Domaine Georges Joillot

• Pommardien at heart (and in Pommard vineyard holding): it’s a rarity to find a producer whose cellar is right in downtown Pommard, along with owning multiple Pommard vineyards for over  two generations.
• Vieilles Vignes / Old Vines on clay-limestone soils: With vines between 50 and 100 years old, Joillot’s wines showcase the complexity and minerality of Pommard’s diverse clay-limestone soils.
• Solving the Pommard-Volnay cliché: Pommard has a reputation for producing rustic and robust wines, and Volnay for producing silky and airy ones. The truth is; they both can be rustic, in different ways. Joillot has holdings and an intimate knowledge of both crus: his Pommards have depth and a tightly-knit vibrancy; his Volnays are airy, with silky-vibrancy.

Domaine Georges Joillot, established in 1929, is deeply rooted in the heart of Pommard, Burgundy, where it has earned a reputation for producing terroir-driven elegant wines from the Côte de Beaune. Joillot focuses primarily on the terroir of Pommard itself, and neighboring villages of Beaune and Volnay, giving the domaine an unparalleled depth of expertise in the region. Spanning 14 hectares of old vines between 50 and 100 years old, the estate is now led by the fourth generation: Jeanne Joillot, Simon Goutard, and Grégoire Guidot.

Pommard is sometimes misunderstood, often seen as rustic or austere in its youth, especially when compared to its more approachable neighbor, Volnay. However, Joillot’s Pommards defy this notion, showcasing bright acidity, refined tannins, and an enticing minerality that invites you back for another sip, even when tasting from the barrel in the first few months of élevage. Known for their strength and intensity, Pommard wines age beautifully, gaining complexity and elegance over time. Joillot’s old vines, some over 100 years old, dig deep into clay-limestone soils, giving the wines profound minerality, structure, and aging potential. Tasting Pommard and Volnay side by side, Joillot balances Pommard’s power and structure with Volnay’s finesse and silkiness. The diverse clay-limestone soils shape each wine’s character: limestone-rich upper slopes yield mineral-driven, elegant wines, while clay-heavy lower slopes add power and texture. See below for a map of the ‘climats’ of Pommard.

Founded by Robert Joillot, the domaine initially operated as a nursery for local vineyards, with Georges Joillot expanding its reach post-WWII. After Georges’ untimely passing, his son Jean-Luc and mother Simone significantly expanded the estate and launched international exports, solidifying the domaine’s global reputation. In 2019, Jeanne, Grégoire, and Simon took over, infusing the estate with fresh energy while honoring its rich heritage.

The vineyards of Domaine Georges Joillot are a vivid tapestry of the diverse terroirs of Pommard and its neighboring villages. With low and narrow rows of vines cultivated using a specialized straddle tractor, every aspect of viticulture is approached with sustainability in mind. Their meticulous methods—ranging from debudding and trellising to careful green harvesting—ensure that only the healthiest, fully mature grapes make it to the winery. They utilize cover crops and controlled tilling, promoting a thriving ecosystem and preserving soil health.

Harvest is hands-on, with grapes meticulously sorted and mostly de-stemmed before fermentation in concrete vats. They are also experimenting with whole-cluster fermentation, aiming for even greater complexity in their wines. Among the domaine’s impressive lineup are standout reds like Pommard Vieilles Vignes, an artful blend from four different climats, and Volnay 1er Cru “Les Santenots,” where 30% whole cluster fermentation enhances depth and character. The Bourgogne Pinot Noir Côte d’Or and Bourgogne Hautes Côtes de Beaune Rouge further showcase the domaine’s commitment to purity and precision, while the Bourgogne Aligoté and Chardonnay from the Pommard plains offer lively, vibrant interpretations of these often-overlooked varieties.

In the cellar, the winemaking process is as meticulous as it is artful. Grapes undergo gentle maceration of ten days being careful not to have too much tannin extraction. The must then ferments in temperature-controlled 30 and 52 HL concrete vats. The wines then continue elevagé in the traditional 228-hectoliter Burgundy barrels for 12-13 months. Domaine Georges Joillot only uses 15-25% new barrels to keep the wine’s character front and center without overshadowing it with oak influence.

The next generation of Joillots are producing wines with a tightly-knit vibrancy both in Pommard and Volnay. Yet, it’s not just about crafting excellent wines, but about sharing the passion, warmth, and joy that go into vinifying these terroirs. As Grégoire often says “For us, it’s also about making wines that bring people together, sharing a taste of this place and our passion.”