Agnes Paquet
Summary
Agnes Paquet operates a 13-hectare domaine in Burgundy's Hautes-Côtes de Beaune, producing 65,000 bottles annually of Chardonnay and Pinot Noir from cool-climate, clay-limestone vineyards across Auxey-Duresses, Chassagne-Montrachet, and Pommard. Her hands-on approach combines traditional Burgundian techniques with selective modern precision, personally overseeing every aspect from sustainable viticulture and hand harvesting to minimal-intervention winemaking that preserves each site's distinctive character.
Heritage & Leadership
Agnes Paquet established her eponymous domaine in 2000 in the village of Meloisey, located in the Hautes-Côtes de Beaune region of Burgundy. Her entry into winemaking came through family inheritance when she received 5 hectares of vineyards from her family estate. Prior to founding the domaine, Paquet worked in marketing and communications, bringing business acumen to complement her developing viticultural knowledge.
The domaine remains independently owned and operated by Agnes Paquet, who serves as both proprietor and winemaker. Over the past two decades, she has gradually expanded her holdings while maintaining a focused production approach. The winery operates from facilities in Meloisey, where all vinification and aging take place. Under Paquet's leadership, the domaine has established a reputation for producing wines that express the distinctive terroirs of the Hautes-Côtes de Beaune and neighboring appellations.
Vineyards & Wines
The domaine currently encompasses 13 hectares of vineyards spread across several Burgundian appellations. The holdings include parcels in Auxey-Duresses, Chassagne-Montrachet, Pommard, and the Hautes-Côtes de Beaune. In Auxey-Duresses, Paquet cultivates both Chardonnay and Pinot Noir, including a notable parcel in the Premier Cru "Les Bretterins" vineyard.
The vineyards in Meloisey sit at elevations between 300-400 meters, with predominantly clay-limestone soils typical of the Hautes-Côtes region. These higher-altitude sites experience cooler temperatures and later ripening compared to the main Côte de Beaune slopes. The domaine's Auxey-Duresses parcels feature the classic limestone-rich soils of the appellation, while the Chassagne-Montrachet holdings contain the characteristic white marl soils that favor Chardonnay cultivation.
The wine portfolio includes both white and red offerings. White wines comprise Bourgogne Chardonnay, Auxey-Duresses, and Chassagne-Montrachet. The red wine selection features Bourgogne Pinot Noir, Auxey-Duresses, Auxey-Duresses Premier Cru, Pommard, and Hautes-Côtes de Beaune. Annual production remains limited, with approximately 65,000 bottles produced across all appellations.
Philosophy & Practice
Agnes Paquet employs traditional Burgundian winemaking techniques while incorporating modern precision where beneficial. In the vineyards, she practices sustainable viticulture with careful canopy management and yield control to ensure optimal fruit quality. Harvest is conducted by hand, with rigorous sorting both in the vineyard and at the winery.
For white wine production, Paquet utilizes whole-cluster pressing followed by settling of the must before fermentation. Alcoholic fermentation occurs in oak barrels for the premier cru and village appellations, with approximately 15-20% new oak employed. The wines undergo complete malolactic fermentation and age on their lees for 10-12 months, with regular bâtonnage (lees stirring) during the early months to develop texture and complexity.
Red wine vinification begins with destemming of the grapes, followed by a pre-fermentation cold maceration lasting 5-7 days. Fermentation takes place in temperature-controlled tanks with gentle extraction techniques to preserve fruit character and terroir expression. Aging occurs in French oak barrels for 12-15 months, with new oak percentages varying by appellation: 10-15% for regional wines and up to 30% for premier cru bottlings.
Paquet's winemaking philosophy centers on expressing site-specific characteristics while maintaining freshness and balance. She intervenes minimally during vinification, preferring to let each vineyard's distinctive qualities emerge naturally in the finished wines.