Domaine Henri Prudhon

History of DomaineWinesTech SheetGalleryLabelsInsights
We have the special privilege of working with the Prudhon family virtually from the first moment when they decided to bottle their wines rather than sell their grapes and/or wine to negociants. Our first vintage together was 1983 and we have worked in comfortable partnership ever since, neither missing a beat nor a vintage.

The domaine was established by Henri Prudhon who was born and raised as a vigneron in the village of Saint Aubin since his birth in 1921. He and his wife, Marguerite, combined forces upon their marriage in 1945, putting their small vineyard holdings together to form the Domaine Henri Prudhon. Monsieur Prudhon was a force in his village, serving for many years as the Mayor of this lovely hamlet set just to the west of Puligny and Chassagne along Route Nationale 6. Their son, Gerard, born in 1949, joined the family enterprise and it was Gerard who decided, in the early years of the 1980s, to begin bottling the wines of the estate rather than selling off the fruits of their labors to the local negociants. Gerard, too, maintains the family’s interest in the affairs of the village, being elected multiple times Mayor of Saint Aubin. Gerard’s two sons, Vincent and Philippe, have now taken over the direction of the domaine, working under the watchful eye of Gerard who has instilled in his children the deep respect for the finest of Burgundian traditions.

We had the good fortune of appearing on the scene simultaneously with the expansion of the domaine and the decision to bottle and market the wines at the estate. Thus, the Prudhons have been our principal source for the wines of Saint Aubin from the outset of our career. Fortunately, Gerard Prudhon also increased the family holdings and expanded into the neighboring villages of Chassagne Montrachet and Puligny Montrachet which enabled us to increase our coverage in this sector of the Cote de Beaune. It is a particular pleasure to work with the Prudhon family. Their vineyard holdings in Saint Aubin are significant and, as a result, working with virtually the entire range of their wines enables us to develop a profound understanding of the tantalizing terroir of Saint Aubin and to display it in both red and white wines. If one bemoans the fact that so much of Burgundy is dear, then one has only to settle into this delightful geographical niche of Saint Aubin and indulge in the wines of this modest but oh-so-competent family to discover exceptional value.

The domain encompasses 14.5 hectares of vineyards and produces on the order of 90,000 bottles of wine annually, eighty-five percent of which is exported outside of France. The vineyards are managed with the objective of intervening as little as possible in the natural vegetative cycle. The vines are planted to a density of 10,000 per hectare; the Chardonnay is pruned in the Guyot fashion and the Pinot Noir follows the Cordon de Royat method. Harvest is manual and the objective of the domaine is to collect grapes when they achieve a balance, as perfect as possible, between sugar and acidity. At harvest, the white grapes are pressed in a pneumatic pressoir and then are racked into barrel to undergo both fermentations: alcoholic and malolactic. The cellars at the Prudhon domaine are quite cool and the fermentations usually extend for a long period of time. The reds are destemmed and experience a cold maceration of just a day or two; then, the alcoholic fermentation proceeds for an additional ten to twelve days with pigeage and remontage occurring throughout, although the Prudhons purposely do not seek to achieve a “super-extraction” preferring to express the finesse and complexity of their particular terroir. Very little new oak is used when aging the red wines; the percentage of new oak on the white wines depends on the particular cuvée with specific reference to the structure of the wine and the quantity produced; as little as 10% new oak may be used but no more than one-third is ever utilized.

Bourgogne Aligote: Prudhon’s exemplary Aligote comes from two plots—one in Saint-Aubin and one in Puligny-Montrachet—totaling just under a half-hectare. The vines are between 30 and 60 years old. The wine is aged in stainless steel and bottled on the early side to preserve freshness.  Its direct, zingy, and palpable mineral drive and an attractive fruit presence complement its bright and racy character.
Bourgogne Blanc “En Jorcul”: “En Jorcul” is a well-situated lieu-dit which abuts the appellation of Saint-Aubin on its western edge, just past “Le Ban”, and where the Prudhons own 0.8 hectares of vines. The wine is fermented and aged in barrel, but no new oak is employed, thereby allowing the minerality to take center stage, with a vivid, limestone-drenched nose, and a beautifully harmonious mouthfeel—driven, but not dominated, by vigorous acidity, and with a saliva-inducing interplay of fruit and mineral.
ST-AUBIN-LE-BAN Saint Aubin Blanc Le Ban: This village level white is sourced from multiple parcels that cover 2 2/3 hectare; the bulk of the vineyards are hillside situated and are found in the southwestern quadrant of the village. The age of the vines varies from 10 to 60 years (as of 2011). The soil is clay and limestone and the exposition is south-southeast. No new oak is utilized on this cuvée and the elevage is about eight months long.
ST-AUBIN-CASTETS Saint Aubin Blanc 1er Cru Les Castets: This parcel is a mere 1/3 of an hectare and is planted to relatively young vines (15 years as of 2011). The vineyard is in the southwestern part of the village on a hillside slope overlooking the town and facing east-southeast. Elevage in barrel for the Les Castets is twelve months with about 25% new oak being used during that period. The wine is particularly rich and fruity perhaps without some of the complexity of the cuvées from parcels situated farther east.
ST-AUBIN-SENTIER-CLOU-VV Saint Aubin Blanc 1er Cru Sur le Sentier du Clou: The Prudhons have both Chardonnay and Pinot Noir planted in this lieu-dit. There is almost a half hectare planted to Chardonnay on this hillside site that sits northeast of the village. The vines are 35 years old and face east-southeast. An elevage of twelve months in barrel (approximately 25% new oak) precedes the bottling. The age of the vines and excellent exposure produce a wine of precision and character with firm minerality and broad shoulders.
ST-AUBIN-PERRIERES Saint Aubin Blanc 1er Cru Les Perrieres: This half hectare parcel of 35 year old vines also sits to the northeast of the village slightly lower on the hill than the Sentier du Clou. The soil here is intensely stony. This was the very first of the 1er Cru whites to be bottled at the domaine in the early 1980s. The wines sees 12 months of elevage and about 20% of the barrels are new. The “Perrieres” is an ample wine with formidable complexity.
ST-AUBIN-SUR-GAMAY Saint Aubin Blanc 1er Cru Sur Gamay: As the name implies, this parcel of approximately ¾ of an hectare sits on a hillside overlooking the neighboring hamlet of Gamay (directly east of Saint Aubin and a neighbor to Puligny). The vineyard is a mix of 20 year old and 60 year old vines. The soils are classic clay and limestone and the vineyards face southwest. As with the other 1er Cru whites, this wine ages in barrel (20% new oak) for 12 months before bottling. The “Sur Gamay” yields a complex wine that often requires several years to express its full character marked by notes of honey and minerals.
ST-AUBIN-CHATENIERE Saint Aubin Blanc 1er Cru La Chateniere: A tiny parcel of about 1/10 of a hectare that sits on a very steep slope above the hamlet of Gamay facing southwest on clay and limestone soil. The vines are quite old (40 years as of 2011). Effectively, this is a “micro-cuvée” as less than three barrels are produced annually (about 800 bottles); thus, the new oak exposure is highest here (one-third). Perhaps the most classic wine of the appellation … a pure-bred!
ST-AUBIN-REMILLY Saint Aubin Blanc 1er Cru En Remilly: From a parcel about a quarter hectare in size, planted on a plateau just above the Grand Cru of Chevalier Montrachet in Puligny; vines of 25 years (as of 2011) with a south-southeast exposure on intensely stony soil. An exceptional wine that proves the quality to be found in the wines from this sometimes-ignored village.
Saint-Aubin Blanc 1er Cru “Les Murgers des Dents de Chien”: The Prudhons own just one-fifth of a hectare in this amazingly situated premier cru. Also a mere stone’s throw from Chevalier-Montrachet, “Les Murgers des Dents de Chien” sits just to the north of “En Remilly” and just below “Sur Gamay” on the slope—the most prime real estate in Saint-Aubin.  As is typically the case, this bottling is less exuberant and forward than “En Remilly” in its youth, with a quiet, deep minerality, and a bit less sumptuous fruit character, but holds great, great promise.
CHASSAGNE-CHENEVOTTES Chassagne Montrachet Blanc 1er Cru Les Chenevottes: From the lieu-dit in the most northern sector of Chassagne, bordering Puligny and close to the Grand Cru Criots Batard Montrachet. The vines here are 40 years of age (as of 2011) and have a south-southeast exposure. The wine is aged on the fine lees for twelve months (sometimes more) before bottling. It is an ample and persistent wine that ages particularly well.
PULIGNY-ENSEIGNIERES Puligny Montrachet Les Enseigneres: This parcel is almost one hectare in size with one part planted to 30-year old vines and a second part planted to vines in excess of 80 years of age! A splendidly sited lieu-dit that sits just beneath the Grand Cru Bienvenues Batard Montrachet. This wine is aged in barrel (20% new oak) for 15 to 18 months before bottling. Another of the exceptional values offered by this gem of a domaine.
Puligny-Montrachet 1er Cru “La Garenne”: “La Garenne” sits high on the slope, just above the great Puligny-Montrachet premier cru “Champs Gains,” and bordering Blagny to the south. This represents Prudhon’s smallest holding, a parcel of 60-year-old Chardonnay vines  on less than a tenth of a hectare (!). As befits its premier cru status, the  “Garenne” is broader than “Enseigneres”, with a richer, more viscous texture, but still with a characteristically scintillating acidity. Because they produce only two barrels per vintage, this wine sees 50% new oak, but the sheer grandeur and density of the wine prevents it from being at all obtrusive.
BOURGOGNE-CHARMEAUX Bourgogne Rouge Les Charmeaux: This cuvée is drawn from several parcels in Saint Aubin that comprise about 7/10 of a hectare. The vines are a mix of young (10 years) and old (40 years). Clay and limestone soils with a western exposure in the western most sector of the village of Saint Aubin. The wine is aged in small barrel for eight months but no new oak is used.
ST-AUBIN-ARGILLERS Saint Aubin Rouge Les Argillers: The Prudhons own several parcels in the village appellation that extend over 2 1/3 hectares and sit in the southwestern part of the village. The vines are between 30 and 60 years of age with a south- southeast exposure. There is an elevage of 15 to 18 months in barrel (virtually none of which is new). A classic version of this appellation with considerable spice, excellent red fruit and subtle tannins.
ST-AUBIN-FRIONNES Saint Aubin Rouge 1er Cru Les Frionnes: Like the Perrieres in white, the Frionnes in red was the first of the 1er Cru Saint Aubins to be bottled for sale directly from the domaine in the early 1980s. The vines are from a one hectare parcel on a hillside vineyard situated between Saint Aubin and Gamay. The vine age is 45 years on average (as of 2011) and the exposure is east-southeast. The Prudhons give this intensely fruity wine less aging in barrel (virtually no new oak) and bottle this cuvée just prior to the next year’s harvest.
ST-AUBIN-SENTIER-CLOU

Saint Aubin Rouge 1er Cru Sur le Sentier du Clou: This wine is from some of the oldest vines in the estate, planted between 40 and 80 years ago (as of 2011). The parcel is about 1.5 hectare in size and sits on a hillside between Saint Aubin and Gamay with an east-southeast exposure. There is an elevage of 15 to 18 months (with very little new oak used). Perhaps the most serious and complex of the red wines of the domaine with a character dominated by red fruits and spices supported by substantial backbone.

ST-AUBIN-ROUGES-GORGES Saint Aubin Rouge 1er Cru Les Rouges Gorges: This wine is produced from two separate parcels: one on a hillside above the hamlet of Gamay and the other from a parcel between Saint Aubin and Chassagne Montrachet. The average age of the vines is 50 years (as of 2011). A classic wine of this sector with compelling notes of animal and wild berries. The elevage is about 18 months before bottling; again, very little new oak is used.
CHASSAGNE-CHAMBRE Chassagne Montrachet Rouge Les Chambres: From a parcel of one-third of a hectare in the heart of Chassagne on the eastern side. The vines are 40 years old (as of 2011) and they sit with an east-southeast exposure. The cuvaison is about two weeks long and the elevage lasts for 15 to 18 months. Very little new oak is used. This is an assertive wine with strong scents and flavors that tend to the “sous bois” and leather/animal; powerful with a solid backbone of tannins; a humble, honest and satisfying wine. We buy the entirety of this cuvée (approximately 780 to 900 bottles).
Download Prudhon tech sheet
Domaine NameHenri PRUDHON & Fils
Family/Owners NamePRUDHON
How many years has the family owned the domaine?Since centuries and many generations
How many generations?Currently, 2 generations
How many hectares of vines are leased?5 hectares
How many hectares of vines are owned?10 hectares
Are your vineyards or wines Organic or Biodynamic Certified? If yes, in the EU? In the US? If no, are you in the process of becoming certified? When?Sustainable agriculture/ lutte raisonnée
Do you typically sell or buy any grapes? Please specify.No
Do you sell off any of your wine en vrac?About 10% of our production
WINE 1
GENERAL INFORMATION
AppellationBourgogne Aligoté
Cepage/UvaggioAligoté
%ABVAlc. 12% by vol
# of bottles produced1500 to 4000
Grams of Residual Sugar-2g/l
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locationsNo
Soil Types(s)Clay-limestone
Average vine age (per vineyard)45 years
Average Vine Density (vines/HA)10 000 vines/ha
Approximate harvest date(s)Mid-september
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGEGenerally, vegetation starts during the month of march. The spring weather conditions are very changeable. But in general, summers are hot and dry (with sometimes stormy episodes). Harvests take place in September with summer conditions. In winter, frosts are frequent with sometimes the snow.
HOW DOES IT COMPARE TO PREVIOUS VINTAGES?2015: The year was premature. Vegetation started very early in the spring. Summer was hot and the harvest started at the very beginning of September. The rich and complex wines perfectly reflect the state of maturity of the grapes while keeping freshness.2016: Humid spring, then hot and dry summer. The year was later and the conditions of the spring (humidity) were difficult. Fortunately, summer was hot and sunny. The harvest started on September 23rd with the sun. The quality was there. Wines are currently in ageing.
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmedGrapes are not destemmed, they are pressed directly
Fermentation: vessel type and sizeFermentation in oak barrels
Duration of cuvaison10-15 days
Duration of contact with leesAgeing on lees during 10 to 18 months
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. Settling during 24 hours
PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE:Alcoholic and malolactic fermentation in oak barrels
pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationChaptalization if necessary. Battonnage for 4 to 5 months. Racking before bottling
Elevage: vessel type(s) and size(s)Ageing in oak barrels
Duration of elevage10 to 18 months
Duration of bottle ageing before release to US market2 months
Do you practice fining and filtration? If yes, please describeFining with Bentonite and Casein if it is necessary. Filtration with Kieselguhr if necessary
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?SO2 is added at the time of the harvest, of the racking then of the bottling. 40 mg/l of free sulfur dioxide remains in the wine at release.
WINE 2
GENERAL INFORMATION
AppellationBourgogne “En Jorcul”
Cepage/UvaggioChardonnay
%ABVAlc. 12.5% by vol
# of bottles produced3500
Grams of Residual Sugar-2 g/l
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locationsEn Jorcul
Soil Types(s)Clay-limestone
Average vine age (per vineyard)15 years
Average Vine Density (vines/HA)10. 000 vines/ha
Approximate harvest date(s)Mid september
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGEGenerally, vegetation starts during the month of march. The spring weather conditions are very changeable. But in general, summers are hot and dry (with sometimes stormy episodes). Harvests take place in September with summer conditions. In winter, frosts are frequent with sometimes the snow.
HOW DOES IT COMPARE TO PREVIOUS VINTAGES?2015: The year was premature. Vegetation started very early in the spring. Summer was hot and the harvest started at the very beginning of September. The rich and complex wines perfectly reflect the state of maturity of the grapes while keeping freshness. 2016: Humid spring, then hot and dry summer.The year was later and the conditions of the spring (humidity) were difficult. Fortunately, summer was hot and sunny. The harvest started on September 23rd with the sun. The quality was there. Wines are currently in ageing.
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmedGrapes are not destemmed, they are pressed directly
Fermentation: vessel type and sizeFermentation in oak barrels
Duration of cuvaison10-15 days
Duration of contact with leesAgeing on lees during 10 to 18 months
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. Settling during 24 hours
PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE:Alcoholic and malolactic fermentation in oak barrels
pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationChaptalization if it is necessary. Battonnage for 4 to 5 months. Racking before bottling
Elevage: vessel type(s) and size(s)Ageing in oak barrels
Duration of elevage10 to 18 months
Duration of bottle ageing before release to US market2 months
Do you practice fining and filtration? If yes, please describeFining with Bentonite and Casein if necessary. Filtration with Kieselguhr if it is necessary
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?SO2 is added at the time of the harvest, of the racking then of the bottling. 40 mg/l of free sulfur dioxide remains in the wine at release.
WINE 3
GENERAL INFORMATION
AppellationSaint-Aubin “Le Ban”
Cepage/UvaggioChardonnay
%ABVAlc. 13% by vol
# of bottles produced15500
Grams of Residual Sugar-2 g/l
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locationsLe Ban
Soil Types(s)Clay-Limestone
Average vine age (per vineyard)35 years
Average Vine Density (vines/HA)10.000 vines/ha
Approximate harvest date(s)Mid-september
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGEGenerally, vegetation starts during the month of march. The spring weather conditions are very changeable. But in general, summers are hot and dry (with sometimes stormy episodes). Harvests take place in September with summer conditions. In winter, frosts are frequent with sometimes the snow.
HOW DOES IT COMPARE TO PREVIOUS VINTAGES?2015: The year was premature. Vegetation started very early in the spring. Summer was hot and the harvest started at the very beginning of September. The rich and complex wines perfectly reflect the state of maturity of the grapes while keeping freshness. 2016: Humid spring, then hot and dry summer.The year was later and the conditions of the spring (humidity) were difficult. Fortunately, summer was hot and sunny. The harvest started on September 23rd with the sun. The quality was there. Wines are currently in ageing.
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmedGrapes are not destemmed, they are pressed directly
Fermentation: vessel type and sizeFermentation in oak barrels
Duration of cuvaison10-15 days
Duration of contact with leesAgeing on lees during 10 to 18 months
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. Settling during 24 hours
PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE:Alcoholic and malolactic fermentation in oak barrels
pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationChaptalization if it is necessary. Battonnage for 4 to 5 months. Racking before bottling. Racking before bottling
Elevage: vessel type(s) and size(s)Ageing in oak barrels
Duration of elevage10 to 18 months
Duration of bottle ageing before release to US market2 months
Do you practice fining and filtration? If yes, please describeFining with Bentonite and Casein if necessary. Filtration with Kieselguhr if it is necessary

Domaine Prudhon’s 2015 Whites and 2014 Reds

The combination of 2015 white wines and 2014 red wines produced by Domaine Prudhon comprises a rock-solid source of Burgundy of incredible-value.. While the natural richness of a solar vintage like 2015 had the potential to yield unwieldy, unbalanced white Burgundies for those growers who favor a more heavy-handed approach, Prudhon’s chiseled, acid-driven style counterbalanced […]

0 comments

New Arrivals from Domaine Henri Prudhon: Tradition, Harmony, and Value

Those who decry the lack of access to fine Burgundy need look no further than Domaine Henri Prudhon in Saint-Aubin. While it is undeniably true that the prices of many wines from the most battled-after growers have reached the level of pure commodity, there are still areas of this hallowed region where one can find […]

0 comments

Chassagne Rouge ’85 Prudhon

Drank this wine tonight with pleasure. At 30 years plus a modest village burgundy is still alive and bright with its typical grainy tannins. Color deepened with aeration. Might it have been even better 5 or 10 years ago? Probably but this wine is a “gamer”, a sturdy little fellow. Last bottle in the cellar!

0 comments
Print This Page Print This Page