Matrot
Summary
Domaine Matrot is a fifth-generation family estate in Meursault with 19 hectares of vineyards across the Côte de Beaune, producing primarily Chardonnay (80%) from limestone-clay soils, with notable premier cru holdings in Meursault Perrières and Charmes. Their winemaking balances traditional Burgundian methods with thoughtful refinements introduced by sisters Adèle and Elsa Matrot, including certified organic viticulture since 2013, minimal intervention techniques, and reduced new oak to preserve terroir expression.
Heritage & Leadership
Domaine Matrot traces its origins to 1914 when Joseph Matrot established the estate in Meursault, Burgundy. The domaine began as a modest operation focused on local vineyard holdings in the Côte de Beaune. Following Joseph's stewardship, his son Pierre Matrot expanded the family business, acquiring additional vineyard parcels throughout the mid-20th century. The fourth generation saw Thierry Matrot take the helm in 1976, working alongside his wife Pascale to further develop the domaine's reputation for precise, terroir-expressive wines.
A significant transition occurred in 2016 when Thierry and Pascale's daughters, Adèle and Elsa Matrot, assumed full operational control of the family business. This fifth-generation handover marked an important evolution while maintaining family continuity. The sisters bring complementary skills to their leadership roles, with Adèle focusing on winemaking operations and Elsa managing commercial aspects of the business. Under their direction, the domaine has maintained its traditional approach while implementing subtle refinements to vineyard management and cellar practices.
Vineyards & Wines
Domaine Matrot's vineyard holdings encompass 19 hectares spread across multiple appellations in the Côte de Beaune. The estate's parcels are primarily concentrated in Meursault, where they maintain plots in premier cru sites including Perrières, Charmes, and Blagny. Additional holdings extend to neighboring Puligny-Montrachet (including parcels in premier cru Combettes), Auxey-Duresses, Monthélie, and Saint-Romain.
The domaine's plantings consist of approximately 80% Chardonnay and 20% Pinot Noir, reflecting their specialization in white wine production. Their Meursault vineyards feature the region's characteristic limestone-clay soils, with variations in calcium carbonate content and drainage contributing to distinct expressions across different parcels. Vine age varies significantly throughout their holdings, with some parcels containing vines over 50 years old, particularly in their premier cru sites.
The Matrot portfolio includes village-level wines from Meursault, Puligny-Montrachet, and Auxey-Duresses, alongside a selection of premier crus. Their flagship whites come from Meursault Perrières and Meursault Charmes, while their red wine production centers on Auxey-Duresses and Monthélie, including premier cru bottlings from both appellations.
Philosophy & Practice
Domaine Matrot adheres to a winemaking philosophy that emphasizes minimal intervention to preserve site-specific expression. Since 2000, the estate has practiced organic viticulture across all vineyard holdings, receiving official certification from Ecocert in 2013. Their vineyard management includes plowing rather than herbicide use, manual harvest operations, and careful canopy management to ensure optimal fruit ripeness and health.
In the cellar, white wines undergo whole-cluster pressing followed by natural settling of the must for 12-24 hours. Fermentation occurs in French oak barrels (15-30% new oak, depending on the appellation and vintage) using indigenous yeasts. Their whites typically age for 11-12 months in barrel followed by 6-7 months in stainless steel tanks before bottling. For red wines, the domaine employs partial destemming (percentage varies by vintage conditions), with fermentation in temperature-controlled vats and aging in French oak barrels (20-25% new oak) for 12-15 months.
The Matrot sisters have maintained the estate's traditional approaches while implementing refinements such as earlier harvesting to preserve acidity, reduced new oak percentages, and extended aging in tank before bottling. These adjustments reflect their commitment to producing wines of precision and balance that faithfully translate the characteristics of their diverse terroirs.