History
    •    Pierre-Vincent Girardin is the 13th generation of a Burgundy winegrowing family. He is the son of Vincent Girardin, a well-known Meursault figure.
    •    He learned the trade as a child, in his father’s cellar.
    •    In 2011, Vincent Girardin sold his house and vineyards, but kept his best plots to pass on to his son.
    •    Pierre-Vincent made his first vintage in 2017, when he was only about 21. He built a modern winery in Meursault, just below the main road.
    •    The wines are labelled "Pierre Girardin".

The domaine in figures
    •    About 4.5 to 4.8 ha of owned vines, up from the family’s original 2 ha.
    •    On top of that, grapes bought under long-term contracts from growers who share his approach, thanks to his father’s network.
    •    Mostly whites, but also a range of reds.

The wines
    •    Bourgogne white and red "Éclat de Calcaire".
    •    Meursault: Éclat de Calcaire, Narvaux, Vireuils, Tillets, Les Grands Charrons, Le Limozin, and the 1ers Crus Charmes, Perrières, Poruzot, Gouttes d’Or.
    •    Puligny-Montrachet: Le Trézin, Les Enseignères, and the 1ers Crus Folatières and Pucelles.
    •    Chassagne-Montrachet: La Maltroie, Clos de la Maltroie, Vigne Blanche, La Romanée, Les Chênes, Clos Reland.
    •    White grands crus: Corton-Charlemagne, Bâtard-Montrachet, Chevalier-Montrachet, Montrachet.
    •    Reds: Pommard 1er Cru Rugiens Bas, Vosne-Romanée 1er Cru Suchots and Beaumonts, Corton Bressandes, Échezeaux, Chambertin-Clos de Bèze.
    •    A few wines from the Jura (Vin de France, Chardonnay and Savagnin).

The style
    •    Whites that aim for purity, cut and precision.
    •    Elegant, silky reds that put the terroir first.
    •    A closely watched young grower; Jasper Morris says he has made a promising start.

In the vineyard
    •    Farmed organically, not yet certified (the domaine is waiting until it has more vines).
    •    Vines trained higher to cope with warmer summers, no leaf-stripping and minimal hedging.

In the cellar
    •    Whites: aged in large custom-made 350- and 456-litre barrels, with about 30% new oak (less for the simpler appellations).
    •    Reds: made mostly whole-cluster, with a long, gentle pressing and very little punching down, then aged in 228-litre barrels. Bottled unfined and unfiltered.
    •    About 12 months in barrel (15 months for the grands crus), then 3 months in tank for the reds and 6 months for the whites.