THE ESTATE
Awakenyoursenses
Our
philosophy
The Domaine Chantal Lescure vineyard covers 19 hectares, distributed with 2/3 Pinot Noir and 1/3 Chardonnay. From Meursault to Vougeot, the vineyard has been 100% certified organic since 2009. This certification is a real guiding light for the teams on a daily basis.
On the estate, the team applies this wine growing which respects the life of the soil, the plant and its environment, while making authentic, pure wines and seeking the finest expression offered by each terroir and vintage in the region.
The estate’s wines are
expressive, elegant and classy
With a low-intervention wine growing method, we aim to produce authentic wines that best reflect the expression of our plots and grape varieties. Our vintages have great ageing potential, revealing their aromatic complexity after a few years in bottle.
anewmomentum
the story
After being in the hands of the Machard de Gramont family for over 30 years, it is now the turn of Burgundy entrepreneur Jean-Philippe Girard to take over the running of the estate.
Founder and director of Eurogerm (a company that designs and offers solutions for the wheat-flour-bread industry), Jean-Philippe Girard continues to pursue his passion for fermentation through the wine industry. A true lover of Burgundy wines, his ambition is to continue to raise the Domaine Chantal Lescure among the leading estates.
In partnership with Éric Rousseau, from the prestigious estate of the same name in Gevrey-Chambertin, and still supported by François Chavériat, the estate’s cellar master, these three lovers of the terroirs will continue to write history and ensure that the Domaine Chantal Lescure lives on for many golden years to come.
Aknow-how
To maintain the quality of the wines and preserve the finesse and complexity of the terroirs, the aim is to achieve optimum ripeness of the grapes through controlled yields
In the vineyard
Over the last 25 years, a long process of work on the vineyard methods has been undertaken with the aim of preserving the soil and respecting the vines as much as possible. To achieve this, the team works the soil, prunes the vines short, does green work and harvests the grapes by hand. At the estate, the aim is to have living soils and informed grapes to produce authentic wines.
Wine growing method
With a view to gentle, low-intervention wine growing, the harvest is carried out by hand and the grapes are selectively sorted before the wines are aged on their lees in a cold cellar for around 16 to 18 months. Very little new wood is used to age the wines. They are then drawn off 1 month before bottling. The wines are not filtered.
Smellaromas
Our wines &
our appellations
uits-Saint-Georges
1er Cru Les Vallerots
Nuits-Saint-Georges
Les Damodes
Nuits-Saint-Georges
Creux Fraîches Eaux
Meursault
– Les Pellands
Côte de Beaune
Le Clos des Topes Bizot
Côte de Beaune
La Grande Châtelaine
Clos de Vougeot
Grand Cru
Chambolle-Musigny
Les Mombies
Bourgogne
La Rente Giron
Bourgogne
Passetoutgrains
Beaune
1er Cru – Les Chouacheux
Bourgogne
Les Verduns
Bourgogne
Les Taupes Maison Dieu
Nuits-Saint-Georges
Pommard
1er Cru – Les Bertins
Pommard
Les Vaumuriens
Pommard
Les Vignots
Volnay
Vosne Romanée
– 1er Cru – Les Suchot
Savigny-les-Beaune
Les Picotins
Gevrey-Chambertin
Bourgogne
Pinot noir
Marsannay - La Combe Pévenelle
Combe Pévenelle
Chantal Lescure
Selection
Our wine merchant business is distinguished by our commitment to quality and to highlighting the richness of our terroir. We strictly select our grapes, paying careful attention to each plot and each variety. The grapes are then transported to the estate to be converted into wine and aged with the same care and passion as the estate’s own harvest.
uits-Saint-Georges
"1er Cru Les Vallerots"
"1er Cru Les Vallerots"
Vine and soilThe vine was planted on 0.77 hectares. It is located on the south side of the appellation, on a very limestone soil.
It is set up in a deep valley, very cold in winter and hot in summer.
The yield is about 35-40hl / hectare.Wine-makingWe harvest manually, in cases of 25kg. The grapes are destemmed, not crushed, and put in tanks by gravity. A prefermentation maceration is made for 3 to 4 days.
The fermentation is smooth and long, in natural yeasts. We
punch the cap moderately and the vatting lasts 20 to 25 days.Maturing and bottlingWe age our wines in a cold cellar, in 30 to 50% of new barrels. The malolactic fermentation being later, we often bottle after 18/20 months.
We rack one month before bottling. We don't filter, we don't Download data sheet
It is set up in a deep valley, very cold in winter and hot in summer.
The yield is about 35-40hl / hectare.Wine-makingWe harvest manually, in cases of 25kg. The grapes are destemmed, not crushed, and put in tanks by gravity. A prefermentation maceration is made for 3 to 4 days.
The fermentation is smooth and long, in natural yeasts. We
punch the cap moderately and the vatting lasts 20 to 25 days.Maturing and bottlingWe age our wines in a cold cellar, in 30 to 50% of new barrels. The malolactic fermentation being later, we often bottle after 18/20 months.
We rack one month before bottling. We don't filter, we don't Download data sheet
Nuits-Saint-Georges
"Les Damodes"
"Les Damodes"
Vine and soilThis altitude plot (320 meters above sea level) is located north of the appellation. It is exposed East, on a very hard pink limestone slab.
The yield is about 35-40hl / hectare.Wine-makingWe harvest manually, in cases of 25kg. The grapes are destemmed, not crushed, and put in tanks by gravity. A prefermentation maceration is made for 3 to 4 days.
The fermentation is smooth and long, in natural yeasts. We punch the cap moderately, the vatting lasts 20 to 25 days.Maturing and bottlingWe rack and blend the batch in mass. We bottle after 16 to 18 months, without filtration. Download data sheet
The yield is about 35-40hl / hectare.Wine-makingWe harvest manually, in cases of 25kg. The grapes are destemmed, not crushed, and put in tanks by gravity. A prefermentation maceration is made for 3 to 4 days.
The fermentation is smooth and long, in natural yeasts. We punch the cap moderately, the vatting lasts 20 to 25 days.Maturing and bottlingWe rack and blend the batch in mass. We bottle after 16 to 18 months, without filtration. Download data sheet
Nuits-Saint-Georges
"Creux Fraîches Eaux"
"Creux Fraîches Eaux"
Vine and soilThe vine was planted in 1996, 95% in Chardonnay and 5% in Pinot Beurot (Pinot Gris).
The soil is very limestone, cold and late, located in a valley of Nuits Saint Georges.
The yield is deliberately reduced, we are looking for optimal maturity.Wien-makingWe harvest manually. The grapes are sorted out, not destemmed, not crushed. We do a pneumatic pressing.
This is a long cycle (2h - 2h30) at low pressure. Then, we do a racking of the must for 12 hours. We slightly add SO2.
Fermentation is made in barrels, 20% of which are in new barrels, without stirring of the lees.Maturing and bottlingThe aging is long on lees. We wait for the malolactic fermentation, then we bottle after 16/18 months. Download data sheet
The soil is very limestone, cold and late, located in a valley of Nuits Saint Georges.
The yield is deliberately reduced, we are looking for optimal maturity.Wien-makingWe harvest manually. The grapes are sorted out, not destemmed, not crushed. We do a pneumatic pressing.
This is a long cycle (2h - 2h30) at low pressure. Then, we do a racking of the must for 12 hours. We slightly add SO2.
Fermentation is made in barrels, 20% of which are in new barrels, without stirring of the lees.Maturing and bottlingThe aging is long on lees. We wait for the malolactic fermentation, then we bottle after 16/18 months. Download data sheet
Meursault
"– Les Pellands"
"– Les Pellands"
Vine and soilen attente de texte Wine-makingen attente de texte Maturing and bottlingen attente de texte
Côte de Beaune
"Le Clos des Topes Bizot"
"Le Clos des Topes Bizot"
Vine and soilThe vine was planted in 2000 and 2006 on 1.30 hectares. It faces East, on the mountain of Beaune.
The soil is clay-limestone, stony.
The yield is about 35-40hl / hectare.
Wine-makingWe harvest manually in cases of 25 kg. The grapes are sorted out. We do a pneumatic pressing with the whole grapes then a light racking of the must, without addition of sulfur.
Fermentation is made in 228-liters barrels, without stirring of the lees. We use very little new wood.
It is a long fermentation (4 to 8 months), in natural yeasts.
Maturing and bottlingWe age our wines on lees for 15 months.
We bottle after the second winter, we slightly filter if necessary.
Download data sheet
The soil is clay-limestone, stony.
The yield is about 35-40hl / hectare.
Wine-makingWe harvest manually in cases of 25 kg. The grapes are sorted out. We do a pneumatic pressing with the whole grapes then a light racking of the must, without addition of sulfur.
Fermentation is made in 228-liters barrels, without stirring of the lees. We use very little new wood.
It is a long fermentation (4 to 8 months), in natural yeasts.
Maturing and bottlingWe age our wines on lees for 15 months.
We bottle after the second winter, we slightly filter if necessary.
Download data sheet
Côte de Beaune
"La Grande Châtelaine"
"La Grande Châtelaine"
Vine and boilThe vine was planted 40 years ago on 1.19 hectares. It is exposed on the South / South-East slope of this valley.
The soil is clay-limestone, predominantly limestone.
The yield is about 35-40hl / hectare.Wine-makingWe harvest manually in cases of 25 kg. The grapes are sorted out. We do a pneumatic pressing with the whole grapes then a light racking of the must.
Fermentation is made in 228-liters barrels, without stirring of the lees. We use very little new wood.
It is a long fermentation (4 to 8 months), in natural yeasts.Maturing and bottlingWe age our wines on lees for 12 to 15 months.
We bottle after the second winter, we slightly filter if necessary. Download data sheet
The soil is clay-limestone, predominantly limestone.
The yield is about 35-40hl / hectare.Wine-makingWe harvest manually in cases of 25 kg. The grapes are sorted out. We do a pneumatic pressing with the whole grapes then a light racking of the must.
Fermentation is made in 228-liters barrels, without stirring of the lees. We use very little new wood.
It is a long fermentation (4 to 8 months), in natural yeasts.Maturing and bottlingWe age our wines on lees for 12 to 15 months.
We bottle after the second winter, we slightly filter if necessary. Download data sheet
Clos de Vougeot
"Grand Cru"
"Grand Cru"
Vine and soilThe vine is in a place called "Montiotes Hautes" and extends over 30 ares distributed as follows:
- 15 ares aged over 70 years old
- 15 ares replanted in 2011
The terroir is clay-limestone, mainly stony.
The yield is about 30 to 35hl / hectares.Wine-makingWe harvest manually, in cases of 25kg. The grapes are sorted out, destemmed, not crushed, and put in tanks by gravity.
Vinification is made in a small wooden vat (18 hectoliters), in natural yeasts. Vatting lasts 18 to 25 days, we punch the cap moderately.Maturing and bottlingWe age our wines on lees in a cold cellar (16 to 18 months). We use 50 to 100% new barrels on this cuvée.
We rack one month before bottling. We don't filter, we don't fine. Download data sheet
- 15 ares aged over 70 years old
- 15 ares replanted in 2011
The terroir is clay-limestone, mainly stony.
The yield is about 30 to 35hl / hectares.Wine-makingWe harvest manually, in cases of 25kg. The grapes are sorted out, destemmed, not crushed, and put in tanks by gravity.
Vinification is made in a small wooden vat (18 hectoliters), in natural yeasts. Vatting lasts 18 to 25 days, we punch the cap moderately.Maturing and bottlingWe age our wines on lees in a cold cellar (16 to 18 months). We use 50 to 100% new barrels on this cuvée.
We rack one month before bottling. We don't filter, we don't fine. Download data sheet
Chambolle-Musigny
"Les Mombies"
"Les Mombies"
Vine and soilThe vines, aged around 40, were planted on 0.25 hectares.
They are located on a clay-limestone soil, from fine alluvial deposits from the hillside.Wine-makingWe harvest manually, in cases of 25kg. The grapes are sorted out, destemmed, not crushed, and put in tanks by gravity.
Vinification is made in small wooden vats (25 hectoliters).
Vatting lasts 18 to 25 days, we punch the cap moderately.Maturing and bottlingWe age our wines on lees in a cold cellar (16 to 18 months). We use 30 to 50% new barrels.
We rack one month before bottling. We don't filter, we don't Download data sheet
They are located on a clay-limestone soil, from fine alluvial deposits from the hillside.Wine-makingWe harvest manually, in cases of 25kg. The grapes are sorted out, destemmed, not crushed, and put in tanks by gravity.
Vinification is made in small wooden vats (25 hectoliters).
Vatting lasts 18 to 25 days, we punch the cap moderately.Maturing and bottlingWe age our wines on lees in a cold cellar (16 to 18 months). We use 30 to 50% new barrels.
We rack one month before bottling. We don't filter, we don't Download data sheet
Bourgogne
"La Rente Giron"
"La Rente Giron"
Vine and soilWine-makingMaturing and bottling
Bourgogne
"Passetoutgrains"
"Passetoutgrains"
Vine and soilEn attente de textesWine-makingEn attente de textesMaturing and BottlingEn attente de textes
Beaune
"1er Cru – Les Chouacheux"
"1er Cru – Les Chouacheux"
Vine and soilThis 1.51-hectare plot is located south of the appellation. The vines are on average fifty years old and come from a mass selection. It is regularly planted.
The soil is clay-limestone, rich in iron oxide (red land).
The average yield is 35-40hl / hectare.Wine-makingWe harvest manually. The grapes are sorted out, destemmed, not crushed and put into stainless steel tanks by gravity. Fermentation is made in closed vats, in natural yeasts. We moderately punch of the cap and pump over.
Vatting is long, depending on the vintage (18 to 25 days).Maturing and bottlingWe age our wine in barrels, in a cold cellar. We use 20 to 25% new wood exclusively brought by 500-liters barrels.
We rack by gravity, one month before bottling. We don't filter. Download data sheet
The soil is clay-limestone, rich in iron oxide (red land).
The average yield is 35-40hl / hectare.Wine-makingWe harvest manually. The grapes are sorted out, destemmed, not crushed and put into stainless steel tanks by gravity. Fermentation is made in closed vats, in natural yeasts. We moderately punch of the cap and pump over.
Vatting is long, depending on the vintage (18 to 25 days).Maturing and bottlingWe age our wine in barrels, in a cold cellar. We use 20 to 25% new wood exclusively brought by 500-liters barrels.
We rack by gravity, one month before bottling. We don't filter. Download data sheet
Bourgogne
"Les Verduns"
"Les Verduns"
Vine and soilPlot of 0.26 hectares, the vine is 40 years old. It faces West, on the Pommard hillside (close to our Pommard Vignots) on a white marl soil.
The yield is about 35-40hl / hectare.Wine-makingWe harvest manually. The grapes are sorted out, not destemmed, and put in tanks by gravity.
This wine is vinified without sulfur, in natural yeasts.Maturing and bottlingThis wine is aged entirely in 500 liters barrels without adding new wood.
We bottle generally after the second winter, after blending in tanks and a very slight addition of sulfur (1.5 grams / hl). The cuvée is not filtered. Download data sheet
The yield is about 35-40hl / hectare.Wine-makingWe harvest manually. The grapes are sorted out, not destemmed, and put in tanks by gravity.
This wine is vinified without sulfur, in natural yeasts.Maturing and bottlingThis wine is aged entirely in 500 liters barrels without adding new wood.
We bottle generally after the second winter, after blending in tanks and a very slight addition of sulfur (1.5 grams / hl). The cuvée is not filtered. Download data sheet
Bourgogne
"Les Taupes Maison Dieu"
"Les Taupes Maison Dieu"
Vine and soilThese 50 years old vines are located on the Pommard plain, on 0.50 hectares.
The soil is clay-limestone, very stony, and the yield is 35-40hl / hectares.Wine-makingWe harvest manually. The grapes are sorted out, destemmed, but not crushed.
We then put the grapes in tanks by gravity. The maceration and fermentation are soft, in natural yeasts. We punch the cap moderately, tanks are closed.Maturing and bottlingWe age this cuvée in stainless steel vats for 12 to 14 months. However, 20% to 30% of the cuvée is aged 6 to 8 months on lees, in barrels, of one or two wines.
After blending, the wines are bottled in a favorable moon, without filtration Download data sheet
The soil is clay-limestone, very stony, and the yield is 35-40hl / hectares.Wine-makingWe harvest manually. The grapes are sorted out, destemmed, but not crushed.
We then put the grapes in tanks by gravity. The maceration and fermentation are soft, in natural yeasts. We punch the cap moderately, tanks are closed.Maturing and bottlingWe age this cuvée in stainless steel vats for 12 to 14 months. However, 20% to 30% of the cuvée is aged 6 to 8 months on lees, in barrels, of one or two wines.
After blending, the wines are bottled in a favorable moon, without filtration Download data sheet
Nuits-Saint-Georges
Vine and soilThis cuvée is a blend of three plots, located in the valley, at the foot of the hills (Vosne Romanée side):
- Les Creux Fraîches Eaux : 0.15ha
Clay and limestone soil (30 years-old vine)
- Les Tuyaux : 0.18ha
Clay-sandy soil (15 years-old vine)
- Les Herbues : 0.15ha
Clay-sandy soil (40 years-old vine)
The yield is about 35-40hl / hectare.Wine-makingWe harvest manually, in 25kg cases. The grapes are sorted out, destemmed, not crushed and put into tanks by gravity.
We vinify in stainless steel tanks of 40 hectoliters. Vatting lasts 18 to 25 days, we moderately punch the cap.Maturing and bottlingWe age our wines in cold cellar, in 20 to 30% new barrels, on lees (16 to 18 months).
We rack one month before bottling, we don't filter, we don't fine. Download data sheet
- Les Creux Fraîches Eaux : 0.15ha
Clay and limestone soil (30 years-old vine)
- Les Tuyaux : 0.18ha
Clay-sandy soil (15 years-old vine)
- Les Herbues : 0.15ha
Clay-sandy soil (40 years-old vine)
The yield is about 35-40hl / hectare.Wine-makingWe harvest manually, in 25kg cases. The grapes are sorted out, destemmed, not crushed and put into tanks by gravity.
We vinify in stainless steel tanks of 40 hectoliters. Vatting lasts 18 to 25 days, we moderately punch the cap.Maturing and bottlingWe age our wines in cold cellar, in 20 to 30% new barrels, on lees (16 to 18 months).
We rack one month before bottling, we don't filter, we don't fine. Download data sheet
Pommard
"1er Cru – Les Bertins"
"1er Cru – Les Bertins"
Vine and soilThese are old vines planted on 1 hectare. They are located on the south side of Pommard (Volnay) at the foot of the hills. The young vines of this terroir are vinified separately and constitute our cuvée of "Pommard 1er Cru".
This is a limestone brown soil on hard and scree limestones.
The yield is about 35-40hl / hectare.Wine-makingWe harvest manually. The grapes are sorted out, destemmed,
and not crushed. We do a pre-fermentation maceration releasing natural yeasts.
The fermentation is smooth and long in stainless steel vats. We punch the cap moderately, the vatting lasts 18 to 25 days.Maturing and bottlingWe age our wines on lees in cold cellar, in 228 and 500-liters barrels (30% to 50% new barrels).
We rack after 18 months and bottle without filtration. Download data sheet
This is a limestone brown soil on hard and scree limestones.
The yield is about 35-40hl / hectare.Wine-makingWe harvest manually. The grapes are sorted out, destemmed,
and not crushed. We do a pre-fermentation maceration releasing natural yeasts.
The fermentation is smooth and long in stainless steel vats. We punch the cap moderately, the vatting lasts 18 to 25 days.Maturing and bottlingWe age our wines on lees in cold cellar, in 228 and 500-liters barrels (30% to 50% new barrels).
We rack after 18 months and bottle without filtration. Download data sheet
Pommard
"Les Vaumuriens"
"Les Vaumuriens"
Vine and soilThe vines are over 45 years old. They are located on the left slope of Pommard, and exposed North / North-East.
The soil is limestone brown on white marl and hard limestone.
The yield is about 35-40hl / hectare.Wine-markingWe harvest manually. The grapes are sorted out, destemmed, and not crushed. We do a pre-fermentation maceration releasing natural yeasts.
The fermentation is smooth and long in stainless steel vats. We
punch the cap moderately, the vatting lasts 18 to 25 days.Maturing and bottlingWe age our wines on lees in cold cellar, in barrels (30% 500- liters new barrels).
We rack by gravity one month before bottling, without filtration. Download data sheet
The soil is limestone brown on white marl and hard limestone.
The yield is about 35-40hl / hectare.Wine-markingWe harvest manually. The grapes are sorted out, destemmed, and not crushed. We do a pre-fermentation maceration releasing natural yeasts.
The fermentation is smooth and long in stainless steel vats. We
punch the cap moderately, the vatting lasts 18 to 25 days.Maturing and bottlingWe age our wines on lees in cold cellar, in barrels (30% 500- liters new barrels).
We rack by gravity one month before bottling, without filtration. Download data sheet
Pommard
"Les Vignots"
"Les Vignots"
Vine and soilThese 35 years-old vines extend over 1 hectare. The plot is located on the right slope of Pommard (Beaune side) at 330 meters above sea level, facing South.
It is a soil of white marl.
The yield is about 35-40hl / hectare.Wine-markingWe harvest manually. The grapes are sorted out, destemmed, not crushed and put into tanks by gravity.
The fermentation is smooth and long in stainless steel vats, in natural yeasts. We punch the cap moderately, the vatting lasts 18 to 25 days.Maturing and bottlingWe age our wines on lees in cold cellar, in barrels (30% new barrels).
We rack by gravity one month before bottling, without filtration. Download data sheet
It is a soil of white marl.
The yield is about 35-40hl / hectare.Wine-markingWe harvest manually. The grapes are sorted out, destemmed, not crushed and put into tanks by gravity.
The fermentation is smooth and long in stainless steel vats, in natural yeasts. We punch the cap moderately, the vatting lasts 18 to 25 days.Maturing and bottlingWe age our wines on lees in cold cellar, in barrels (30% new barrels).
We rack by gravity one month before bottling, without filtration. Download data sheet
Volnay
Vine and soilIt is a blend of three plots of a total surface of 1.28 hectares.
The soil is deep clay silty, from alluvial hillsides.
The yield is about 35-40hl / hectare.Wine-makingWe harvest manually, in 25kg cases. The grapes are sorted out, destemmed, not crushed and put into stainless steel tanks by gravity. Fermentation is smooth, in natural yeasts. We punch the cap moderately.
Vatting is long, depending on the vintage (20 to 25 days).Maturing and bottlingWe age our wine in barrels, in a cold cellar. We use 30 to 40% new wood exclusively brought by 500-liters barrels.
We then rack by gravity, one month before bottling. We don't filter, we don’t fine. Download data sheet
The soil is deep clay silty, from alluvial hillsides.
The yield is about 35-40hl / hectare.Wine-makingWe harvest manually, in 25kg cases. The grapes are sorted out, destemmed, not crushed and put into stainless steel tanks by gravity. Fermentation is smooth, in natural yeasts. We punch the cap moderately.
Vatting is long, depending on the vintage (20 to 25 days).Maturing and bottlingWe age our wine in barrels, in a cold cellar. We use 30 to 40% new wood exclusively brought by 500-liters barrels.
We then rack by gravity, one month before bottling. We don't filter, we don’t fine. Download data sheet
Vosne Romanée
"– 1er Cru – Les Suchot"
"– 1er Cru – Les Suchot"
Vine and soilOn this plot, we can find 15 to 50 years old vines planted on 0.42 hectares.
It is a deep, calcareous brown soil on scree from the alluvium of “La Combe brûlée” which dominates this terroir.
The yield is about 30-35hl / hectare.Wine-markingWe harvest manually, in cases of 25kg. The grapes are sorted out, destemmed, not crushed, and put in tanks by gravity.
Vinification is made in small wooden vats (25 hectoliters).
Vatting lasts 18 to 25 days, we punch the cap moderately.Maturing and bottlingWe age our wines on lees in a cold cellar (16 to 18 months), 50 to 80% in new barrels, depending on the vintage.
We rack one month before bottling. We don't filter, we don't fine. Download data sheet
It is a deep, calcareous brown soil on scree from the alluvium of “La Combe brûlée” which dominates this terroir.
The yield is about 30-35hl / hectare.Wine-markingWe harvest manually, in cases of 25kg. The grapes are sorted out, destemmed, not crushed, and put in tanks by gravity.
Vinification is made in small wooden vats (25 hectoliters).
Vatting lasts 18 to 25 days, we punch the cap moderately.Maturing and bottlingWe age our wines on lees in a cold cellar (16 to 18 months), 50 to 80% in new barrels, depending on the vintage.
We rack one month before bottling. We don't filter, we don't fine. Download data sheet
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34 Rue Thurot - 21700 Nuits-Saint-Georges
03 80 61 16 79