Varoilles, Domaine des
Summary
Domaine des Varoilles is a historic Burgundian estate operating exclusively within Gevrey-Chambertin, managing 10 hectares of prime vineyards including the monopole Clos des Varoilles Premier Cru, where Pinot Noir thrives in the limestone and clay soils of east-facing slopes. Their traditional winemaking approach combines hand harvesting, cold maceration, and partial de-stemming with judicious oak aging, allowing each vineyard's distinct character to express itself while honoring nearly nine centuries of winemaking heritage.
Heritage & Leadership
Domaine des Varoilles traces its origins to the 12th century when it was established by the Abbey of Cîteaux, making it one of the oldest estates in Burgundy's Gevrey-Chambertin appellation. The property remained under ecclesiastical ownership for centuries until the Riant family acquired it in 1890, marking its transition to private ownership. In the 1990s, Swiss businessman Gilbert Hammel purchased the domaine, bringing new investment while maintaining its traditional Burgundian character. Today, the estate operates as Château de Varoilles SARL with Hammel continuing to oversee operations from its historic base in Gevrey-Chambertin.
Vineyards & Wines
Domaine des Varoilles manages approximately 10 hectares (24.7 acres) of vineyards exclusively within the Gevrey-Chambertin appellation. The estate's crown jewel is the 6-hectare Clos des Varoilles Premier Cru, a walled monopole vineyard that produces the domaine's signature wine. Additional holdings include parcels in the Premier Cru vineyards of La Romanée and Champonnets. The vineyards sit on east-facing slopes with limestone and clay soils typical of the region, providing excellent drainage and mineral complexity. Planted entirely to Pinot Noir, these vineyards benefit from Gevrey-Chambertin's continental climate, with its warm days and cool nights that allow for proper ripening while maintaining acidity.
Philosophy & Practice
The winemaking approach at Domaine des Varoilles balances traditional Burgundian methods with careful attention to vineyard health. All grapes are harvested by hand to ensure only the highest quality fruit enters the winery. The production process typically begins with cold maceration before fermentation to extract color and aromatic compounds. The estate practices partial de-stemming, with the percentage varying according to vintage conditions and the specific vineyard parcel. After fermentation, the wines mature in French oak barrels, with the proportion of new oak adjusted based on the wine's classification and the character of the vintage. This measured approach to winemaking allows the distinct terroir of each vineyard site to express itself clearly in the finished wines.