Vincent Girardin comes from a family that has cultivated vines since the 17th century. But the real history of Domaine Vincent Girardin is recent, since it began in 1980 when Vincent Girardin took over two hectares of vines from his parents (the family have been wine growers since the 17th century) to produce his own wine. In a few years, Vincent Girardin had become a safe bet in Burgundy, developing a wine trading in 1992. Bought by the Compagnie des Vins d'Autrefois in 2012, the technical team however remained the same, led by Eric Germain.
Today, the estate produces wines from biodynamic vineyards or those that respect the environment (no herbicides or insecticides, natural compost and from local farms, manual harvesting), and in a very natural way. The wines and the climats (Bâtard-Montrachet, Chambertin...) are as prestigious as the next, covering Côte de Beaune, Côte de Nuits, Côte Chalonnaise and Mâconnais. The selection of winemakers remains demanding, as is the high quality of the wines. The red wines are supple, fruity and elegant, whilst the whites are fine, pure, bold and lively.

This Meursault from Vincent Girardin begins its life on vines planted in mineral rich clay-limestone soil, typical of the region. Once harvested by hand, the grapes are gently pressed to extract the juice without damaging the skins. Alcoholic fermentation takes place in French oak barrels, promoting controlled micro-oxygenation which enriches the aromas and the structure of the wine. The wine is then aged on its fine lees for 12 to 18 months with regular stirring to give roundness and complexity. A percentage of the barrels are new which adds hints of vanilla and hazelnut without overpowering the natural aromas of the wine.
This method of ageing allows the preservation of freshness and acidity, whilst giving the wine depth and a silky texture. This complex Meursault reveals aromas of white-fleshed fruit, such as apples and pears, accompanied by floral notes of white blossom. On the palate, it is rich and smooth, with a pleasant acidity balancing out the richness.