Origin and History
Pierre Girardin is based in Meursault in Burgundy in France. Pierre-Vincent Girardin founded the Domaine in 2016 and produced the first vintage in 2017. He began at the age of 18 and is the thirteenth generation of his family to make wine in Burgundy.
Vineyards and Grape Varieties
The Domaine works organically. It started with around four hectares of vineyard area and was expanded through purchased and leased vineyards in Meursault, Puligny-Montrachet and Chassagne-Montrachet. In 2025, the vineyard area covered 13 hectares. Chardonnay and Pinot Noir are grown.
In 2019, cultivation was changed so that the vines grow higher. The leaf canopy reaches about 0.8 to 1.2 metres; the vines are pruned once at around 1.7 metres. As fertiliser, material from the family’s Wagyu cattle farm is used.
Maturation of the White Wines
The white wines are matured in larger barrels than usual. All fine lees are transferred into the barrel, and bâtonnage is omitted. After twelve months in barrel, the wines usually spend ten months in tank. The wines are described as taut, mineral and acidity-driven, with a flint or reductive aromatic character.
Red Wines and Cellar Work
The red wines are fermented with whole grapes and processed without punching down or pumping over. Maturation takes place for up to twelve months in very lightly toasted or untoasted barrels. They show a floral and structured style. For documented cuvées, indigenous yeasts are used; the cellar controls temperature and humidity with its own laboratory equipment.
