TERROIR TALK: Pierre Girardin's Beginnings, Philosophy, & Expressions of Meursault, Volnay, and Pommard

Expressing terroir is not easy, but producers like Roulot really excel in bringing out the individual character of the village terroirs – showing how different they are – and what they can offer in terms of enjoyment and pairing with food. To find a 21-year-old vigneron with the same ambitions – and the talent to match – is rare indeed.Steen Öhmann, Winehog

Pierre-Vincent Girardin is the 13th generation of his family to make wine in Burgundy. When his father, Vincent Girardin, sold his domaine in 2011, he kept 4.5 hectares of his best sites to one day pass on to his son. In 2017, Pierre-Vincent made his very first vintage. Looking back over 30 plus years, it is rare to see a producer’s first releases display such a clear vision of terroir and place.

As Pierre-Vincent explains,

I was learning from and helping my father in the cellar from the time I could walk. My cherished memories of childhood include chasing butterflies through Puligny-Montrachet while dad was plowing Les Folatieres. Now I feel so lucky to farm those same vines and make the Chardonnay and Pinot noir of my dreams.

The following is a Skurnik Wines Terroir Talk live we did with this remarkable young grower. His focus on farming and dedication to tradition is on full display as he outlines his philosophy on Burgundy and more in this unfiltered discussion.

THE FULL INTERVIEW

A TIMESTAMPED BREAKDOWN OF THE INTERVIEW

0:00 – Pierre Girardin – Beginnings, convincing his mom & dad (Vincent sold winery in 2011 to farm cattle) to help him start his own property, & the origins of his first vintage in 2017

8:34 – Pierre’s philosophy for making white wines (style, use of larger barrels)

14:11 – Bourgogne Blanc ‘Eclat de Calcaire’

18:20 – St. Aubin 1er Cru ‘Murgers des Dents de Chien’

21:32 – Pierre on Meursault

24:16 – Pierre’s philosophy for making red wines (style, use of barrel)

33:08 – Volnay 1er ‘Clos des Chenes’

35:35 – Pierre on Pommard

37:34 – Exposition: Pommard ‘Les Vaumuriens’ vs. ‘Les Vignots’

38:58 – How Pommard is changing

40:52 – Style & Taste: Pommard ‘Les Vaumuriens’ vs. ‘Les Vignots’

44:20 – Terroir: Pommard 1er ‘Les Petits Epenots’ vs. Pommard 1er ‘Les Grands Epenots’

46:03 – Pommard 1er ‘Les Charmots’

48:16 – Exposition, Harvest, & Whole-Cluster: Pommard 1er ‘Les Petits Epenots’ & Pommard 1er ‘Les Grands Epenots’

51:12 – Bourgogne Rouge

THE WINES

Pierre Girardin Bourgogne Blanc “Éclat de Calcaire” 2018

Practicing organic
From 80% Meursault, 20% Volnay
4 lieu-dits: Les Magny, Herbeux, Sous La Velle, Mont Poulains
35+ year old vines
Indigenous yeast
Fermented and aged in 456L barrels (15% new)

Pierre Girardin St. Aubin 1^er Cru “Murgers des Dents de Chiens” 2018

Practicing organic
From one of the top sites in St. Aubin, bordering En Remilly and just above the Grand Cru Chevalier-Montrachet
Very rocky, limestone soil
25+ year old vines
Indigenous yeast
Fermented and aged in 456L barrels (36% new)

Pierre Girardin Bourgogne Côte d’Or Rouge “Éclat de Calcaire” 2018

Practicing organic
From 66% Pommard, 33% Volnay
3 lieu-dits: Maison Dieu, L’Aumone, Mont Poulains
25+ year old vines
De-stemmed
Indigenous yeast
Aged in barrel (30% new)
Unfined and unfiltered

Pierre Girardin Volnay 2018

Practicing organic
From 3 lieu dits: Grands Champs, Ez Echards, Les Aussy – All directly below 1er Cru
35+ year old vines
De-stemmed
Indigenous yeast
Aged in barrel (25% new)
Unfined and unfiltered