THOMAS-COLLARDOT

Jacqueline & Matthieu Collardot

Located in the heart of Puligny-Montrachet, one of the most prestigious villages in the Côte de Beaune, the Domaine Thomas-Collardot has been managed by Jacqueline Collardot since 2010. The vineyards have been owned by the family for three generations. Jacqueline’s father, Pierre Thomas, ran the Domaine until 1992. Then, they leased it to his cousins until Jacqueline completed a training course at the CFPPA in Beaune, in 2010, and got her vineyards back. Her son, Matthieu, joined the domain in 2018.

Almost all of their plots are composed of clay and limestone soils. 2.5 hectares spread over twelve plots, with an average vine age of 39 years old. The oldest ones are over 90 years old, located in "Les Enseignères" parcel. Jacqueline provides the utmost care to every parcel she works in, with sustainable methods. All the work is either done by hand or by horse. The harvests, done earlier because of global warming, are achieved by hand in the morning to maintain the grape's freshness and quality.

The grapes are taken in small crates to the winery, put into the press where they are gently pressed for a long time to preserve their aromas and primary flavours. Then, the juice stays 24 hours in tempered steel tanks with gravity's help. The wines are matured in 228-litre barrels in a small, air-conditioned wine cellar. To get a wine where the terroir is fully expressed, they prefer to use barrels that have held 2, 3 or 4 other vintages. However, every year, they renew the oldest barrels with medium and long toasting new ones. Their Burgundy White wines mature on fine lees for 10 months, while the Village and Premier Cru mature for 16 months before being placed into stainless steel vats.

The grapes are taken in small crates to the winery, put into the press where they are gently pressed for a long time to preserve their aromas and primary flavours. Then, the juice stays 24 hours in tempered steel tanks with the help of gravity. The wines are matured in 228-litre barrels in a small, air-conditioned wine cellar. To get a wine where the terroir is fully expressed, they prefer to use barrels that have held 2, 3 or 4 other vintages. However, every year, they renew the oldest barrels with medium and long toasting new ones. Their Burgundy White wines mature on fine lees for 10 months, while the Village and Premier Cru mature for 16 months before being placed into stainless steel vats.