Jean-Marc Pillot

Jean-Marc Pillot has recently assumed responsibility for the management of this domaine although his father, Jean, remains by hisside rendering advice and valuable assistance in the vineyards.Jean-Marc has instituted several changes at the estate, the most prominent of which is the construction of a new cave. The subtle, but important modifications in vinification and elevage now in place under Jean-Marc's direction have driven this domaine to the very top of its class with wines that are intensely fruity, graceful, and precise.The 10 hectare domaine is dominated by its production of white wines but there are important cuvees of red wine produced here as well. Vineyard holdings are spread throughout the village of Chassagne with subsidiary parcels in Puligny, Santenay, and Remigny (to the south). This breadth of real estate enables the Pillot family to produce a stunning range of wines that put on brilliant display the intricacies of terroir in this southern tier of the Cote de Beaune. The estate's jewels are its premier crus blancs (Baudines, Chenevottes, Macherelles, Vergers, Morgeot,Caillerets [both in Chassagne & Puligny!!], and Champs Gain) and premier cru rouges (Macherelles, Morgeots).The vines in most parcels are between 25 and 50 years old. Traditional viticultural practices areused in the vineyards. Both Cordon de Royat and Guyot Simple pruningand training systems are employed.Jean-Marc is an adroit winemaker with a recognized gift for using new oak "juste comme il faut", that is to say, "just enough". The pinot noir is completely destemmed before being sent into open top tankswhere they undergo a "maceration froid" (cold maceration) of 5 days at less than 10 C. Jean-Marc uses both a gentle "remontage" and a"pigeage" three times a day for his reds. He is an advocate of "finale chaud" and warms the must at the end of fermentation. According to Jean-Marc, this fixes the color in the wine.The whites are fermented in barrel, but Jean-Marc never uses more than 25% new wood so as not to overwhelm the intensity of fruit and sense of terroir specific to eachwine. Batonnage is practiced to enrich the whites but is not exaggerated. Both the reds and the whites are aged 12 - 18 months in barrel. The wines are manipulated as little as possible and are bottled unfiltered to preserve their purity.