Domaine Guillot was the first Burgundy domaine to be organically farmed, during the early 1950s, when Pierre and Jeannine Guillot, began working vineyards which had been abandoned during the phylloxera outbreak years earlier. Their son, JeanGerard took over in 1978 and together with his wife Jacqueline Broux, they established the modern day Domaine Guilllot Broux. It was officially certified organic in 1991. Jean-Gerard was formerly a winemaker in Meursault, a factor which has influenced the controlled oak ageing which takes place at the Domaine today. The 17 hectare estate is now run by the third generation, brothers Emmanuel and Patrice. Emmanuel is the head winemaker, a position he returned to in 2000 after a distinguished career as a Sommelier in London and at the Michelin starred L’Ortolan, Reading. The Guillot brothers focus on showcasing the diversity of the Mâcon terroir.
The grapes for this cuvée come from a two hectare parcel in the ‘lieu dit’ or named vineyard of ‘En Serre’, which dates back to the 9th century. The vineyard disappeared during the phylloxera crisis, however it was brought back to life and replanted 10 years ago. It is AB certified organic and has never been treated with any herbicides or synthetic preparations. The vineyard is east-facing and is surrounded by a dry stone wall, which provides shelter for the vines. The soils are made up of limestone, which imparts minerality and a chalky flavour to the wine. The influence of the River Saone encourages a micro-climate in which the vines ripen earlier than in Guillot Broux’s other vineyards. The 15 year old vines are planted at a density of 10,000 vines per hectare and are cane pruned. The grapes are handharvested at optimal ripeness.
The juice from the Chardonnay grapes was gently extracted via pneumatic press and was vinified in the gravity-fed winery, in order to produce the wine as gently as possible. Fermentation took place with natural yeast in Stockinger French oak 25 hectolitre foudres, where the wine spent nine months followed by two months in vat. It underwent malolactic conversion during which a weekly bâtonnage took place, imparting texture and complexity.