DOMAINE RAPET PERE ET FILS, France

Situated in Pernand-Vergelesses, between the Côte de Nuits and Côte de Beaune in Burgundy, Domaine Rapet produces exceptional wines from vineyards surrounding the prestigious hill of Corton.

Founded in 1765, this historic family estate is now led by Vincent, who crafts wines in a modern style that are both well-vinified and true to their terroir. These wines benefit from a few years of cellaring, and the various cuvées remain attractively priced. In short, Domaine Rapet is a dependable source for both red and white Burgundy wines.

Viticulture

The estate spans 20 hectares of vineyards across the villages of Pernand-Vergelesses, Savigny-lès-Beaune, Aloxe-Corton, and Beaune. Nestled between the Côte de Nuits and Côte de Beaune, the Pernand-Vergelesses vineyard lies in a peaceful, green valley at the foot of the renowned Corton hill. It is the only vineyard to offer the full range of appellations in both white and red wines. Soils are tilled as is the tradition as well as ridging, surface cultivation and ploughing between the vines. Precise monitoring of disease and pests—tailored to seasonal conditions—allows Domaine Rapet to keep treatments to a minimum. Vineyard work is carried out with great care and attention, including disbudding, tying, and leaf thinning on the sunrise-facing side to maximise sunlight exposure. Yield management is meticulously controlled, ensuring each plot expresses its full potential.

Winemaking

With the exception of Bourgogne Aligoté, Domaine Rapet produces all its white wines from Chardonnay. Grapes are harvested by hand into small boxes to maintain their integrity, then gently pressed using a pneumatic press. After a 24-hour cold settling, the juice ferments in oak barrels, 30% of which are new. The wine is aged on the lees with regular stirring until July and bottled after 12 months. All red wines at Domaine Rapet are made from Pinot Noir. The grapes are carefully sorted and transferred whole into tanks to avoid damage. Fermentation lasts around 15 days, with punch-downs to extract color and tannins. The wine is then pressed and aged in oak barrels, 20% of which are new. Gentle racking by gravity minimizes handling and helps preserve the wine’s natural richness and character.