Domaine Guillot-Broux is located in the village of Cruzille on the northern end of the Macon region, which is at the southern end of the Burgundy appellation. The Guillot family winemaking tradition dates back to the early fifties when the grandparents of Emmanuel, Patrice and Ludovic Guillot, today’s brotherly trio that manage all aspects of the Domaine, began working organically in vineyards that had been abandoned years earlier during the phylloxera outbreak.
Jean-Gérard Guillot, father of Emmanuel, Patrice and Ludovic, began his wine journey working with his parents. He ventured out and worked several years with Domaine de la Chanal in Brouilly (Beaujolais) and Bernard Michelot in Meursault. In 1978, upon his return home, he and his wife Jacqueline began what we know today as Domaine Guillot-Broux. The –Broux coming from Jacqueline’s side of the family. Today the estate includes over 17 hectares with vineyards in the Mâconnais villages of Cruzille, Grevilly, Pierreclos and Chardonnay (yes, it is a village too), and has been certified organic since 1991. Jean-Gérard's sons Ludovic and Patrice were the first of the trio to join the estate. Emmanuel followed in 2000 after a very successful career as a sommelier in London. In 2008, Emmanuel took over as head winemaker after the passing of his father and has been at the helm ever since.
The vineyards sit largely on east-facing slopes on clay-limestone soil (with the notable exception of their Gamay from Pierreclos which is granite soil). The soil in and around Cruzille brings out mineral flavors, and produces wines, which have the ability to age gracefully for years (some of the Domaine’s wines need time to reflect their full personalities). The different characteristics of the terroirs of their vineyards result in unique wines in the estate’s line-up of three grape varieties, Chardonnay, Pinot Noir and Gamay. The estate uses only natural methods of fighting parasites and disease. Their approach is underpinned by the philosophy that respecting the soil allows the vines to absorb all the elements they need to be healthy and balanced, thus producing healthy, balanced wines. It should come as little surprise that we share their point of view.
Yields are managed meticulously, the emphasis being on quality rather than quantity. All of the grapes are hand-harvested, and then sorted in the vineyard before making their way to the winery. Manu lets the particular terroir, the vintage and the age of the vines determine how he vinifies. Nothing is formulaic. Natural yeasts and judicious use of SO2 are employed. Very little new oak. Most of the wines are bottled without fining or filtration. A gentle filter is sometimes used, but only in cases of real necessity.
We are fired up to have Domaine Guillot-Broux in our portfolio as our first Macon producer. You should expect to see the range of what we do with Guillot-Broux grow as we grow.
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