The young estate of Domaine du Chancelier, run by Elsa & Cédric Ehrhart, is deeply connected to the tradition and history that surrounds it. The cellars and vinification facilities are located in the historic center of Beaune. Elsa and Cédric crafted their first vintage in 2016 from purchased fruit and slowly began to acquire parcels throughout Burgundy. They now have five hectares of land, and produced their first wine from their parcels in 2020. In plots where they don’t own the land, Elsa and Cédric have long-term contracts with growers where they choose the picking dates and complete harvest themselves. They practice organic farming, including with their purchased fruit.

At the winery, Elsa and Cédric have done a complete renovation and now have a state-of-the-art facility that is entirely gravity-fed. All grapes are harvested by hand. The whites are pressed directly before being put in barrels for both fermentations. No sulfur is added, nor are the wines chaptalized or acidified. Only indigenous yeasts are used, and the juice is left its fine lees for the entirety of its aging without battonage or racking until bottling.

The reds are fully destemmed and start with a cold fermentation in a mix of stainless steel and barrel, with a few lots fermented in what is called “Vinification Integrale,” a method that allows red grapes to be fermented in the same barrel they will be aged in with gentle extraction. The grapes are then pressed and the barrels are steamed and cleaned, with the juice put back in the same barrels to go through malolactic fermentation and aging, all without the addition of sulfur.