About the Producer
Before 1989, most of the Esmonin estate’s production was sold in bulk to Burgundy négociants. When Sylvie Esmonin assumed control, she began bottling the entire production at the Domaine, introducing a new standard of quality. An ‘ingénieure agronome’ trained in viticulture at Montpellier, Sylvie combined technical mastery with a clear vision for excellence. Over a short period, her leadership transformed the estate. Today, Domaine Sylvie Esmonin stands among the most respected names in Gevrey-Chambertin and the Côte de Nuits, producing wines of remarkable precision, balance, and depth that faithfully reflect their terroir. BOURGOGNE ALIGOTE (WHITE) BOURGOGNE BLANC (WHITE) BOURGOGNE ROUGE (RED) COTES DE NUITS VILLAGES (RED) GEVREY CHAMBERTIN (RED) GEVREY CHAMBERTIN VIEILLES VIGNES (RED) GEVREY CHAMBERTIN 1ER CRU CLOS ST JACQUES (RED) VOLNAY 1ER CRU SANTENOTS (RED) COTEAUX BOURGUIGNONS (RED) The vineyards owned by the Esmonin family cover about 7 hectares. The Bourgogne Chardonnay and Volnay parcels are leased. 0.6 Ha Côtes de Nuits Villages 4 Ha Gevrey Chambertin 1.6 Ha Gevrey Chambertin 1er Cru "Clos St Jacques" 0.7 Ha Volnay 1er Cru "Santenots" 30 years Bourgogne Chardonnay 50 years Bourgogne (rouge) 30 years Côtes de Nuits Villages & Gevrey Chambertin 60 years Gevrey Chambertin "Vieilles Vignes" 35 years Gevrey Chambertin 1er Cru "Clos St Jacques" 65 years Volnay 1er Cru "Santenots" The cellars are located at the foot of the "Clos St Jacques", at the top of the village of Gevrey Chambertin. The Bourgogne rouge, Gevrey Chambertin and Clos St Jacques vineyards lie in the parish of Gevrey, mainly on south-east facing slopes. The Côtes de Nuits Villages parcels are in Brochon, just north of Gevrey Chambertin, and the Bourgogne Chardonnay in Meursault. For over twenty years, the estate has cultivated its vineyards organically, with horse-drawn ploughing, manual harvesting, and minimal intervention, focusing on precise yields and wines that reveal the pure expression of their terroir. Red Wines Grapes are hand harvested and vinified in open wooden vats. Sylvie works with a carefully calibrated proportion of whole clusters — up to 70% in the Clos Saint Jacques, less in other cuvées — to capture structure and finesse. Fermentation begins naturally, using indigenous yeasts, and is supported by moderate pigeage for balanced extraction. After fermentation, the wine is drawn off, the lees are gently pressed, then undergo malolactic fermentation and age in oak barrels, with the proportion of new wood varying by cuvée. When possible, the wines are bottled with minimal or no fining and little to no filtration to preserve their purity. White Wines White grapes are vinified in barrel. Fermentation takes place in new oak at cool temperatures, followed by malolactic fermentation and careful bâtonnage during ageing, to enrich texture and complexity.
