Domaine Jacques Carillon

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We have had a long and rewarding relationship with the Domaine Louis Carillon in Puligny Montrachet having commenced importing the wines of this august estate with the 1980 vintage. 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. We will continue our work with the domaine by representing, on an exclusive basis for the United States, the wines of Jacques Carillon.

As is the case with all of the Burgundians with whom we work, 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 pressoir 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 and we are confident that Jacques Carillon will continue to produce wines of which his father, Louis, will be proud.

Jacques Carillon will exploit a domaine of 5.5 hectares the overwhelming majority of the vineyards being situated within Puligny Montrachet with additional holdings in Chassagne Montrachet, Saint Aubin and Mercurey.

Jacques-Carillon_Puligny-Montrachet Puligny Montrachet: Jacques Carillon now owns 2.6 hectares of vines in the village appellation spread across several parcels. The average age of the vines is 35 years (as of 2011). The elevage in barrel (small and demi-muid) is for one year and 15% new oak is used; the assemblage is done and the wines are racked into stainless steel for an additional six months before being bottled with a delicate fining and light filtration.
puligny_les_champs_canets Puligny Montrachet 1er Cru Les Champs Canet: The domaine owns 0.55 hectare in Champs Canet. The average age of the vines is 38 years (as of 2011). Fermentation and elevage occurs in small barrels, 20% of which are new. This cuvée is the most fine and floral of the offerings from Puligny but it remains defined by its fundamental minerality which courses through the lengthy finish.
Jacques-Carillon_Puligny-Montrachet-1er-Cru-Les-Perrieres Puligny Montrachet 1er Cru Perrieres: Jacques Carillon now owns approximately 0.56 hectare in the 1er Cru site of “Perrieres”. The average age of the vines are 28 years, planted to clay-limestone soils. Again, the fermentation and elevage occur in small oak barrels, 20% of which are new. This cuvée is perhaps the most rich and broad of the 1er Cru Pulignys of the domaine with a piercing minerality. It is frequently the most reticent of the wines of the domaine in its youth but it has remarkable staying power.
Jacques-Carillon_Puligny-Montrachet-1er-Cru-Les-Referts Puligny Montrachet 1er Cru Les Referts: The domaine controls about a quarter hectare of vines within this noble 1er Cru. The vines are an average age of forty years. The “Referts” is fermented and aged in barrel like the other whites and 20% of the barrels are new. This cuvée is the most refined and elegant and complex of the 1er Cru wines of the domaine, marrying its rich core to a rigorous structure that results in a wine capable of aging gracefully for a decade and more.
Jacques-Carillon_Chassagne-Montrachet-1er-Cru-Les-Macherelles Chassagne Montrachet Blanc 1er Cru Les Macherelles: Jacques Carillon owns a half-hectare of vines in this 1er Cru site in the center of Chassagne. The vines were planted in 2003 so the vines are young at this stage. In fact, for the first years the wine was bottled as simply Chassagne Montrachet without declaring it as a 1er Cru. Now, as the vines age, the nuance that justifies its status as a 1er Cru is on display. During the fermentation and elevage in barrel, the wine is exposed to 15% new oak. The resulting wine is flattering, generous, open and round, showing the richness of Chassagne rather than the finesse of Puligny.
carillon-jacques-bien-batard-montrachet Bienvenues Batard Montrachet Grand Cru: Jacques Carillon has the privilege of owning a small parcel (0.12 hectare) of this rare and sublime Grand Cru. The vines are 40 years of age. The wine is treated in a fashion similar to all the whites of this domaine; the exposure to new oak is limited to 20% during the fermentation and elevage. Production is clearly very limited; the wine itself is grand: rich but disciplined, long in the finish and mouth-coating in its palate presence. We have enjoyed this wine over the years at ten, fifteen and even twenty years of age.
Download Carillon tech sheet
Domaine NameDomaine Jacques Carillon
Family/Owners NameCarillon
How many years has the family owned the domaine?Since 2010
How many hectares of vines are owned? 5,25
Are your vineyards or wines Organic or Biodynamic Certified? If yes, in the EU? In the US? If no, are you in the process of becoming certified? When?lutte raisonnée (sustainable culture/biodynamic)
Describe your vineyard management practices (e.g. low-intervention, organic, biodynamic, standard, etc.). PLEASE ALSO ADDRESS THE FOLLOWING IN YOUR REPLY: Do you do field work and harvest manually? By machine? By horse? Do you practice green harvest? Leaf thinning? How do you fertilize?Treatments only when it neceassary. No herbicide. Soils are cultivated. De-budding, green-harvest. Manual harvest
Do you typically sell or buy any grapes? Please specify.No
WINE 1
GENERAL INFORMATION
AppellationPuligny Montrachet
Cepage/UvaggioChardonnay
Average vine age (per vineyard)38 years
WINEMAKING/CELLAR INFORMATION
Please share notes about winemaking process for this wine. PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalization pneumatic pressing and settling for 12 to 18 hours. Alcoholic and malolactic fermentations in barrels.
Elevage: vessel type(s) and size(s)1 year in oak barrels with 15 % new, then 6 months in stainless steel tank.
Do you practice fining and filtration? If yes, please describeFining with Bentonite + Casein, 1 month before bottling. Soft Filtration before bottling
WINE 2
GENERAL INFORMATION
AppellationPuligny Montrachet 1er Cru – Les Champs Canet
Cepage/UvaggioChardonnay
VINEYARD AND GROWING INFORMATION
Average vine age (per vineyard)42 years
WINEMAKING/CELLAR INFORMATION
Please share notes about winemaking process for this wine. PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationpneumatic pressing and settling for 12 to 18 hours. Alcoholic and malolactic fermentations in barrels
Elevage: vessel type(s) and size(s)1 year in oak barrels with 20 % new, then 6 months in stainless steel tank.
Do you practice fining and filtration? If yes, please describeFining with Bentonite + Casein, 1 month before bottling Soft Filtration before bottling
WINE 3
GENERAL INFORMATION
AppellationPuligny Montrachet 1er Cru - Les Perrieres
Cepage/UvaggioChardonnay
VINEYARD AND GROWING INFORMATION
Average vine age (per vineyard)38 years
WINEMAKING/CELLAR INFORMATION
Please share notes about winemaking process for this wine. PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationpneumatic pressing and settling for 12 to 18 hours. Alcoholic and malolactic fermentations in barrels.
Elevage: vessel type(s) and size(s)1 year in oak barrels with 20 % new, then 6 months in stainless steel tank.
Do you practice fining and filtration? If yes, please describeFining with Bentonite + Casein, 1 month before bottling. Soft Filtration before bottling
PLEASE DESCRIBE THIS FINISHED WINE FROM THIS VINTAGE. HOW DOES IT COMPARE TO PREVIOUS VINTAGES?Puligny Montrachet 1 er Cru – Les Referts
WINE 4
GENERAL INFORMATION
AppellationPuligny Montrachet 1 er Cru – Les Referts
Cepage/UvaggioChardonnay
VINEYARD AND GROWING INFORMATION
Average vine age (per vineyard)45 years
WINEMAKING/CELLAR INFORMATION
Please share notes about winemaking process for this wine. PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationpneumatic pressing and settling for 12 to 18 hours. Alcoholic and malolactic fermentations in barrels.
Elevage: vessel type(s) and size(s)1 year in oak barrels with 20 % new, then 6 months in stainless steel tank.
Do you practice fining and filtration? If yes, please describeFining with Bentonite + Casein, 1 month before bottling Soft Filtration before bottling
WINE 5
GENERAL INFORMATION
AppellationChassagne- Montrachet 1er Cru – Les Macherelles
Cepage/UvaggioChardonnay
VINEYARD AND GROWING INFORMATION
Soil Types(s)Limestone, marl and sand
Average vine age (per vineyard)4 years
WINEMAKING/CELLAR INFORMATION
Please share notes about winemaking process for this wine. PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationpneumatic pressing and settling for 12 to 18 hours. Alcoholic and malolactic fermentations in barrels.
Elevage: vessel type(s) and size(s)1 year in oak barrels with 20 % new, then 6 months in stainless steel tank.
Do you practice fining and filtration? If yes, please describeFining with Bentonite + Casein, 1 month before bottling. Soft Filtration before bottling
WINE 6
GENERAL INFORMATION
AppellationBienvenues Batard Montrachet Grand Cru
Cepage/UvaggioChardonnay
VINEYARD AND GROWING INFORMATION
Soil Types(s)Clay
Average vine age (per vineyard)48 years
WINEMAKING/CELLAR INFORMATION
Please share notes about winemaking process for this wine. PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationpneumatic pressing and settling for 12 to 18 hours. Alcoholic and malolactic fermentations in barrels.
Elevage: vessel type(s) and size(s)1 year in oak barrels with 20 % new, then 6 months in stainless steel tank.
Do you practice fining and filtration? If yes, please describeFining with Bentonite + Casein, 1 month before bottling. Soft Filtration before bottling

Tasting Notes Domaine Jacques Carillon by Neal Martin

2015 Domaine Jacques Carillon Puligny-Montrachet Les Perrières 1er Cru The 2015 Puligny-Montrachet Les Perrières 1er Cru has the most attractive nose of four tasted in this flight from this particular vineyard: well defined, with mineral notes suffusing the citrus fruit with just a hint of white peach, and neatly integrated oak. The palate is very […]

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JACQUES CARILLON: 2017 & 2016 Report on Consequences of Extreme Weather Conditions

2016 Frost: If you can’t imagine what a smaller Carillon allocation might look like, you are about to find out. Production was down about 50% from normal levels. No Chassagne Village was produced.

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Domaine Jacques Carillon Vinous

From 2016 & 2015 White Burgundy (Sep 2017) by Stephen Tanzer Domaine Jacques Carillon Carillon’s 2016s were barely starting their secondary fermentations at the beginning of June and thus were untasteable at the time of my visit. Carillon told me he was surprised by their natural acidity levels considering the lateness of the harvest. “The […]

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