Guillemot Michel

History of Domaine Guillemot-Michel

The adventure of Domaine Guillemot-Michel is rooted in a long family history tied to the hillsides of Quintaine, that discreet hamlet situated between the villages of Viré and Clessé, in the very heart of the Mâconnais. For several generations, the Michel family shared their existence between the vine and the trade of quarrying, exploiting the famous stones of Quintaine, renowned from Dijon to Lyon for the cutting of fireplaces and staircases at the end of the 19th century. The oldest vines still in production today were planted by Pierrette's grandfather upon his return from the First World War in 1918, laying the foundations of a precious viticultural heritage.

In 1982, following studies in viticulture and oenology in Beaune and then Montpellier, Pierrette Michel and her husband Marc Guillemot returned to take over the family estate. In 1985, they bottled their very first vintage under the Guillemot-Michel name, choosing independence over the cooperative cellar. From their return onwards, the vines were converted to organic farming, then engaged in biodynamics from 1991 (Demeter certification from 1992 to 2017, then Biodyvin since 2018), making the estate one of the pioneers of biodynamics in Burgundy. Since 2012, their daughter Sophie, accompanied by her husband Gautier, have progressively taken the reins and perpetuated this philosophy while expanding the range.

Terroirs and Vines of Domaine Guillemot-Michel

The estate's 6.5 hectares of Chardonnay stretch across the south of Burgundy, on the hillsides of Quintaine, midway between Mâcon and Tournus. The subsoil rests on Jurassic limestone (from the Bathonian to the Oxfordian, approximately 160 million years old), the common bedrock of the vast majority of the Burgundian vineyard. However, the Quintaine terroir presents an atypical character: the topography generates a high density of summer storms that accelerate the decarbonation of the limestone into silt. This regular water supply in summer preserves a fine natural acidity, the low level of active limestone encourages deep root penetration, and the silts harbour a unique microbiota that directly contributes to fermentation and to the aromatic signature of the wines.

The plots, all exposed to the rising sun, benefit from the tempering climatic influence of the Saône. The estate comprises several climats: Champ-Rond (2.5 hectares), the largest plot, which slopes gently down towards the great hedge planted by Pierrette and Marc; Champ-Choley (1 hectare), set slightly higher on the hillside; and the Chapelle Saint-Trivier (0.5 hectare), which brings together the Pesselières, Cordonnière and Lie-Monin blocks. The vines, averaging 55 to 60 years of age, come from mass selections, with the highlight being the more than century-old plot planted in 1918, selected for the Charleston cuvée.

Vinifications of Domaine Guillemot-Michel

At Domaine Guillemot-Michel, vinification begins in the vineyard. Biodynamic farming is practised with rigour, using plant-based preparations (yarrow, horsetail, nettle, alfalfa, valerian, comfrey, thyme, oregano, savory) grown on the estate or gathered in the wild. Yields are deliberately low, the soils are alive, and manual harvesting allows for meticulous selection of perfectly ripe grapes. In the cellar, despite their dual training as oenologists, Pierrette and Marc, now supported by Sophie and Gautier, have chosen a policy of minimal intervention.

The grapes are gently pressed, the musts settle cold overnight to separate the clear juices from the lees, then alcoholic and malolactic fermentations take place naturally using only indigenous yeasts and bacteria, without any exogenous additions. Depending on the cuvée, ageing takes place in concrete tanks, old demi-muids, or 800-litre terracotta amphorae. The wines are kept on fine lees until bottling at the beginning of the following summer, which gives them that deep texture and aromatic precision that are uniquely recognisable.

The Cuvées of Domaine Guillemot-Michel

Viré-Clessé Quintaine: the estate's historic cuvée produced since 1985, it was the sole wine of the house until 2014. Derived from a blend of 6 hectares out of the estate's 6.5 and vinified in concrete tanks, it is the most faithful expression of the Quintaine terroir and of the vintage. Delicate, refined, marked by a saline minerality and aromas of citrus, white flowers and honey, it possesses a remarkable ageing potential, often approaching thirty years.

Viré-Clessé Charleston: from a very small plot of 0.25 hectares of vines planted in 1918 by Sophie's great-great-grandfather, this confidential single-parcel cuvée is vinified and aged for one year in old demi-muids of more than ten years, then a further six months in tank on lees. Charleston offers impressive concentration, a layered texture and a multidimensional profile blending buttery citrus, pear, beeswax and discreet vanilla notes, for a great Burgundy white wine of very long ageing potential.

Viré-Clessé Retour à la Terre: created in 2017, this cuvée is derived from a selection of old vines from the Champ-Rond plot, on clay-rich soils. Harvested on the last day of the harvest, it is vinified and aged entirely in 800-litre terracotta amphorae. The breathing of the amphora imparts to the wine a dazzling purity, aromas of exotic fruits, ripe citrus, clear honey, orange blossom and fresh bread, with a broad, fine and taut palate.

Une Bulle (Méthode Ancestrale): a 100% Chardonnay sparkling wine from the historic Lie-Monin plot (ferruginous red clay soils), Une Bulle was created to celebrate the wedding of Sophie and Gautier. The grapes are harvested on the first day of the harvest at approximately 12.5% potential alcohol, bottled during fermentation to retain the natural sugars, then aged 15 to 24 months on lees before a non-dosage disgorgement. The result is a fresh, elegant Blanc de Blancs with notes of apple, pear, almond, brioche and dried fruits, supported by a fine and persistent mousse.