Wines produced
MACON MILLY CLOS DU FOUR (WHITE)
MACON CHARDONNAY CLOS DE LA CROCHETTE (WHITE)
MACON BUSSIERES LE MONSARD (WHITE)
MACON MILLY-LAMARTINE (WHITE)
MACON PRISSE (WHITE)
SAINT VERAN (WHITE)
VIRE CLESSE (WHITE)
POUILLY FUISSE EN CHATENAY (WHITE)
Winery presentation
Owner / winemaker
Lafon Family
Region
Burgundy
Appellation
Macon
Presentation
Since 2006, under Dominique Lafon’s expert guidance, Domaine des Héritiers du Comte Lafon has been a flagship of the Mâconnais terroirs, its 26 hectares of vineyards meticulously managed for purity and precision. Today, Elsie Moore leads winemaking, ensuring every vintage reflects the estate’s exacting standards. All vineyards are farmed organically and biodynamically, producing around 170,000 bottles annually with consistent quality. Fermentation is parcel by parcel on indigenous yeasts, and wines are aged in large-format vessels — foudres and demi-muids — preserving clarity and finesse without overt oak. Many wines reward patience: with cellar time, their structure, minerality, and balance reach full expression.
Wines produced
MACON MILLY CLOS DU FOUR (WHITE)
MACON CHARDONNAY CLOS DE LA CROCHETTE (WHITE)
MACON BUSSIERES LE MONSARD (WHITE)
MACON MILLY-LAMARTINE (WHITE)
MACON PRISSE (WHITE)
SAINT VERAN (WHITE)
MACON UCHIZY LES MARANCHES (WHITE)
VIRE CLESSE (WHITE)
POUILLY FUISSE EN CHATENAY (WHITE)
Grape varieties planted
Chardonnay
Size of Vineyard
26 Hectares in total.
Average age of the vines
45 years.
Location
The winery is located in the village of Milly-Lamartine.
Soils
Mainly limestone-clay
Viticulture & Winemaking
They follow certified organic and biodynamic viticulture – the conversion started in the early 2000s and the vineyards are farmed to regenerate soils, reduce inputs and enhance vineyard resilience. Hand‑harvesting, strict yield control, and minimal intervention in the vineyard allow the grapes to fully reflect site and vintage, with a focus on purity, precision and terroir expression.
At Domaine des Héritiers du Comte Lafon, each vinification step is guided by a minimalist, terroir-first philosophy. The grapes are hand-harvested and pressed gently with care to preserve purity of fruit. Fermentation takes place using indigenous yeasts and minimal interference. Aging is carried out in large oak vessels—such as demi-muids (500-700 L) and foudres—rather than heavily new barrique, to avoid overt oak character and let clarity and minerality shine. Fine lees ageing is employed (for example 9-10 months in wood for the Clos du Four cuvée) with careful racking only after that period. Overall the result is white wines of striking clarity, tension and minerality, achieved by restrained use of oak and a clean, elegant vinification approach.
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