About
Domaine Pierre Girardin
Domaine Pierre Girardin is a comparatively new but very promising domaine. The domaine is located in Meursault, Burgundy, where 4.8 hectares of vineyards are farmed according to organic principles but not certified yet. The current winemaker is Pierre-Vincent Girardin.
The top three wines of the domaine are: Corton-Charlemagne Grand Cru, Bâtard-Montrachet Grand Cru, and Chambertin Grand Cru.
The Corton-Charlemagne Grand Cru 2017 scored 94, the Bâtard-Montrachet Grand Cru 2018 scored 92 - 94, and the Chambertin Grand Cru 2018 scored 92 - 94 by the Wine Advocate.
Tasting the Corton Grand Cru En Charlemagne 2017, Robert Parker said: "From a parcel near the cross in the heart of the appellation, the 2017 Corton-Charlemagne Grand Cru mingles notes of buttered citrus and white currants with hints of spring flowers and toasted sesame. Full-bodied, concentrated and textural, this is a broad-shouldered, muscular wine that will need some time. This is an indisputably impressive debut Corton-Charlemagne." Pierre Girardin's whites are finer-boned and more reductive, and reds delicate and fruit-driven, with a minimum of extraction.
History
2017
Pierre-Vincent Girardin, the 13th generation winemaker, has been managing Domaine Pierre Girardin since 2017.
Pierre-Vincent Girardin's father, Vincent Girardin, has been teaching him winemaking from a very early age. However, the senior Girardin sold his domaine in 2011. The only thing he left for his son was 4.5 hectares of very promising vineyards.
In 2017 Pierre-VIncent Girardin started making wine. He managed to extend the land to 4.8 hectares.
Approach
Organic without certification
Domaine Pierre Girardin farms its vineyards according to organic approaches. However, the domaine hasn't been certified yet. He avoids severe hedging and de-leafing of the vines.
Pierre Girardin produces both red and white wines. The red wine is made with stems, not being punched down. The wine is aged in barrels for 12 months for simple wines and 15 months for grands crus. The winemaker uses 30 percent of new wood for the barrels. Before bottling, the red wine is kept in vats for three months more and six for white ones.