Domaine Perrot-Minot is a Burgundy winery and négociant in the Côte de Nuits. It makes red wine from Pinot Noir and has parcels in an array of Premier Cru and Grand Cru vineyards.
The history of the domaine dates back to the late 19th century and the marriage of Amédée Merme to Esther Morizot. Esther's parents both came from Burgundy wine families, namely the Sigaut family of Chambolle-Musigny and the Morizot family in Morey-Saint-Denis. The couple tended and developed the estate inherited by Esther which adopted the name Domaine Merme-Morizot. The second generation took over after World War II and increased the domaine's vineyard holdings, acquiring parcels in what would come to be considered the best Côte d'Or AOCs. Henri Perrot-Minot married Marie-France, granddaughter of Amédée and Esther in 1963 and eventually the two took over running the winery, the name becoming Domaine Perrot-Minot.
In 1999, the domaine expanded and began working as a négociant as well, bottling fruit from partnered vineyards, including from several grand cru vineyards in Gevrey-Chambertin. Until recently, Perrot-Minot used several different labels, carrying either the name Henri Perrot-Minot, or that of his son, Christophe Perrot-Minot. This has been consolidated so that all the estate wines are labelled Domaine Perrot-Minot while the wines made as a merchant merely state Perrot-Minot.
Domaine Perrot-Minot makes wine from seven grand cru vineyards, notably Chambertin, Clos-de-Bèze and Clos de Vougeot, as well as an array of premier crus. The yields are tightly limited and green harvesting is practiced in specific parcels so that some vines produce as few as five bunches of grapes. The domaine tends exceptionally old vines, including some over 100 years old, and makes two 'ultra' cuvées from the most venerable plants in the premier crus La Richemone and La Combe d'Orveau. A recent change to the aging utilizes less new oak than it has in the past, with the grand cru and premier cru wines typically seeing just 30 percent new oak. All the wines spend the rest of their aging spread evenly between one- and two-year-old barrels.