Guilbert Gillet — the wines we carry

This producer's winery is located near Route 74, which connects Dijon and Beaune, and they began making wine with the 2020 vintage. Born in 1991, proprietor Benjamin Guilbert honed his winemaking skills after finishing his studies by working at Domaine de Lambrays, Domaine de Montille, E. Guigal, Trimbach, and Château Haut-Brion, among others. He also interacted with Jacky Truchot, a prominent producer in Morey-Saint-Denis, learning a great deal from him about viticulture and vinification; consequently, Benjamin's winemaking style is modeled after that of Jacky Truchot. In March 2020, having the opportunity to acquire a small winery and approximately 0.2 hectares of vineyards in Savigny-lès-Beaune, he began producing small quantities of estate wine. At the same time, he also started crafting négociant wines by purchasing grapes from Premier Cru classes in Aloxe-Corton, Pommard, and Morey-Saint-Denis. By gradually purchasing additional plots in 2021 and 2022, he owned a total of 3.6 hectares of vineyards as of 2023. Unlike other domaines that have inherited vineyards and wineries passed down through generations, he started making wine from scratch in 2020 when land and building prices were higher than in the past, which makes his wine pricing somewhat high, yet he strives to craft wines whose quality fully justifies the cost. The vineyards are farmed organically, avoiding the use of heavy tractors for cultivation to prevent soil compaction, and are instead tilled by horse and by hand. Grapes are handled with meticulous care, including double-sorting after harvest. The whites are pressed, undergo alcoholic fermentation in stainless steel tanks, and are aged for 18 months exclusively in older barrels with light batonnage. The reds are 100% destemmed, fermented in stainless steel tanks, and aged for 18 months exclusively in older barrels with a focus on remontage, then bottled unfined and unfiltered. Departing from conventional industrial bottling (which can process around 20,000 bottles a day), he practices a traditional bottling method (about 900 bottles a day) by attaching bifurcated spouts directly to the barrels and working by hand to minimize disruption to the liquid. While the absence of modern machinery requires a great deal of time and effort, he holds a strong conviction in practicing traditional winemaking with minimal intervention during vinification and bottling.株式会社フィネス資料