源自Vosne-Romanée重要釀酒家族的Anne-Françoise嫁給從Parent酒莊獨立出來的François Parent，在1988年創立了布根地知名酒莊Domaine A. F. Gros，2013年，François Parent退休，酒莊交由兒子Mathias Parent以及女兒Caroline Parent共同經營，Mathias Parent負責釀造，而Caroline Parent則掌管行銷業務。
 
源自Vosne-Romanée重要釀酒家族的Anne-Françoise嫁給從Parent酒莊獨立出來的François Parent，在1988年創立了布根地知名酒莊Domaine A. F. Gros，2013年，François Parent退休，酒莊交由兒子Mathias Parent以及女兒Caroline Parent共同經營，Mathias Parent負責釀造，而Caroline Parent則掌管行銷業務。
 
知名葡萄酒網站《Winehog》的作者Steen Öhman就曾在2019年拜訪酒莊之後寫下：「隨著Mathias Parent的加入，增進了Domaine A. F. Gros的葡萄酒品質，現在香氣特徵更加精確，也更有深度與純度，同時風格以及印象更加一致。這種改善提高了人們對於這個優秀老牌酒莊的期待，看到新的釀酒師改善歷史悠久的酒莊總是令人振奮。」

Caroline Parent & Mathias Parent

出身名門世家A-F Gros家族的Mathias Parent和Caroline Parent承襲了深厚的釀酒文化，Mathias曾在白酒名莊Bernard Moreau學習，2010年開始在父親Francois Parent旁學習釀酒，並在2013年起完全接手酒莊所有釀造工作，Caroline Parent則負責葡萄園的管理以及市場行銷，兩人接掌自家酒莊後更結合新世代的創新特質，為經典注入全新風貌。

Bourgogne Hautes Côtes De Nuits Rouge

Our 2.23 ha vineyard is located in the commune of Arcenant. High vines (6’), low density, at an altitude of 400 meters.
Limestone and marls from the Jurassic period.
We use traditional vineyard management based on sustainability principles.
We engage in selective pruning, along with optimized leaf pulling, green harvest when needed, and ploughing of the soils.
Because of the altitude, the harvest starts an average 2 weeks after the rest of the estate.
The grapes, once cut, are brought back to the winery in less than 20 minutes.
100% manual harvesting.

For the winemaking process, we use stainless steel tanks and oak barrels.
Cold maceration (5°C) is done for about 3-5 days to extract flavor and color. During that time, we do some remontage (pump over) to keep a good contact between solid and liquid parts. After 5 days, the tanks are heated up to 25-30°C for over 10 days.
The wood for the oak barrels come primarily from forests of Chatillonais and Fontainebleau. Two thirds of this wine is aged in wood for an average of 12 months (10% new oak).

Cherry red in color, with hints of ruby. The nose releases notes of cherry, blackcurrant raspberry, wild strawberry.
In the mouth, the attack is smooth and forthright, with chewy tannins. Perfect with grilled red meat, or a chicken recipe with mushrooms.
The finish is rich, with hints of licorice, sometimes evolving to spicy aromas.

Chamoblle Musigny

Our 0.39 ha vineyard is split between various parcels in the Southern part of the appellation.
Shallow soils, with gravel and limestone rocks that allow for aeration and deep root penetration.
Traditional vineyard management based on sustainability principles.
We engage in selective pruning, along with optimized leaf pulling, green harvest when needed, and ploughing of the soils.
The grapes, once cut, are brought back to the winery in less than 20 minutes.
100% manual harvesting.

For the winemaking process, we use stainless steel tanks and oak barrels.
Cold maceration (5°C) is done for about 3-5 days to extract flavor and color. During that time, we do some remontage (pump over) to keep a good contact between solid and liquid parts. After 5 days, the tanks are heated up to 25-30°C for over 10 days.
The wood for the oak barrels comes primarily from forests of Chatillonais and Fontainebleau. This wine is aged for an average of 18 months (50% new oak).

Chambolle-Musigny has a distinct personality and features. Intense bouquet composed of violet and small red fruits (raspberry, strawberry). Rich, fragrant and complex, it lines the palate with silk and lace. Its delicate and fleshy texture is paired with a solid and durable structure. Fabulous with game and cheeses like Brillat Savarin, Citeaux or Reblochon.

Vosne Romanee

Our vineyard is located next to Clos des Reas.
The soils are limestones, fine-textured marls, and clays.
Traditional vineyard management based on sustainability principles.
We engage in selective pruning, along with optimized leaf pulling, green harvest when needed, and ploughing of the soils.
The grapes, once cut, are brought back to the winery very rapidly in temperature-controlled trucks. 100% manual harvesting.

For the winemaking process, we use stainless steel tanks and oak barrels.
Cold maceration (5°C) is done for about 3-5 days to extract flavor and color. During that time, we do some remontage (pump over) to keep a good contact between solid and liquid parts. After 5 days, the tanks are heated up to 25-30°C for over 10 days.
The wood for the oak barrels comes primarily from forests of Chatillonais and Fontainebleau. This wine is aged for an average of 18 months (50% new barrels).

Deep color between crimson and purple, dark and luminous. It develops aromas of violet and small fruits (Morello cherry, blackcurrant). When older, it leans towards underbrush, fallen leaves and truffle over animal notes. In the mouth, it has a rich structure, while its tannins are nonetheless delicate.
Acidity and chewiness are harmoniously balanced, with licorice in the finish.

Gevrey Chambertin

Brown calcic or limey soils. The vines also reap the benefit of marls covered with screes and red silt washed down from the plateau.
These stony mixtures confer elegance and delicacy on the wine while the clayey marls, which contain rich deposits of fossil shell-fish, add body and firmness

No man-made chemicals customarily used. Selective pruning, along with optimized leaf pulling, green harvest when needed, and weed tilling.
The grapes, once cut, are brought back to the winery within 20’ in temperature-controlled trucks.
100% manual harvesting.

For the winemaking process, we use stainless steel tanks and oak barrels.
Cold maceration (5°C) is done for about 3-5 days to extract flavor and color. During that time, we do some remontage (pump over) to keep a good contact between solid and liquid parts. After 5 days, the tanks are heated up to 25-30°C for over 10 days.
The wood for the oak barrels comes primarily from forests of Chatillonais and Fontainebleau. This wine is aged for an average of 18 months (50% new barrels).

Organic viticulture adapted to the local terroir conditions. Bee protection protocols. No Carcinogenic, Mutagenic, Reprotoxic products (CMR) used in the winemaking process. Indigenous yeasts. Premium natural corks coated with beeswax instead of silicon.

Deep carmine color. Aromas of red berries. Eventually second aromas of licorice, leather, with hints of underbrush. In the mouth, firm structure, velvety tannins, and delicate texture. Full bodied, powerful, rich, and meaty. Soulful wines which deserve their reputation of excellence.

Morey Saint Denis

Limestone and clay-limestone soils dating back to the Middle Jurassic era. White Bathonien Oolite up-slope and fossiliferous Bajocien limestone at the foot. The vineyards are east-facing at altitudes of 220-270m.
Below the village the slopes are differently oriented and the soil more marly.

No man-made chemicals customarily used.
Selective pruning, along with optimized leaf pulling, green harvest when needed, and weed tilling.
The grapes, once cut, are brought back to the winery within 20’ in temperature-controlled trucks.
100% manual harvesting.

For the winemaking process, we use stainless steel tanks and oak barrels.
Cold maceration (5°C) is done for about 3-5 days to extract flavor and color. During that time, we do some remontage (pump over) to keep a good contact between solid and liquid parts. After 5 days, the tanks are heated up to 25-30°C for over 10 days.
The wood for the oak barrels comes primarily from forests of Chatillonais and Fontainebleau. This wine is aged for an average of 18 months (50% new barrels).

Organic viticulture adapted to the local terroir conditions. Bee protection protocols. No Carcinogenic, Mutagenic, Reprotoxic products (CMR) used in the winemaking process. Indigenous yeasts. Premium natural corks coated with beeswax instead of silicon.

Intense red garnet color. Bouquet of blackcurrant and cherries. With age, scents of game, leather, and moss, even truffle. Rich structure, rounded tannins and mouth-filling texture, it is a very elegant wine.

Volnay 1er Cru Les Fremiets

The soils on the northern part close to Pommard contains alluvial cones brought by the “Combe de Pommard”, and deep clay-limestone substrate which brings more elegance to the wines.
Traditional vineyard management based on sustainability principles.
We engage in selective pruning, along with optimized leaf pulling, green harvest when needed, and ploughing of the soils.
The grapes, once cut, are brought back to the winery in less than 20 minutes. 100% manual harvesting.

For the winemaking process, we use stainless steel tanks and oak barrels.
Cold maceration (5°C) is done for about 3-5 days to extract flavor and color. During that time, we do some remontage (pump over) to keep a good contact between solid and liquid parts. After 5 days, the tanks are heated up to 25-30°C for over 10 days.
The wood for the oak barrels comes primarily from forests of Chatillonais and Fontainebleau. This wine is aged for an average of 18 months (50% new oak).

Volnay 1er cru les Fremiets is one of the most delicate and subtle wine of this appellation. It has an intense bouquet composed of small red fruits (raspberry, strawberry) and spicy notes. Rich, and deep, it is complex and intense on the palate. Fabulous with game and cheeses.

Pommard 1er Cru Les Pezerolles

Our vineyard is located in the Eastern part of the appellation, close to its geological fault. The name comes from the old French "Poizerolles", which meant "chickpeas”, likely cultivated next to the vines in the Middle Ages.
Clay-limestone soils with good drainage at an average altitude of 300 meters.
Traditional vineyard management based on sustainability principles.
We engage in selective pruning, along with optimized leaf pulling, green harvest when needed, and ploughing of the soils.
The grapes, once cut, are brought back to the winery within 20 minutes to ensure freshness. 100% manual harvesting.

For the winemaking process, we use stainless steel tanks and oak barrels.
Cold maceration (5°C) is done for about 3-5 days to extract flavor and color. During that time, we do some remontage (pump over) to keep a good contact between solid and liquid parts. After 5 days, the tanks are heated up to 25-30°C for over 10 days.
The wood for the oak barrels comes primarily from forests of Chatillonais and Fontainebleau. This wine is aged for an average of 18 months (65% new barrels).

Its color is the deep, dark red with mauve highlights which caused Victor Hugo to speak of it as “night in combat with day”. Its aromas are redolent of blackberry, bilberry, or gooseberry, cherry pit and ripe plum. At full maturity, after 5 to 10 years of cellaring, it tends towards leather, chocolate and pepper. In exceptional years, the wine can age and improve much longer.

Pommard 1er Cru Les Chanlins

Les Chanlins”, a premier cru bordering Volnay, is a continuation of Volnay Pitures (formerly known as Volnay Chanlins), the vineyard is steep with more limestone and pebbles rather than clay, producing classic wines which are typically generous and long lived.

Traditional vineyard management based on sustainability principles.
We engage in selective pruning, along with optimized leaf pulling, green harvest when needed, and ploughing of the soils.
The grapes, once cut, are brought back to the winery within 20 minutes to ensure optimal freshness.
100% manual harvesting.

For the winemaking process, we use stainless steel tanks and oak barrels.
Cold maceration (5°C) is done for about 3-5 days to extract flavor and color. During that time, we do some remontage (pump over) to keep a good contact between solid and liquid parts. After 5 days, the tanks are heated up to 25-30°C for over 10 days.
The wood for the oak barrels comes primarily from forests of Chatillonais and Fontainebleau. This wine is aged for an average of 18 months (50% new barrels).

Deep, dark red color with mauve highlights. Aromas of blackberry, bilberry, or gooseberry, cherry pit, blackcurrants and ripe plum. At full maturity, it tends towards leather, chocolate and pepper.
It needs to be given time to open up to its fullest extent and to display its rich texture, its elegant structure, its fruit-filled mouth, and its ripe and smooth tannins.

Nuits Saint Georges 1er Cru Les Saint Georges

The soils derive from pebbly alluvium washed down from up-slope, or, in the low-lying parts, silty deposits from the river Meuzin.

No man-made chemicals customarily used. Selective pruning, along with optimized leaf pulling, green harvest when needed, and weed tilling. The grapes, once cut, are brought back to the winery within 20' in temperature-controlled trucks. 100% manual harvesting.

For the winemaking process, we use stainless steel tanks and oak barrels. Cold maceration (5°C) is done for about 3-5 days to extract flavor and color. During that time, we do some remontage (pump over) to keep a good contact between solid and liquid parts. After 5 days, the tanks are heated up to 25-30°C for over 10 days. The wood for the oak barrels comes primarily from forests of Chatillonais and Fontainebleau.
This wine is aged for an average of 18 months (50% new barrels).

Organic viticulture adapted to the local terroir conditions. Bee protection protocols. No Carcinogenic, Mutagenic, Reprotoxic products (CMR) used in the winemaking process. Indigenous yeasts. Premium natural corks coated with beeswax instead of silicon.

Intense crimson red color. Nose of cherry, strawberry and blackcurrant, and eventually leather, truffle, fur, game. Muscular and vigorous, chewy and full-bodied, its structure is both powerful and well balanced, long aftertaste. Wines built to age!

Beaune 1er Cru Motrevenots Blanc

Montrevenots 1er Cru is located near Pommard, perched on the southern side of the Montagne-Saint-Desire hill. The topography allows the vines to make the most of the a.m. & early p.m. sunshine. The soil is stony and lime-rich, with white marls – well suited to white wine production. It is near the source of the Lulunne stream.

No man-made chemicals customarily used. Selective pruning, along with optimized leaf pulling, green harvest when needed, and weed tilling.
The grapes, once cut, are brought back to the winery within 20’ in temperaturecontrolled trucks.
100% manual harvesting.

Grapes are rigorously sorted, then slowly pressed for 90 minutes. Racking from the steel tanks where they stay for 48 hours, then to the wood barrels, where the main fermentation immediately starts, followed by malo-lactic fermentation at a temperature between 18 & 20°C. Thereafter the barrels stay in the aging cellar for a year. Usually, fining, no filtration.
Bottling in December. 50% new oak.

Organic viticulture adapted to the local terroir conditions. Bee protection protocols. No Carcinogenic, Mutagenic, Reprotoxic products (CMR) used in the winemaking process. Indigenous yeasts. Premium natural corks coated with beeswax instead of silicon.

This wine boasts a silky gold colour, flecked with green. It has a bouquet of almond, dried fruits, bracken, and white flowers. It may be enjoyed either young “on the fruit” or later for its mouth-filling mellowness.

Echezeaux Grand Cru

Our 0.26 ha vineyard is located in the “Champs Traversins” section of the appellation.
Shallow soils, 13% steep incline, with gravel and limestone rocks that allow for aeration and deep root penetration.

No man-made chemicals customarily used.
Selective pruning, along with optimized leaf pulling, green harvest when needed, and weed tilling.
The grapes, once cut, are brought back to the winery within 20’ in temperature-controlled trucks.
100% manual harvesting.

For the winemaking process, we use stainless steel tanks and oak barrels.
Cold maceration (5°C) is done for about 3-5 days to extract flavor and color. During that time, we do some remontage (pump over) to keep a good contact between solid and liquid parts. After 5 days, the tanks are heated up to 25-30°C for over 10 days.
The wood for the oak barrels comes primarily from forests of Chatillonais and Fontainebleau. This wine is aged for an average of 18 months (100% new oak).

Organic viticulture adapted to the local terroir conditions. Bee protection protocols. No Carcinogenic, Mutagenic, Reprotoxic products (CMR) used in the winemaking process.
Indigenous yeasts. Premium natural corks coated with beeswax instead of silicon.

Deep ruby color, shading towards the darker tones of magenta and purple. Its bouquet is redolent of animal, spice notes, underbrush, and prune, evolving with age towards musk, leather, fur and mushroom. When young, its aromas suggest rose, violet and fresh cherry. The dense texture and tight grain of these wines fully open after 6 to10 years in the cellar.

Richebourg Grand Cru

Our vineyard is located in the heart of the best appellations of Burgundy.
Vines are 15, 25 and 75 years old.
The sub-soil consists of limestone and white marl under clay-flint soils up to 40 cm in depth on a gently sloping site. The soil is quite light and gravelly, brown or reddish in color. It dates back to the Jurassic period, some 150 million years ago.
Traditional vineyard management based on sustainability principles.
We engage in selective pruning, along with optimized leaf pulling, green harvest when needed, and ploughing of the soils.
The grapes, once cut, are brought back to the winery within 20 minutes to ensure freshness.
100% manual harvesting.

For the winemaking process, we use stainless steel tanks and oak barrels.
Cold maceration (5°C) is done for about 3-5 days to extract flavor and color. During that time, we do some remontage (pump over) to keep a good contact between solid and liquid parts. After 5 days, the tanks are heated up to 25-30°C for over 10 days.
The wood for the oak barrels comes primarily from forests of Chatillonais and Fontainebleau. This wine is aged for an average of 18 months (65% new barrels).

Deep dark color, with hints of ruby. Bouquet of red fruit, superb mouth-fill. It has a clearly defined structure, full-bodied rather than flowery and at times a little wild.
It will stand aging for as long as 30-50 years. Round, elegant, its mature aromas evoke violet, humus and underbrush. Glorious ambassador of Burgundy’s royal reputation.