Domaine Frantz Chagnoleau

Domaine Frantz Chagnoleau was started by two young winemakers. Frantz Chagnoleau and Caroline Gon.

The domain was born from a common passion for the terroir of Burgundy, the vines and the wine. Their philosophy is to practice biodynamic winemaking expressing the characteristics of Burgundy while considering the balance of the vines, the soil and the surrounding environment.

Everything is done by hand from the cultivation of the grapes and harvesting, and the winemaking is extremely traditional, keeping intervention to an absolute minimum. 2010 is the first vintage from Domaine Frantz Chagnoleau. 



Domaine Frantz Chagnoleau, Le Carruge 71960 Pierreclos, France

Wine Maker

Frantz Chagnoleau: Frantz graduated with a degree in Oenology from Bordeaux University in 2004 and being passionate about the Maconnais, went to vinify for Olivier Merlin. There he learned what it took to make a great Burgundy wine and discovered the soil as the ultimate expression of the richness and complex terroir of Burgundy. Caroline Gon: After graduating with a degree in Oenology, Caroline went to work at Newton Vineyards in Napa Valley before returning to France to work as head winemaker at Heritiers du ComteLafon in Milly Lamartine.






Macon Villages, Pouilly-Fuisse, Saint Veran

Wines from this Winery

Domaine Frantz Chagnoleau Macon Villages Clos Saint Pancras

The Clos Saint Pancras is harmonious and fine on the plate with a fresh saline- like finish. The elegant nose has a blend of white flowers and citrus balanced by a mineral and smoked mouth. ■ Grape Varieties 100% Chardonnay   

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Saint Veran  Prelude

  Tasting · Comment: It is golden color, it feels smell of mineral, smoke, lime and stone. I feel a mineral also in the finish with a plump and balanced taste. I recommend you to drink with fish and crustaceans within 3 to 5 years.

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Domaine Frantz Chagnoleau Pouilly-Fuisse Pastoral

The grapes for this Pouilly-Fuisse come from four various old-vine parcels with chalky soils and limestone rocky screes providing powerful minerality. After hand harvesting, grapes are pressed using a pneumatic pressure then left overnight in a low temperature stainless tank. Most of the fermentation and malolactic fermentation is carried out in temperature controlled ovals (very big oak barrels) using wild yeast.The Pouilly Fuisse Pastoral is dominated by aromas of ripe white fruits and fresh butter enhanced by citrus notes. The texture of the mouth is rich and round, balanced by a nice minerality.  

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