Olivier Bernstein, Domaine
Summary
Olivier Bernstein is a boutique négociant house in Beaune producing around 2,500 cases annually from seven Grand Cru and three Premier Cru sites in the Côte de Nuits, working exclusively with old-vine Pinot Noir from prestigious terroirs like Mazis-Chambertin and Chambertin Clos-de-Bèze. The domaine's distinctive approach includes an in-house cooperage program tailoring oak treatment to each cuvée, along with wooden vat fermentation and extensive aging of 16-18 months before bottling without fining or filtration.
Heritage & Leadership
Olivier Bernstein established his eponymous négociant house in Burgundy in 2007, marking a career shift from his family's engineering business to winemaking. Following studies at the École du Vin in Beaune, Bernstein gained practical experience in Roussillon before focusing on Burgundy. The operation is based in Beaune's historic center, where Bernstein restored a portion of the 13th-century Jacobins monastery to serve as the winery's cellar. The company maintains a small, focused team led by Bernstein himself, who directly oversees both viticulture and winemaking.
Vineyards & Wines
The house produces wines from seven Grand Cru sites and three Premier Cru vineyards across the Côte de Nuits. The portfolio includes Mazis-Chambertin, Chambertin Clos-de-Bèze, Bonnes-Mares, Clos de la Roche, Charmes-Chambertin, Clos de Vougeot, and Clos Saint-Denis at the Grand Cru level. The vineyards feature vines ranging from 40 to 80 years old, managed through long-term agreements with growers. Annual production remains limited to approximately 2,500 cases total across all cuvées.
Philosophy & Practice
Bernstein implements strict yield control in the vineyards, with harvest conducted entirely by hand. The winery employs a double sorting system - first in the vineyard and again at the winery. Grapes undergo 100% destemming followed by cold maceration lasting 4-5 days. Fermentation takes place in wooden vats, with aging conducted in new French oak barrels. Bernstein maintains an in-house cooperage program, working with specific oak sources and toasting levels tailored to each cuvée. The wines typically age for 16-18 months before bottling without fining or filtration.