Winemaker

Nicolas Groffier

Discipline: Winemaker
Based in: Morey-Saint-Denis, France
Venue: Domaine Robert Groffier Père & Fils · Winery

i. Biography

Nicolas Groffier works from continuity, not reinvention: the family domaine in Morey-Saint-Denis has been the frame for his role at Domaine Robert Groffier Père & Fils, with the estate line extending back to the 19th century. In Burgundy, where land and name are bound together, that kind of tenure reads as both inheritance and obligation, with the vineyard and cellar setting the terms of the work.

Coming Up

Since 2005, Nicolas Groffier has held the family Domaine Robert Groffier Père & Fils. The post sits at the junction of custodianship and winemaking, where each vintage joins a longer family record. His career is defined less by turnover than by steadiness: one domaine, one village, one name carried forward through repeated seasons.

Where They Are Now

As winemaker today, he works in the measured way Burgundy requires. His own words point to a cellar organised around whole-cluster and restraint: "All the wines have been bottled since mid-December. They were all produced using whole-cluster." That kind of statement is less about presentation than process, showing a house that has already made its choices and closed the work down with order. On extraction, he is equally deliberate: "I didn't have full trust in the skins in this vintage so I chose not to do too much extraction." The judgment is plain: read the vintage closely, then intervene only as far as the season allows.

Career - Took over the estate / head of the family domaine — Domaine Robert Groffier Père & Fils, Morey-Saint-Denis (2005–present)

Signature

Nicolas's signature wines include Chambolle-Musigny Les Amoureuses, Bonnes-Mares, Les Haut-Doix, and Les Sentiers. These cuvées define the estate’s working range and its most recognisable sites. Together, they show how Domaine Robert Groffier Père & Fils is built from a small number of fixed names, each one carrying the discipline of repeated attention and the continuity of place.

In Their Words “All the wines have been bottled since mid-December. They were all produced using whole-cluster.” “I didn't have full trust in the skins in this vintage so I chose not to do too much extraction.”

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