Familiar with organic and respectful vineyard practices, Domaine Jean-Pierre Guyon nurtures and guides the vines toward greater autonomy each year. Jean-Pierre Guyon founded his estate in 1987. Spanning 6 hectares, the vineyard is primarily situated in the prestigious Côte de Nuits, with additional plots in the Côte de Beaune.
The estate is dedicated to expressing the purity of its terroirs through thoughtful viticulture. Each season, the vines are supported with practices that strengthen their natural defences and preserve the environment. Preventive measures such as pruning close to bud break, respecting sap flow, bud thinning, leaf removal, and tying the foliage promote airflow and reduce disease pressure. All vineyard work follows the lunar calendar, aligning with fruit, flower, root, or leaf days to work in harmony with nature’s rhythms.
From May to July, the soil is lightly worked and the grass mown, but left to grow wild the rest of the year. Since 2015, the Guyot-Poussard pruning method has helped prevent black wood and esca. Yields are kept low, since 2019, vines are no longer trimmed; instead, the foliage is braided to form a canopy that protects against heat and encourages ripe, airy clusters.
Harvesting is done by hand with about fifty workers, thirty focused solely on sorting to ensure only pristine fruit is kept. Since 2019, all clusters are destemmed by hand with scissors to preserve whole berries—smaller in size and affectionately called “a small cloud” by Jean-Pierre for their purity and lightness.
In the cellar, the goal is to reveal each terroir with precision. Grapes are pressed immediately after harvest —Morey-Saint-Denis La Bidaude, and Pinot Blanc (also known as Pinot Gouges) for Nuits-Saint-Georges Les Argillats. After settling, the must is transferred into 228-liter oak barrels where fermentation begins at low temperatures and lasts several months. As spring warms the cellar, malolactic fermentation begins. The wines rest in barrel, gaining depth and subtle oak notes before being fined, filtered, and bottled in accordance with lunar phases.
The result is a collection of wines defined by clarity, balance, and a deep sense of place —crafted with care from vine to bottle.
The estate is dedicated to expressing the purity of its terroirs through thoughtful viticulture. Each season, the vines are supported with practices that strengthen their natural defences and preserve the environment. Preventive measures such as pruning close to bud break, respecting sap flow, bud thinning, leaf removal, and tying the foliage promote airflow and reduce disease pressure. All vineyard work follows the lunar calendar, aligning with fruit, flower, root, or leaf days to work in harmony with nature’s rhythms.
From May to July, the soil is lightly worked and the grass mown, but left to grow wild the rest of the year. Since 2015, the Guyot-Poussard pruning method has helped prevent black wood and esca. Yields are kept low, since 2019, vines are no longer trimmed; instead, the foliage is braided to form a canopy that protects against heat and encourages ripe, airy clusters.
Harvesting is done by hand with about fifty workers, thirty focused solely on sorting to ensure only pristine fruit is kept. Since 2019, all clusters are destemmed by hand with scissors to preserve whole berries—smaller in size and affectionately called “a small cloud” by Jean-Pierre for their purity and lightness.
In the cellar, the goal is to reveal each terroir with precision. Grapes are pressed immediately after harvest —Morey-Saint-Denis La Bidaude, and Pinot Blanc (also known as Pinot Gouges) for Nuits-Saint-Georges Les Argillats. After settling, the must is transferred into 228-liter oak barrels where fermentation begins at low temperatures and lasts several months. As spring warms the cellar, malolactic fermentation begins. The wines rest in barrel, gaining depth and subtle oak notes before being fined, filtered, and bottled in accordance with lunar phases.
The result is a collection of wines defined by clarity, balance, and a deep sense of place —crafted with care from vine to bottle.
