Juliette and Caroline Chenu are the fifth generation of their family to make wine in Burgundy, with the first parcels purchased by their great-great-grandfather in 1914. Until the sisters took over, everything the estate produced was sold as must or in barrel to the négoce — the domaine as we know it today is entirely their creation. 

Caroline runs the viticulture and winemaking, Juliette handles sales and communications, and together they've been farming the estate organically since 2006. In the cellar, native yeast fermentations and aging in used oak casks give the wines enough structure and micro-oxygenation to evolve gracefully, without the heavy oak influence that can flatten a wine like this. The style they've settled on is one they describe as "elegant not extracted", with just enough oak to provide shoulders for the wine.