The Producer
The history of the Vincent Girardin House begins in 1980, when Vincent Girardin, then 19 years old, decides to create his own wines from two hectares of vines inherited from his parents, who have been winemakers in Santenay since the 17th century. Driven by a desire for independence and a true passion for the vine, he gradually develops his business, expanding his production to the most renowned appellations of the Côte de Beaune before venturing into wine trading. An important milestone is reached in 2002 with the arrival of Éric Germain, who takes charge of the vinifications and helps define a style more focused on purity and the expression of the terroirs. In 2012, Vincent Girardin sold his company to the Compagnie des Vins d’Autrefois, which continues the adventure by relying on the historic team and its expertise.
Located in Meursault, the estate is dedicated to revealing the diversity of Burgundy's terroirs, primarily on the Côte de Beaune. The clay-limestone soils, often rich in stones and limestone, are an essential element of the identity of the wines, particularly the great whites made from Chardonnay and the reds produced from Pinot Noir. In the vineyard, the work emphasizes environmentally friendly practices, with manual harvesting, particular attention to yields, and methods inspired by biodynamics. In the cellar, interventions are limited to preserve the integrity of the grapes and the characteristics of each plot. Fermentations rely on indigenous yeasts, while aging on fine lees in French oak barrels is tailored to each appellation, with a measured use of new wood to maintain freshness, finesse, and balance.
Today, the Maison Vincent Girardin offers an extensive range of wines covering numerous Burgundy appellations, from regional cuvées to the most sought-after Premiers Crus and Grands Crus. Meursault, Puligny-Montrachet, Chassagne-Montrachet, Saint-Aubin, Volnay, and Pommard illustrate the richness of its repertoire and its desire to highlight the particularities of each climate. Under the technical direction of Éric Germain, the estate pursues an approach based on the precision of vinifications and respect for the terroir, with particular attention to the freshness and complexity of white wines as well as the elegance of reds. Between family heritage, technical demands, and the search for authenticity, Vincent Girardin thus perpetuates a demanding vision of great Burgundy wines.
The Wine
The subsoil is clay-limestone, consisting of marls, conglomerates, and lacustrine limestones.
The average age of the vines is 60 years.
Manual harvesting, sorting on the vine and then on the sorting table at the winery. After destemming, the grapes are placed in the tank. Depending on the vintages and the wishes of the winemaker, a more or less significant portion of whole grapes is integrated into the tank. After a few days of cold maceration, the active phase of fermentation takes place with temperature control. Following pneumatic pressing, the wines are placed in barrels (about 30% new wood) where aging occurs. This lasts for 15 months, during which malolactic fermentation takes place. One month before bottling, the wines from the different barrels are blended in the tank. No fining, but a light lenticular filtration precedes bottling. Bottling is done according to the lunar and biodynamic calendar.
Tasting
Wine exhibiting rich aromatic notes (leather, tobacco, game…). On the palate, the tannic structure is often significant.