When Frédéric Gueugneau was growing up in the village of Fontaines, he would often work at the Gouffier estate under the direction of Jerome Gouffier. Years later, when Gouffier fell ill, Frédéric came home once again to lend a helping hand by managing the day-to-day operations of the estate. When his elder neighbor passed away, Frédéric was asked by the Gouffier family to assume control of the domaine in 2011.

The nearly 200-year old estate had been through several name changes throughout its history but had always remained a part of the extended Gouffier lineage. The property oozes history, as evidenced by its stunning, stone-domed cellar, which had once served as a bunker in the time of Napoleon Bonaparte. With 5.5-hectares spread across eight appellations, the domaine was in need of a fresh start. Frédéric, who had worked previously at La Chabliesienne for eight years, took about the task of reinvigorating the vines of Gouffier by instituting organic farming practices. While there are no vineyards in Fontaines—which sits between the villages of Mercurey and Rully—the varied sites throughout the area allow Frédéric and his partner, Benoit Pagot, to offer several expressions of Cote Chalonnaise. The domaine contracts a single cooper—Doreau Tonneliers of Cognac—with Thierry Doreau making several trips to aid Frédéric and Benoit in finding the perfect match between barrel and wine. In fact, nearly 20% of the wood used to make the barrels used in the cellar come from the forest just beyond the walls of the property. Recent vintages of Gouffier have reflected the intelligent approach of infusion, demonstrating perfect balance, a flawless integration of ageing, resulting in wines of energy and precision which have garnered attention and accolades in France.

Website || Extended Portfolio [PDF]

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+802187 · 6x750ml

100% Pinot Noir. A wine with a strong color, a nose of black fruits and spices but not without a hint of minerality, it reveals itself in the frank and straightforward mouth, in the purest style of its appellation. Ideal partner of beef in all its expressions, a braised tab skewer will allow him to express all his character.


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+802186 · 6x750ml

100% Pinot Noir. The colour is a deep, profound ruby. This crisp-fruited wine evokes strawberry, raspberry, and cherry. Age brings in notes of underbrush, spicy tobacco notes and cocoa beans. In the mouth this wine is rich, full-bodied, and chewy. In its youth, the tannins of this wine lend it a mineral firmness. This wine brings out the best from beef rib steaks, or joints of beef or lamb, braised or in sauce. Roast pork is well suited to its rich aromas, as are poultry-based stews. Exotic dishes likewise prove worthy partners for this wine. As for the cheeseboard, this wine harmonizes equally well with either mild, soft cheeses or aged versions. Serving temperatures: 14 to 15°C for young wines.




AG || Anthony Gismondi, CAN
BC || Bob Campbell, NZ
CG || Connoisseaurs' GCW
DC || Decanter Magazine
GP || Guia Penin, Spain
HH || Huon Hooke, AUS
JH || James Halliday, AUS
JS || James Suckling
JR || Jancis Robinson
JO || Jeremy Oliver, AUS
JP || John Platter, S. Africa
JSc || John Schreiner, CAN
MC || Michael Cooper, NZ
NMc || Natalie MacLean
NM || Neal Martin
RP || Parker/Wine Advocate
PP || Prince of Pinot
RJ || Ray Jordan, AUS
RR || Rhone Report
ST || Stephen Tanzer
TP || Tasting Panel
TI || Testing Institute
TA || Tim Atkin MW
VI || Vinous
W&S || Wine & Spirits
WA || Wine Access
AN || Wine Anorak
WE || Wine Enthusiast
WF || Wine Front, AUS
WR || Wine Review Online
WS || Wine Spectator
WT || Winestate Mag, AUS