Domaine Antonin Guyon

Domaine Antonin Guyon is one of the most prestigious estates in the Côte d’Or, as well as one of the largest family-owned wineries in the region. Started in the 1960s by Antonin Guyon with parcels of land in Gevrey and Meursault, the domaine is controlled and operated today by Antonin’s sons, Dominique and Michel.
This 47 hectare property now produces wines of impeccable quality from 15 different appellations, including some of the most renowned villages of the region.

SELECT A WINE
LES PUCELLES PULIGNY - MONTRACHET 1ER CRU
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CLOS DE LA CHAUME GAUFRIOT BEAUNE
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LES GOUDELETTES SAVIGNY - LES BEAUNE
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CLOS DES CHÊNES VOLNAY 1ER CRU
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BOURGOGNE CHARDONNAY
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LES FOURNIÈRES ALOXE-CORTON 1ER CRU
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LES CRAS CHAMBOLLE - MUSIGNY
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GRAND CRU CHARMES - CHAMBERTIN
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CORTON BRESSANDES GRAND CRU
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GRAND CRU CORTON CLOS DU ROY
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CORTON - CHARLEMAGNE GRAND CRU
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LA JUSTICE GEVREY - CHAMBERTIN
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LES DAMES DE VERGY HAUTES COTES DE NUITS
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MEURSAULT-CHARMES 1ER CRU LES CHARMES DESSUS
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PERNAND - VERGELESSES 1ER CRU SOUS FRÈTILLE
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HISTORY

Dominique Guyon and his brother Michel control the business that was started by their father Antonin in the 1960’s. Antonin was relatively mature when he set out on his vine-owning journey – 55 – buying his first parcels in Gevrey and Meursault. The biggest single addition to the family’s holdings came in 1970 after Dominique had patiently accumulated hundreds of small parcels from almost 80 different Hautes Côtes de Nuits growers in Meuilley into a single, 22 hectare block of southfacing vines.

TERROIR

Based in Savigny-lès-Beaune the domaine owns a fine range of vines from around the hill of Corton but their northern limits are in Gevrey, southern in Meursault, western in the aforementioned Hautes Côtes de Nuits and to the east in Chorey-lès-Beaune. 

Picking is 100% by hand with the first triage selection at the vine; the aim is to get the grapes to the cuverie within 30 minutes of picking. At the cuverie there is a second triage on the sorting table before the red grapes are completely destemmed then placed into the large (temperature controlled) open-top wooden fermentation tanks. A rough ‘rule of thumb’ is that there is one week cold (10-12°C) maceration, one week of (maximum 30°C) fermentation then finally, one week of post-fermentation maceration with twice-daily pigeage before gravity feeding into barrels in the cellar below. 50% new oak is used for the
grand crus, less for the ‘smaller’ wines.

PEOPLE

Today, Dominique and daughter Hombeline Guyon preside over a 47 hectare domaine producing wines of impeccable quality from 25 different appellations. His holdings produce wines of sufficient quantity to bring to the broad market dominated by negociant names, but with a quality that can rival some of the most specialist of grower domaines.