Domaine Coffinet-Duvernay

Philippe Duvernay eschews the fashion for reduction or as he refers to it ‘modern techniques’ favouring a more traditional approach. We first tasted here in Spring 2016 and were completely bowled over by the entire range it is evident the wines are only given justice with proper cellaring. A 1989 Caillerets served blind was the epitome of why white Burgundy is worth all the fuss when properly mature; not a hint of tiredness just freshness and purity in abundance with multi-layered, intense complexity. Pure joy in a glass. Extremely smart wines, still under the radar, but not for long in our opinion.


General information

  • Country


  • Region

    Chassagne-Montrachet, Côte de Beaune, Burgundy

  • Total holdings


  • Winemaker

    Philippe Duvernay

  • Established


  • Cultivation

    Lutte raisonée

Wines produced

Wine Grapetype(s) Vine age Soil type Vineyard area
Chassagne-Montrachet Chardonnay - Clay & limestone -
Chassagne-Montrachet Blanchots Dessous Chardonnay - Clay & limestone -
Chassagne-Montrachet 1er cru Clos-Saint-Jean Chardonnay - Red, shallow soils 0.15
Chassagne-Montrachet 1er cru La Maltroie Chardonnay - Argovian marlstone subsoil 0.27
Chassagne-Montrachet 1er cru Les Fairendes Chardonnay - Clay-rich soils 0.56
Chassagne-Montrachet 1er cru Morgeot Les Grands Clos Chardonnay - Clay-rich soils 0.36ha
Chassagne-Montrachet 1er cru Les Blanchots Dessus Chardonnay - Oolitic limestone -
Chassagne-Montrachet 1er cru Les Caillerets Chardonnay 76 year old vines Stony, shallow soil 0.25ha
Chassagne-Montrachet 1er cru Dent de Chien Chardonnay - Very rocky, poor soils 0.22ha
Bâtard-Montrachet grand cru Chardonnay - Clay & limestone, deep topsoil 0.14
Chassagne-Montrachet rouge Les Voillenots Pinot Noir - Clay & limestone -

Viticulture / Vinification

White wines

  • Indigenous yeasts used for fermentations
  • Whole clusters are crushed
  • No chaptalization
  • Bâtonnage after alcoholic fermentation for 1 month, once a week during Winter, once a fortnight in the Spring
  • Philippe believes that if you start with bâtonnage you shouldn't stop - it's a process and the wines can tire if you stop too early
  • 25% new oak for village and premier cru wines
  • 35% new oak for grand cru
  • Wines are unfined and unfiltered

Red wines

  • Circa 50% whole-bunch
  • 25% new oak
  • No chaptalization
  • Wines are unfined and unfiltered