Domaine Georges Mugneret-Gibourg
Domaine Georges Mugneret-Gibourg
France • Burgundy
The family settled in Vosne-Romanée in 1930 and now the Domain is managed by the third generation, Marie-Christine and Marie-Andrée who share the same passion for vine and wine. Mugneret is a well-known name among winemakers in the Côte de Nuits, particularly in Vosne-Romanée, where it has existed for many generations. It derives from "meunier" of which "mugnier" is a regional form. The name Gibourg originates from the plain of the river Saône, among grain farmers. The family settled in Vosne-Romanée in 1930 and now the Domain is managed by the third generation, Marie-Christine and Marie-Andrée who share the same passion for vine and wine.
Jeanne Gibourg (1906-1997) married André Mugneret (1905-1986) in 1928 and together they created Domaine MUGNERET-GIBOURG in 1933. They produced Bourgogne Rouge, Vosne-Romanée, Nuits-Saint-Georges and Echezeaux Grand Cru.
Georges Mugneret, their only son (1929-1988), an opthamologist in Dijon, quickly decided to pursue the family profession in parallel with his own career in medicine, enlarging and enhancing the family estate with successive purchases of plots: Clos Vougeot
Grand Cru in 1953, Nuits-Saint-Georges 1er cru in 1971, Ruchottes-Chambertin Grand Cru in 1977, Nuits-Saint-Georges 1er Cru « Les Vignes Rondes » in 1982 and Chambolle-Musigny 1er Cru "Les Feusselottes" in 1985.
Thus was created the Domaine Georges Mugneret.
Georges Mugneret met his future wife Jacqueline, a school teacher, in 1958, while serving in Algeria. Upon their return to France they got married. They had two daughters, Marie-Christine and Marie-Andrée. Georges Mugneret died in 1988. Marie-Christine resigned her position as a chemist to specialize in oenology. She took over the activity with her mother. Marie-Andrée joined them several years later, after she obtained her diploma in oenology from the Université de Bourgogne in Dijon. In 2009 Domaines Mugneret-Gibourg and Georges Mugneret combined to give birth to Domaine Georges Mugneret-Gibourg. The same year Jacqueline retired, and today the estate is headed by the two sisters, Marie-Christine and Marie-Andrée. The family pattern repeats itself... Marie-Christine and Marie-Andrée each have two daughters! The domain might be passed down from mothers to daughters...
Marie-Christine, Marie-Andrée and their team make their wine in a gentle and classical style, thus preserving all the delicacy, fruit, and freshness of the grape. This adequacy "Pinot Noir - Terroir" makes for the richness and diversity of the Burgundy vineyards.
VITICULTURE AND VINIFICATION
The domain cultivates over 8 hectares (nearly 20 acres) with 9 different appellations, producing from 20.000 to 30.000 bottles, subject to the whims of nature. From vine to bottle, the team is unceasingly aiming for perfection. The quality of a wine is based on respect of the terroir and the environment. Marie-Christine and Marie-Andrée established their viticulture on sustainable methods, enhancing the unique expression of each plot. The Domain has opted for ploughing to cultivate the soils in order to let the vine root grow deeply and vigorously, drawing the best of the terroir into the grapes. The pruning process takes place in the winter season during the period of dormancy.
From May onwards, the long and meticulous work of the vine begins to enable its growth and flowering as well as the bearing of the fruits which will be harvested in September. All through the summer period particular attention is paid to the vine. Repeated attention to stocks masters the vegetation while favouring the optimal growth of each plant. The aim is to promote quality and to prepare the crop of the year but also to preserve the growth for the following year.
The grapes are hand-picked. Once they arrive in the vat-house, they are rigorously selected for quality on a sorting table, the stems totally removed, and the remaining grapes placed in vats. After cold maceration lasting from four to five days, the alcoholic fermentation continues for approximately 10 days. The total vatting time lasts from 15 to 20 days. After devatting and pneumatically pressing, each "cuvée" (vat content) is then poured into oak barrels in our cellars to age for the next 18 months. This period of ageing is interspersed with racking (removing the young wine from one cask to another, leaving the lees and sediment behind). Each appellation is then blended. The wines are bottled at the domain, and are neither fined nor filtered.
Wines We Carry
To view our current wines from this producer, please download our wine portfolio.