Domaine Guillot-Broux

Chardonnay from Domaine Guillot Broux distributed by Candid Wines in Illinois

who? what? when? where? why? how?

who grows the grapes at Domaine Guillot-Broux? who makes the wines?

Emmaunel Guillot and his brothers Patrice and Ludovic carry on the tradition from their parents and grandparents at Guillot-Broux.  Emmanuel leads the cellar work as head winemaker, a position he has returned to after a distinguished career as a Sommelier in London at the two Michelin starred L’Ortolan.

The family legacy is a rich one as their’s was the first certified organic vineyard in all of Burgundy.  Today, in addition to being the winemaker, Emmanuel is head of the “CGAB” or Confederation of Organic Growers in Burgundy” and the star of a graphic novel about rediscovering lost vines. (It’s true).  

Organic Chadonnay at Guillot Borux

Harvest at Guillot-Broux. Photo vis RawFair

what wines do they make at Domaine Guillot-Broux?

As might be expected for an estate in Burgundy, production is split down the middle between white and red wines.  What might not be expected is that only one half of the red wines produced are Pinot Noir.  The other half are made from Gamay, a variety that Emmanuel defends staunchly for it’s ability to produce fine, age-worthy wines.

Single vineyard sites include Les Combettes, Les Geniévrières, Les Molières, Les Perrières, Le Clos de la Mollepierre, and “Le Clos” for Chardonnay, Beaumont for Gamay, and Les Geniévrières and La Myotte for Pinot Noir.



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when did Domaine Guillot-Broux start? when might you open a bottle?

Pierre and Jeannine Guillot, grandparents of the current generation began making their own wine in Cruzille in 1954.  Like most of the other families in the area, they had contributed their grapes to the local coop, but were kicked out when they insisted on selling bottled wine instead simply selling grapes into the generic, local blend.  The Domaine itself was born in 1978 when their son Jean-Gérard returned from working at Domaine de la Chanal in Brouilly and Bernard Michelot in Meursault.  Broux is the family name of Jean-Gérard’s wife Jacqueline and has been on the label since the birth of the estate in it’s modern form.

Organic Burgundy from Guillot Broux

Jean-Gérard Guillot

As to when one might open a bottle, it depends of course on which wine and which soil you are considering.  The single vineyard wines are all intended to be long lived wines while the Macon-Rouge and Macon-Villages Blanc are from younger parcels and meant to be consumed within five years of the vintage, give or take.  Emmanuel stresses that Gamay can age as gracefully as Pinot Noir and he sets out to prove it with the Beaumont bottling each year.  Historically, Emmanuel argues that the reputation of Beaujolais Nouveau has steered us all away from recognizing the ageability of the grape “when it is grown where it should be and where it is made properly”.


where is Domaine Guillot-Broux?

The Mâconnais occupies the southern end of Burgundy and stretched right up to the border with Beaujolais.  Guillot-Broux is located some fifty miles south of Beaune in the north of the appellation and the family owns vines the surrounding towns of Cruzille, Grevilly, Pierreclos and Chardonnay.  To further situate the estate, the towns of Pouilly and Fuissé are roughly 20 miles to the south.

Organic Burgundy at Candid Wines

More important than coordinates on a map is the fact that many of their vineyard sites lie on land that had lain fallow since phylloxera ravaged the region more than one hundred years ago. This means that when Jean-Gérard and Jacqueline began planting vines in 1978, they were able to select sites that have never been treated with any sort of chemicals, a point of great pride for the family.

In broad strokes, the Gamay vines at Guillot-Broux are for the most part planted on limestone rich soils. This gives the fruit a different aspect than the granitic subsoils that can be found to the south and makes them fascinating to taste side by side with producers of similar quality in Beaujolais.

why is Domaine Guillot-Broux a Candid Wine?

We love the history of the estate, rooted in the traditions of organic farming in Burgundy and we love what the future holds not just for the wines in bottle but for the estate and their holdings as well.  As the family identifies and replants worthy but forgotten parcels – Beaumont in 1978, Les Geniévrières in 1985, and Le Clos de la Mollepierre in 2013 – it is playing a central role in the rebirth of the Mâconnais.  Because the region is less famous than it’s neighbors to the north, the wines are a tremendous value and remain accessible in a way that other’s are not.  As wine lovers who love to drink wine, we love what Guillot-Broux offers.

Our connection to the estate started when Romain Guiberteau introduced us at Millesime Bio in France a few years ago.  Tasting the wines that our existing partners love to drink is one of our favorite ways to expand our offer.

Guillot-Broux Burgundy Organic Chardonnay Gamay Pinot Noir

Emmanuel Guillot at Candid Wines with Matty Colston of Parachute

how is the wine made at Domaine Guillot-Broux?

As the first certified organic estate in all of Burgundy, it follows that the wines are made, first and foremost in the vineyards, many of which have been revived by the family. Important distinctions are made between old and young vines with no parcel that is younger than fifteen being included in the single vineyard designates.

As a general rule, the Chardonnay is whole cluster pressed into barrel or tank (again, depending on the cuvee), fermentations rely on native yeasts, and new oak is used judiciously, as the fruit allows. The Gamay and Pinot sees more or less the same treatment after being crushed.  Emmanuel does not aim to encourage carbonic maceration in the Gamay, leaning instead towards wines that will be earthier and longer lived.