Louis Carillon
Summary
Louis Carillon was a family-owned Burgundian estate operating until 2010 in Puligny-Montrachet, producing exclusively Chardonnay from approximately 9.5 hectares of limestone-clay vineyards including several Premier Cru sites. Their traditional winemaking approach featured hand harvesting, whole-cluster pressing, and restrained oak usage (15-30%), prioritizing terroir expression and vineyard-specific character over intervention.
Heritage & Leadership
Domaine Louis Carillon operated as one of Puligny-Montrachet's notable family estates until 2010. Founded in the late 19th century, the domaine built its reputation through multiple generations of the Carillon family. Louis Carillon himself managed the estate during the mid-20th century, followed by his sons François and Jacques Carillon. The brothers worked together at the family domaine until 2010, when they divided the estate's holdings to create their own separate domaines: Domaine François Carillon and Domaine Jacques Carillon. This division marked the end of Domaine Louis Carillon as a unified entity, though the family's winemaking tradition continues through these two successor estates. During its operational years, the domaine maintained a focused portfolio of Puligny-Montrachet wines that earned respect among Burgundy collectors.
Vineyards & Wines
Prior to the 2010 division, Domaine Louis Carillon cultivated approximately 9.5 hectares of vineyards, primarily in Puligny-Montrachet. The holdings included parcels in several Premier Cru vineyards: Les Perrières, Les Champs Canet, Les Combettes, and Les Referts. The domaine also maintained plots in Puligny-Montrachet village appellations and a small section in Chassagne-Montrachet. The vineyards featured the classic limestone-clay soils of the Côte de Beaune, with variations in the limestone-to-clay ratio across different parcels. The vines averaged 35-40 years of age, with some older plantings dating to the post-war period. Production focused exclusively on Chardonnay, with the Premier Cru bottlings representing the core of their limited production. The wines were known for their precise expression of Puligny-Montrachet terroir, with each vineyard site producing distinctive characteristics in the finished wines.
Philosophy & Practice
The winemaking approach at Domaine Louis Carillon adhered to traditional Burgundian methods. In the vineyards, the family practiced careful pruning and canopy management to control yields and ensure proper ripening. Harvest was conducted by hand, with rigorous sorting to select only the healthiest fruit. In the cellar, whole-cluster pressing was employed to extract clear juice while minimizing phenolic extraction. Fermentation took place in French oak barrels, with approximately 15-20% new oak for village wines and 25-30% for Premier Crus. The wines typically aged for 11-12 months in barrel before bottling. The Carillon style emphasized purity and mineral expression over excessive oak influence, with malolactic fermentation allowed to proceed naturally. This measured approach to winemaking produced wines characterized by precision and site-specific expression. Following the 2010 division, François and Jacques Carillon have maintained many of these traditional practices in their respective domaines, though each has developed his own distinct approach.