BURGUNDY Domaine Jean & Jean-Marc Pillot Chassagne-Montrachet red, 2018

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Domaine Jean & Jean-Marc Pillot Chassagne-Montrachet red, 2018


Category: France, BURGUNDY, Domaine Jean & Jean-Marc Pillot, 2018

“A moderately toasty nose of cassis, poached plum and pepper gives way to juicy and suave medium-bodied flavors that coat the palate with dry extract on the lingering if ever-so-slightly warm finale. This is sufficiently forward that it could be enjoyed shortly after release if desired.” 87-89 Points, Burghound, April 2020

£34.95 for 6 or more

In stock

Unit price£38.95

Case price£34.95

(for 6 or more)

Representing the fifth generation to produce wine on the 6 hectare family domaine, Jean-Marc came to work with his father, Jean, in 1985. Motivated by the same pride in their wines and love of their job, they succeeded in creating a fine reputation even among the most demanding connoisseurs. In 1991, Jean-Marc and his sister, Béatrice, took over from Jean. Their ambition was to perpetuate the family tradition based on the same uncompromising standards. They went from strength to strength, expanding their vineyard holdings to 11 hectares. One of the unusual characteristics of the Domaine is the even division between Pinot Noir and Chardonnay vines.


100% Pinot Noir

Vineyard & Vinification Note

Jean-Marc’s number one priority is to respect the terroir he has inherited. The soil is ploughed all year long. Organic fertilisers are adapted to the needs of each vine and the specific nature of each plot. Sustainable methods are used to fight against fungal diseases with maximum respect for the vines and their environment. A true believer in the saying that “great wine is made in the vineyard”, Jean-Marc lavishes great care and attention on his vines: March pruning, green harvesting, and manual picking account for quality grapes that are absolutely essential for making great wine.

The harvest is done by hand. The grapes are sorted and 80% destemmed as soon as they arrive in the vat room before being put into an open vat to undergo cold pre-fermentation maceration for about 4 days. Alcoholic fermentation takes place traditionally for 10 days with daily pumping over and pigeage (punching down the cap). Once the wine is run off from vat and the marc pressed in a pneumatic press, the wines are left to age in barrel on the fine lees for 12 months. Malolactic fermentation takes place during this time. The wines are racked just once before being put into stainless steel vats, where they are blended for six months prior to bottling in the month of April.

Tasting Note

Very attractive fresh red fruit nose. The palate is lively with plenty of ripe cherry fruit, good length. Vegan.


A moderately toasty nose of cassis, poached plum and pepper gives way to juicy and suave medium-bodied flavors that coat the palate with dry extract on the lingering if ever-so-slightly warm finale. This is sufficiently forward that it could be enjoyed shortly after release if desired. 87-89 Points, April 2020

Food Pairing

Great with grilled meat, game and hard mature cheeses

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