Domaine Ballot-Millot is an old domaine from Meursault, Burgundy. The vineyards of the domaine also cover some plots in Beaune, Chassagne, Pommard and Volnay and cover in general 10 hectares. Charles Ballot, who has been in charge of the domaine since 2000, has switched the viticulture of the domaine to a sustainable approach.

Top wines of the domaine are: Meursault Premier Cru Perrières, Meursault Premier Cru Charmes, Meursault Premier Cru Bouchères. The Meursault Premier Cru Perrières 2017 scored 94, the Meursault Premier Cru Charmes 2014 scored 94, the Meursault Premier Cru Bouchères 2017 scored 93 by the Wine Advocate.

Robert Parker comments on the Meursault Premier Cru Perrières 2017: “The 2017 Meursault 1er Cru Perrières derives from a parcel situated next to Grivault's Clos des Perrières. Unwinding in the glass with scents of musky peach, white flowers, fresh pear and nutmeg, it's medium to full-bodied, layered and concentrated, with fine tension at the core, racy acids and a long, mineral finish.”

The domaine makes elegant and balanced white wines and fruity charming red wines.

Domaine Ballot-Millot has been managed by Charles Ballot since 2000. He took over the domaine from his father Philippe Ballot. Charles Ballot is the 15th generation at the domaine, as the history of the domaine goes back to 1630 when his maternal family Lochardet-Dancer acquired their first vines. The domaine, itself, was founded at the beginning of the 18th century, named after Charles Ballot’s grandfather Ballot and grandmother Millot and its whole history is the history of inheritance between generations.

The vineyards of Domaine Ballot-Millot are farmed by the sustainable approach. The vineyards are being ploughed, chemical weeding is prohibited and treatments are used rarely. Charles Ballot strives to farm the domaine by organic principles.

The grapes are harvested manually. Sorting is conducted at the vineyard.

Grapes for the whites are pressed at low pressure, without sulphur protection. After the 24 hours settling, the juice is then vinified in oak barrels at unstirred lees. New wood is limited to 15 to 25 percent, depending on terroirs. Ageind lasts for 16 months.

Grapes for the red wines can be destemmed, depending on the vintage and appellation. In the beginning, reds pass 3 to 5 days cold soak. Pumping over, with the maximum temperature at 28°C is conducted. Maceration lasts for three weeks. Racking out of barrels is carried out after 14 to 18 months. Bottling is conducted one month later.