Domaine Rapet Père et Fils

The domaine’s vineyard holdings are spread over the Pernand-Vergelesses, Savigny-lès-Beaune, Aloxe-Corton and Beaune appellations, with the red and white grands crus on the Corton hillside being the jewels in Vincent Rapet’s crown.

All of the wines are raised in oak, 25-30% new, and display fine mineral character and structure, with considerable ageing potential. The Pernand-Vergelesses 1er cru Sous Frétille is pure, ethereal, with energy focus and drive – everything you want white Burgundy to be. The Corton-Charlemagne is particularly racy and steely in character and will reward patient cellaring. The red are high-toned and vibrant from Pernand, while the Savigny is more dense and richly-fruited and then there are the two excellent grand cru reds – impressive structure and volume from the Corton; incredible elegance and fine tannins from the Pougets.

A superb line-up from one of the Côte de Beaune’s top winemakers.

General information

  • Country

    France

  • Region

    Pernand-Vergelesses, Côte de Beaune, Burgundy

  • Total holdings

    20ha

  • Winemaker

    Vincent Rapet

  • Established

    1765

  • Cultivation

    Lutte raisonnée

Wines produced

Wine Grapetype(s) Vine age Soil type Vineyard area
Bourgogne Aligoté Aligoté - - -
Pernand-Vergelesses blanc Les Combottes Chardonnay Planted in 2000 - -
Pernand-Vergelesses blanc 1er cru Sous Frétille Chardonnay - - -
Corton-Charlemagne grand cru Chardonnay - - -
Pernand-Vergelesses Les Belles Filles Pinot Noir - - -
Pernand-Vergelesses rouge 1er cru Les Vergelesses Pinot Noir - - -
Pernand-Vergelesses 1er cru Ile des Vergelesses Pinot Noir 50 years old - -
Savigny-lès-Beaune Pinot Noir - - -
Savigny-lès-Beaune 1er cru Fournaux Pinot Noir - - -
Beaune 1er cru Cent Vignes Pinot Noir - - -
Beaune 1er cru Grèves Pinot Noir - - -
Corton grand cru Pinot Noir 50 years old - -
Corton Pougets grand cru Pinot Noir - - -

Viticulture / Vinification

White wines

  • Indigenous yeasts used for fermentations
  • Pneumatic pressing
  • Élevage in oak - circa 30% new
  • Partial élevage in eggs for Les Combottes & Corton-Charlemagne - gives a different perfume and increases minerality, which is important in warmer vintgaes

Red wines

  • Indigenous yeasts used for fermentations
  • Fermentation in concrete vats
  • Malolactic fermentation in barrel
  • Some whole-bunch used often in combination with less pigeage (ie in a warm vintage, such as 2015)
  • 4-5 day pre-fermentation cold soak at 12 degrees celcius
  • 15 day maceration in total
  • Élevage in oak - circa 30% new
  • Mixture of tonnelleries: Taransaud, Chassin, Damy & Francois Frères