Domaine Clos de la Chapelle is a domaine with a new name, and a rich history, which successfully complements Volnay’s winegrowing reputation in Burgundy. Their vineyards, which totally include 4 hectares, are farmed with organic certification by Pierre Meurgey.

Top wines of the domaine are: Gevrey-Chambertin Premier Cru Cherbaudes, Moulin-à-Vent Le Plantier de Favre and Moulin-à-Vent Les Brussellions. Gevrey-Chambertin Premier Cru Cherbaudes 2019 scored 95, Moulin-à-Vent Le Plantier de Favre 2016 scored 94+, Moulin-à-Vent Les Brussellions 2019 scored 94 scored by the wine Advocate.

Robert Parker comments on Gevrey-Chambertin Premier Cru Cherbaudes 2019: “The king of the cellar is the 2019 Gevrey-Chambertin 1er Cru Cherbaudes, a striking wine from vines planted more than 100 years ago. Unwinding in the glass with a complex bouquet of cherries, cassis and wild berries mingled with hints of black truffle, rose petals and warm spices, it's medium to full-bodied, deep and concentrated, its chassis of ripe, powdery tannin entirely concealed by an ample core of fruit. Seamless and complete, it concludes with a long, expansive finish.”

Since 2017 the winemaker of Domaine Clos de la Chapelle has been Pierre Meurgey. His predecessor is Dimitri Bazas, who was responsible for making wines of the domaine up to the vintage of 2016.

The domaine was created approximately 150 years ago by Victor Boillot. He founded this domaine after buying a few premier cru parcels. The domaine was then inherited by Louis Boillot, the last family owner of the domaine, as in 2011 Domaine Louis Boillot was bought by American Mark O'Connell and renamed to Domaine Clos de la Chapelle.

The domaine holds the monopole vineyard of Clos de la Chapelle.

Domaine Clos de la Chapelle has been certified organic.

Soils are ploughed 3 times a year, no chemicals are applied, copper treatments in biodynamically allowed amounts are used. Pruning to lower the vine height is conducted.

After the harvesting, the grapes then go to the sorting table. During the destemming 25 percent of whole bunches are used. Cold-maceration continues for 6 to 7 days, only indigenous yeasts are applied. Daily punching-down is conducted, the whole maceration process lasts 3 weeks. After the first pressing, the wines are settled for 24 to 48 hours.

Oak barrels are used with a maximum of 30 percent of new wood. The wines are racked only once without fining or filtration.