Pierre Girardin
PVG
by Pierre-Vincent Girardin
The story begins in 2017. At just eighteen years old, Pierre-Vincent Girardin founded his own domaine, working with a handful of exceptional vineyard parcels retained from his family’s historic holdings.
Raised in Meursault and shaped by generations of Burgundian winemaking, he works organically in the vineyards and has rapidly forged a style defined by purity, precision and energy. Already being compared to Coche-Dury & Pierre-Yves Colin-Morey, from the first taste, it’s clear why.
He didn't inherit a legacy. He's Creating One.
Born in Meursault, the son of Vincent Girardin, Chardonnay was always going to run through his veins, and limestone in his bones. He made his first wine at just fifteen. When his father sold the domaine in 2012, 4.5 hectares of the finest vineyard holdings were quietly retained, waiting.
There’s one word written on every page of my notepad about these wines.
ELECTRIC. ELECTRIC. ELECTRIC.
Nothing else comes close.
These are, without question, some of the best wines I have ever tasted.
Ben Founder
In the Vineyards
Allow the terroir to speak
In the vineyard, everything starts with balance. Working organically and largely with old vines, Pierre-Vincent has pushed canopy heights from 0.8 to 1.2 metres, with vines only cut once at around 1.7 metres. It is a method that echoes the work of Charles Lachaux and Lalou Bize-Leroy, reducing disease pressure while protecting the fruit from rising heat. The result is rare. Phenolic ripeness and sugar ripeness arriving together, without compromise.
Organically farmed using fertiliser from his family's Wagyu Cattle
In the Winery
Crafted with Time in Mind
In the cellar, precision takes over. Whole bunches are pressed long and firmly to extract maximum lees, with this early stage the only point where controlled oxidation is allowed. The wines then move into custom 456-litre barrels for both alcoholic and malolactic fermentation. Larger barrels mean less oak influence. More vineyard. More truth. From pressing to bottling, the wines are protected with nitrogen, preserving tension, energy and that unmistakable lift.
The result is electric.
Why we followed him
Into the Jura
Pierre-Vincent Girardin’s move into the Jura is not a departure, but an extension of his work in Burgundy. These wines are made in exactly the same way as his Burgundies. They are precise, mineral, and tightly wound, with a clear, Burgundian sense of purity and tension.
The project remains deliberately small, centred around a handful of plots including Le Noyer and Le Châtaignier, all vinified separately in line with his single-vineyard philosophy. Old vines, blue-marl, limestone soils, and high-trained canopies reaching two metres all mirror his approach in Burgundy.
Even the labels reflect this connection to place, each wine marked by an animal, a quiet nod to the natural world and the landscapes these wines come from. This is not expansion for the sake of it. It is the same philosophy, applied to a new terroir.
WHY WE’RE EXCITED…
Wines of salinity and depth, combining crystalline freshness with layered complexity. The kind of balance seen only in the very finest bottles. There is a reason Jasper Morris MW (Inside Burgundy), William Kelley (Wine Advocate), Jancis Robinson and Steen Öhman (Winehog) have all championed these wines. And there is a reason they are so rarely seen on the market.
Nothing quite comes close to these wines, and that tell’s you everything you need to know…
Ben & Callum
