Domaine de la Pousse d'Or is a domaine, located in Volnay, between Pommard and Meursault, a few kilometers from Beaune. The current winemaker, Benoît Landanger follows a biodynamic approach on 17 hectares of vineyards, including 5 grands crus, 11 premier crus, and 3 monopolies.

The top wines of the domaine are Chambolle-Musigny Grand Cru Les Bonnes Mares, Volnay Premier Cru Clos de la Bousse d'Or, and Morey-Saint-Denis Grand Cru Clos de la Roche.

The Chambolle-Musigny Grand Cru Les Bonnes Mares 2009 scored 96, Volnay Premier Cru Clos de la Bousse d'Or 2009 scored 96, and Morey-Saint-Denis Grand Cru Clos de la Roche 2014 scored 94 - 96 by the Wine Advocate.

Robert Parker said that the Chambolle-Musigny Grand Cru Les Bonnes Mares 2009 “... is a strikingly beautiful wine. It reveals stunning inner perfume to match the expressive, multi-dimensional fruit. The finish is simply eternal. The estate's parcel is on the terres rouges, where the wines are more overt in their fruit. Two out of three barrels were new in 2009.”

Benoît Landanger's style can be characterized as is rich, detailed and clear.

Domaine de la Pousse d'Or current winemaker is Benoît Landanger, who succeeded his father, Patrick Landanger in 2018.

The history of the estate starts from the French Revolution, late 18th century.

Since the end of the last century, Patrick Landanger has owned the estate. Patrick Landanger has made significant investments in the vines and vinification and ageing facilities.

His son, Benoît Landanger, had been helping him with winemaking since 2013.

Patrick Landanger gave way to Benoît Landanger for full management in 2018. Benoît Landanger is an engineer and constantly seeks ways for improvement.

Domaine de la Pousse d'Or cultivates wines according to biodynamic practices. Vinification is done according to slow methods, in a purpose-built, gravity-flow winery - on six levels. The winery helps to avoid the need for pumping at any stage.

Nowadays, the winemaker experiences amphoras. One of the advantages of vinification in amphora is that it allows a so-called “soft” vinification. The wine is indeed vinified in these large containers, without any addition, and then extracted slowly and at length. This gives silky tannins. The Volnay premiers crus are made in oak barrels, aged for up to 18 months.