Domaine Jacques Carillon

The Carillon family traces its viticultural roots in Puligny back to the sixteenth century. There are documents from 1520 attesting to the presence in that locale of Jehan Carillon. The estate has always been run with a scrupulous regard and respect for the traditions of Burgundy and has achieved renown as a producer of the most classic, often understated but always compelling, wines of this village. Now, beginning with the 2010 vintage, the estate has been divided in two, to be shared between Jacques and Francois, the two sons of Louis Carillon. Here we present the wines of Jacques Carillon.

The French region of Burgundy’s clay-limestone soil nourishes its vineyards. The region’s geography, climate and geology are ideal for Chardonnay and Pinot Noir vines, which are the region’s primary grape varieties.

The Burgundy region is divided into small agricultural plots; local residents think of these as “microclimates,” which have their own unique characteristics in terms of weather, human influence and soil quality.

Each year, approximately 200 million bottles of wine are produced in the Burgundy region, representing 0.3% of worldwide wine production.

Burgundy is known worldwide for the quality of its wines, and the region produces some of the most sought-after wines in the world.

The classification of Burgundy wines can seem complex, but it involves four levels, referred to as appellations: Regional, Communal, Premier Cru and Grand Cru.

The Carillons have always applied the most rigorous standards to their work in the vineyards, affecting a near organic methodology. No herbicides are used; the earth is turned by plow and by hand, the vines are pruned short to control production, a severe debudding is practiced and a green harvest is practiced when deemed necessary. Harvest is always manual, a pneumatic press is utilized, fermentation and elevage occur in barrel for at least one year, batonnage is done (judiciously!) and, before bottling, the wines are racked into stainless steel cuves for six months to settle and clarify. The dual goals are to produce ageworthy wines that are intensely expressive of their respective terroirs. They have managed to achieve those goals with stunning regularity.

White wines

We press our grapes pneumatically, and then allow the liquid to settle for 12-18 hours before putting it into barrels. Alcoholic and malolactic fermentation occurs in the barrels. The wine is aged on light lees for one year. We use only 15-20% new barrels in order to preserve our wine’s characteristic flavor. The wine then undergoes its first racking in which it is transferred into vats, where it ages for six months. After fining and light filtration, the wine is bottled. We use only 15-20% new barrels in order to preserve our wine’s characteristic flavor.

Red wines

Depending on the year, we practice complete or partial destemming, then cold pre-maceration for 3-4 days, then the wine spends 12-15 days in our vats before we complete a process known as pigeage et remontage: submerging the floating grape skins in the liquid wine, then draining the wine from the bottom of the vat and pumping it to the top. The wine is then drained from the vats and it ages in oak barrels on light lees for one year. We use 15% new barrels. The wine undergoes its first racking in which it is transferred into vats, where it ages for 6 months. After fining and light filtering, the wine is bottled.