Domaine Mugneret Gibourg

People often ask: "What is your favorite Burgundy grower" to which I often reply: "Mugneret-Gibourg." — Neal Martin

Domaine Georges Mugneret Gibourg is a welcome rarity within the wine world — a woman-owned and operated estate out of Burgundy, with roots dating back to 1933 when Jeanne Gibourg married André Mugneret. Both hailed from prominent families within Vosne-Romanee, making it only natural that the pair would decide to open a winery. Their early wines were 100% pinot noir created from Grand Cru sites like Nuits-Saint-Georges and Echezeaux, before their son, Georges, took over and added a plethora of vineyards to the estate's holdings. From 1953 until his death in 1988, Georges led Mugneret Gibourg to become one of Burgundy's greatest estates. However, his untimely passing meant that his two daughters, Marie-Christine and Marie-Andree, would share the responsibilities of taking on the esteemed estate.

Both daughters have done a terrific job in the past three decades, combining Domaines Mugneret-Gibourg and Georges Mugneret to give birth to Domaine Georges Mugneret-Gibourg. The wines have become known as one of the best values in Burgundy, as prices remain accessible amongst its pricey competitors. Critic Neal Martin has praised the wines for their "satin texture and concentration," giving special praise to the Grand Cru bottlings, Chambolle-Musigny and Clos Vougeot. 

Mugneret Gibourg Vosnee Romanee: A Burgundy Staple

With over 8 hectares of land across Burgundy, Domaine Mugneret Gibourg has cemented itself as a benchmark producer in the region. The wines produced are known for their structure and strong aging potential, as the Mugneret sisters have carried on their father's traditions yet fine-tuned some of the processes. One of their most notable changes is hand-picking the fruit early in the harvest to avoid too much ripeness and maturity. After picking the fruit, it is hand-sorted on a sorting table in the cellar and destemmed before undergoing a cold maceration for 4-5 days. Once complete, fermentation begins with indigenous yeast, a stark contrast to Georges' preference of selected yeast strains. Finally, vatting takes place in stainless steel tanks before aging in oak barrels from Rousseau, François Frères, Billon and Cavin. The village wines are aged in 10-20% new oak, Premier Cru wines are aged in 30-50%, and Grand Cru wines are aged in up to 70% new oak. 

The final result are beautiful wines noted by intense elegance, finesse, precision, and purity. Mugneret Gibourg Echezeaux bottles are defined by exotic spices and black plum, while Mugneret Gibourg Ruchotte is known for the truffly and gamey character of the site. Ultimately, the Clos Vougeout bottles are marked as the estate's flagship bottles, using 60-year-old vines, leading Vinous Media to state, "They are clearly among the classiest, most refined versions of Clos Vougeot being made today and are fully capitalizing on their favored location in the clos."

Add a Bottle of Mugneret Gibourg Pinot Noir to Your Collection

Domaine Mugneret-Gibourg is one of Burgundy’s true hidden gems, crafting wines with the same elegance, purity, and depth that collectors chase from names like Rousseau, Roumier, Cathiard, and even Henri Jayer. The difference? Mugneret-Gibourg still offers a chance to experience that level of greatness without the four and five-figure price tags.

View our extensive offering of Mugneret Gibourg pinot noir and add one of Burgundy's great wines to your cellar today.