Jacques Carillon is the heir to a long line of winegrowers dating back to Jehan Carillon, who was born in Puligny in 1520. While firmly rooted in this centuries-old tradition, he has developed his own interpretation of Burgundy’s great terroirs. After studying viticulture and oenology in Beaune, Jacques joined the family estate, Domaine Louis Carillon, in 1980, refining his craft over successive vintages.
In 2010, the family estate was divided between the two brothers, Jacques and François. Jacques inherited 5.5 hectares of vines ideally located around Puligny-Montrachet, including a precious half-hectare parcel of the Grand Cru Bienvenues-Bâtard-Montrachet. Together with his wife Sylvia, he established his own estate while remaining faithful to the family’s philosophy.
The vines are farmed using sustainable methods, with a deep respect for the living ecosystem: no herbicides are used, and every intervention is carried out with restraint and discernment. In the winery, the same measured approach prevails. Fermentation takes place in casks, followed by 12 months of ageing on fine lees, with a moderate proportion of new oak (15 to 20%). A further six months in vats allows each wine to refine before bottling.
Jacques Carillon’s wines are defined by their precision and tension, appealing to lovers of great white Burgundy in search of minerality, elegance and purity. Reserved in their youth, these wines reveal their full character after a few years in the cellar, gaining in complexity while retaining their freshness.
Discreet yet uncompromising in his pursuit of perfection, Jacques Carillon has established himself as one of the Côte de Beaune’s most respected names.

Elegant, complex and dense, this Puligny-Montrachet premier cru is the signature cuvée of an unmissable domain from the Côte de Beaune. With fantastic cellaring potential, it carries a finesse expressed through notes of citrus, white flowers and white fruits, as well as a persistent finish. To reate it, the domain chose grapes from 40-year-old Chardonnay vines before destemming, pressing and fermenting in barrels as well as a year-long maturation in oak (20% new wood), followed by six months in stainless steel vats.