in barrels is 18 months after the malolactic fermentation. The percentage of new woods in barrels depends on the appellation and varies from 25 to 50 percent.