Marie-Christine Teillaud

The Path

University of Dijon and its oenology technician courses gave Marie-Christine Teillaud the technical base for cellar work. That kind of training matters in wine because the daily work asks for more than instinct: it requires precision, patience, and the ability to repeat the same operations cleanly vintage after vintage. Since 1988, she has worked in the cellar at Domaine Georges Mugneret-Gibourg, and the role has been one of long stewardship rather than short-term appointment.

The Work Today

At the domaine, Teillaud’s work remains focused on aging and bottling, two stages that demand close attention and consistency. The cellar approach is defined by destemming, natural vinification, no enzymes, and bottling without fining or filtration, keeping the process stripped back to preserve the fruit and the vineyard’s own register. The cellar itself is treated as part of the method: when the new space was designed, the mantelpiece was kept movable and the bottles were arranged exactly as they were, a practical decision that also preserves working continuity. In that sense, the cellar functions as both production space and record of habit.

Signature

Marie-Christine's signature wines include Clos Vougeot Grand Cru, Vosne-Romanée, and Ruchottes-Chambertin. These names speak to the breadth of the domaine’s expression, each one carrying its own register and nuance while remaining under her care in the cellar.

In Their Words “When we did the design for the new cellar, we made sure there was a space where we could move the mantelpiece. The bottles are arranged exactly as they were.”

Acclaim

Marie-Christine's honors include Michelin Guide 2 Grapes (2026) and Le Figaro Vin ranking of France's Best Winemakers 2023, #2 (shared with Marie-Andrée Nauleau-Mugneret).