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When it was founded in the early 1950s, this domain comprised only three hectares of vines, along with fields of grain and livestock. In 1987, Jean-Christophe Dupré joined his father in the vineyard, and they expanded the estate to 12 hectares of solely vines. Brother Vincent joined the family business in 1992, and today Domaine Dupré encompasses 26 hectares in the Mâconnais wine region.

The choice of grapes has been guided by the varying soils and micro-climates throughout the domain. Chardonnay cloaks about 10 hectares of southwest-facing slopes in the commune of Royer, sitting at 300 metres in elevation and rooted in white marl soil. Pinot Noir grapes, however, prefer the red earth of ‘Sous Borreau', east of Royer. Gamay has mainly been planted on the deep clay-limestone soil of the Royer valley.

Jean-Christophe’s viticulture practices reveal a deep reverence for the soil. He follows ‘reasoned viticulture’ and ‘reasoned agriculture’ in the vineyard, and has installed an on-site weather station to aid in determining any treatments required with greater care and precision. Only organic inputs are used when absolutely necessary.

The domain’s exceptional Bourgogne Rouge and collection of reds are a clear translation of his passion and careful quality control from the vine all the way to bottle.

Dupré plants grasses between the vine rows to measure erosion, limit yields, enrich the soil, and foster a healthy microcosm. He only cuts the grass twice per year, and tends to prune severely following the Cordon Royat method to improve the quality of the grapes.

As Jean-Christophe has said: "We owe it to future generations to perpetuate the Mâconnais wine tradition and to constantly work towards quality”.

Come harvest, fruit is quickly and very lightly pressed to obtain a clear juice. This is fermented for three weeks in temperature-controlled stainless-steel tanks. The Domaine Dupré Bourgogne rouge aged in barrels, of which 20% are new.