Winemaker
Bertrand Chevillon
- Discipline
- Winemaker
- Based in
- Nuits-Saint-Georges, France
i. Biography
The Path
That length of shared work points to a cellar culture built on continuity: reading a site over time, holding a house style steady, and keeping the details aligned across vintages. At Domaine Robert Chevillon, the responsibility is collective, and Bertrand Chevillon’s role sits inside that structure as both steward and maker.
The Work Today
Working between vineyard and winery at Domaine Robert Chevillon, Bertrand Chevillon moves through the tasks that define a grower-led domaine: the pace of the vines, the discipline of the cellar, and the sequence that links one to the other. The method is tightly controlled. All fruit is destemmed before fermenting in stainless steel; the domaine uses an automatic pigeage system, cools the cuverie at the start of harvest, and usually does daily remontage. Those choices keep extraction measured, preserve freshness, and give the wines a clear line rather than a heavy imprint.
Signature
Bertrand Chevillon’s signature wines include Les Vaucrains 1er Cru, Les Chaignots, Les Cailles, Les Saint-Georges, and Bourgogne Passetoutgrains. Taken together, these cuvées map the range of his work at Domaine Robert Chevillon, from site-specific bottlings with defined structure to the more direct register of Bourgogne Passetoutgrains. They are the clearest public markers of the domaine’s style under his hand.
Acclaim
The main recognition is the role itself: winemaker at Domaine Robert Chevillon. In Burgundy, that position carries weight because it sits at the intersection of family continuity, site knowledge, and repeatable cellar discipline. For Bertrand Chevillon, the distinction is less about a single prize than about sustained responsibility at a domaine known for precision.
Profile updated July 2026
FAQ
Asked of Bertrand
What is Bertrand Chevillon's current role?
As of 2026, Bertrand Chevillon is Winemaker.
What is Bertrand Chevillon known for?
Everything is destemmed before fermenting in stainless steel; the domaine also uses an automatic pigeage system, cools the cuverie at the start of harvest, and usually does daily remontage.
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