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.

The Pinot Noir vines flourish in the village of Volnay, near Pommard, in the heart of one of the most beautiful appellations in the Burgundian wine country. The vines are around 45 years old and grow on clay, limestone, and marl soil. They are pruned using the Guyot method, which aims to keep the most fruitful buds. Once the harvest is completed by hand, the grapes are carefully sorted, gently crushed, and lightly destemmed before being placed in a stainless-steel tank. They macerate at low temperatures for a few days, after which the juice ferments in a temperature-controlled environment. During this time, the cap is punched down and the fermenting juice is poured over the cap at regular intervals. Once pressed the wine is placed in barrels to mature for around 15 months.
The delicate nose reveals aromas of slightly candied berries, with hints of wood. The rich, balanced palate offers notes of violet, leading to a beautifully persistent finish. The young tannins will soften and mellow after a few years of cellaring.