The Girardin family have cultivated the vine for 13 generations, and the domaine developed in the sixties thanks to Jean Girardin, notably with the acquisition of Château de la Charrière. Having passed his childhood amongst the vines and in the cellar, Yves developed a passion for all aspects of wine and its culture. In 1981 the family holding of 12 hectares was divided, and Yves found himself at the head of 3 hectares. Wishing to grow and diversify his range of appellations, he bought vines at Chassagne-Montrachet and Pommard and today holds 21.50 hectares. In 2003 Yves acquired Château de la Charrière, the family property, and developed the Domaine with the construction of a new cellar. In 2011 Benoît returned to the Domaine after studying at Beaune and Bordeaux in order to perpetuate the family skills.
- Winery Website: Earl Domaine Yves Girardin
- Rating: 91 from David Lawrason
- Harvest method: by hand
- Skin Contact: After their passage on the sorting table, the grapes are totally destemmed and then macerate for 15 days in vats. This period commences with 5 days’ cold maceration with the objective of extracting the fruit characters from the grapes. This is followed by an increase in temperature during which pumping over and punching down will liberate the tannins present in the grape skins. And finally, the temperature is raised to around 32°C for 5 to 7 days to stabilise colour and tannins.
- Fermentation: with natural yeasts
- Barrel Info: gravity fed into French Oak barriques, 25%-30% new, for 9-11 months. Bottled in the downward moon.
- Best Consumed: by 2025
Grilled red meat, red meat dishes in sauce, game