Home / Our producers / DOMAINE ROBERT CHEVILLON, France

DOMAINE ROBERT CHEVILLON, France

The journey began with Symphorien Chevillon, who cultivated around thirty acres of vines in Nuits-Saint-Georges under his own name. Around 1914, after serving two years in the military and enduring five years of war, his son Eugène-François took over the estate and began expanding it, acquiring several Premier Cru plots. In 1946, the next generation stepped in as Eugène-François’s two sons assumed responsibility for the vines (though they would later go their separate ways). Maurice, one of the sons, purchased two stills in 1939 and 1946, becoming an itinerant distiller while continuing to grow the Domaine by acquiring additional Premier Cru parcels. In 1937, his wife Adrienne gave birth to their children: Jeannine and Robert. Robert married Christiane in 1961, and together they had two sons: Denis, born in 1963, and Bertrand, born in 1967. In 1990, Denis and Bertrand joined their father to establish their own company, forming an SCEV. Following Robert’s retirement in 2003, Denis and Bertrand took full leadership of the Domaine. Today, the finesse and complexity of Domaine Chevillon’s wines are celebrated across the globe—from England and the United States to Australia, South Africa, Japan, China, and other regions that continue to embrace the culture and joy of fine wine.

The story of Domaine Chevillon is one of dedication, passed down through generations of men and women who have shaped the estate through their hard work since the early 1900s.

Viticulture

Viticulture at Domaine Chevillon has evolved significantly over the past 10 to 15 years, becoming far more precise and demanding continuous training and adaptation. Early intervention is now essential—beginning with careful, often short pruning—to guide the growth of each vine from the outset. Each vine is monitored closely, requiring more frequent and targeted interventions throughout the season. In July, a "green harvest" is carried out to manage vine vigor and carefully control yields, promoting a natural balance with the surrounding environment. This meticulous approach results in wines of great finesse—true reflections of their terroir and climate, in perfect harmony with each vintage. Harvesting and sorting is carried out carefully, by hand. They practice sustainable viticulture, adhering to the principles of lutte raisonnée.

Winemaking

After harvest, the grapes are placed in vats and undergo a cold maceration process at around 10°C for 5 to 6 days. Fermentation then begins naturally, with careful monitoring of density and temperature to ensure it does not exceed 34°C. The fermentation cycle, lasting 2 to 3 weeks, ideally concludes on its own. During this period, daily punch-downs and pumping-over operations are performed to optimise extraction. The conditions during maturation greatly influence the wine’s stability and aging potential. Factors such as timing, the pace of malolactic fermentation, interaction with the lees, bottling techniques, and controlled aeration are all meticulously managed. Maturation lasts between 15 and 18 months, with 30% of the wine aged in new barrels and 70% in barrels previously used for one vintage. This careful approach ensures that the full character and quality of each vintage are fully expressed.