| Region of production: | Côte de Beaune |
| Winery Location: | Chassagne-Montrachet |
| Year Established: | N/A |
Vineyard Holdings
11 ha
- Chassagne-Montrachet Les Caillerets Premier Cru: 0.18 ha Chardonnay, planted in 1969
- Chassagne-Montrachet Les Chenevottes Premier Cru: 0.29 ha Chardonnay, planted in 1950
- Chassagne-Montrachet Les Vergers Premier Cru: 0.49 ha Chardonnay, planted in 1949; this vineyard also includes the 0.38-ha walled Clos Saint Marc, which was planted in 1910
- Chassagne-Montrachet Morgeot Premier Cru: 0.27 ha Chardonnay, planted in 1970; 0.65 ha Pinot Noir, planted in 1967
- Chassagne-Montrachet Clos Saint-Jean Premier Cru: 0.45 ha Pinot Noir, planted in 1910
Top Wines Produced
- Chassagne-Montrachet Les Caillerets Premier Cru
- Chassagne-Montrachet Les Chenevottes Premier Cru
- Chassagne-Montrachet Les Vergers “Clos Saint Marc” Premier Cru
- Chassagne-Montrachet Les Vergers Premier Cru
- Chassagne-Montrachet Morgeot Premier Cru (white and red)
- Chassagne-Montrachet Clos Saint-Jean Premier Cru (red)
Average Total Production
- 60,000 bottles
Summary
In 1985, Jean-Marc Pillot joined his father, Jean, and increased the family holdings from five hectares to 11. Like many producers in Burgundy, Jean-Marc focuses on his vineyards to determine the final quality of his wines; he practices a short pruning, de-budding in the spring and a green harvest if needed to reduce crop load. All vineyards are plowed, and no herbicides are used. Over time, Jean-Marc has moved toward picking earlier and using less new oak, striving for more acidity and a more mineral expression in his wines. Jean-Marc also produces excellent red wines, which are frequently overlooked in this commune known for some of the world’s finest whites.
Style & Vinification Techniques
The white wines are vinified entirely in barrel (maximum 30% new oak) with only native yeasts, and the cellar is kept cool so that primary fermentation is long and slow. Bâtonnage has been reduced since 2005 and is now only practiced once every 10 days until malolactic fermentation is complete.
The red grapes are completely de-stemmed before a five-day cold soak. They spend 15-20 days on the skins with pigeage twice daily in the first week, then just a single remontage per day to follow so as to prevent too much tannin extraction. Both the reds and whites spend 12 months in barrel before being racked to stainless steel to settle and marry for six months prior to bottling.
Producer Website: N/A