Located in the heart of Meursault, Domaine Matrot has been a quiet force in Burgundy for nearly two centuries. The estate is dedicated to producing precise, terroir-driven expressions of Chardonnay and Pinot Noir from its parcels across the Côte de Beaune.
The Family History
The family story begins in 1835 with Simon Boillot, a vigneron working vines in Meursault. The foundation of the modern domaine started around 1900 when Claude Matrot, through marriage, acquired important premier cru vineyards in Puligny-Montrachet (Les Chalumaux) and Hameau de Blagny. His son, Joseph Matrot, settled the family permanently in Meursault in 1914, expanding the estate’s holdings. Under the management of Pierre Matrot from 1937, the domaine grew significantly, adding vines in Meursault, Auxey-Duresses, and Monthélie while embracing modern techniques.
In 1976, Thierry Matrot joined his father, taking full charge of winemaking in 1983. Together with his wife Pascale, he formalized the estate's expansion by creating a Société Civile d'Exploitation in 2000. An important shift came with the arrival of the next generation: daughters Adèle and Elsa.
The next generation
Adèle, who studied at the Lycée Viticole de Beaune, and Elsa, a graduate of the prestigious DNO (National Oenology Diploma) program in Dijon, brought fresh perspectives fortified by experience outside the family estate. Both worked harvests internationally, including in New Zealand and South Africa gaining cellar experience at other renowned Burgundy domaines. They formally integrated the family business in 2008 and 2010, introducing a new parcel in Maranges in 2012. In 2016, they assumed full operational control, with their parents remaining active during the harvest season.
The Domaine
Today, the sisters manage 24 hectares of vineyards, spread across the appellations of Meursault, Puligny-Montrachet, Blagny, Auxey-Duresses, Maranges, Monthélie, Saint-Aubin, and Saint-Romain. Approximately 75% of their production is white wine. As noted by critics like Jasper Morris and Burghound, their style is one of purity, energy, and minerality, often described as classic and refined rather than overtly powerful.
Viticulture
Their approach in the vineyard is certified organic, a status achieved in 2000. The soil is plowed regularly, and organic composts are used to maintain vitality. Careful yield management through pruning, debudding, and selective green harvesting ensures concentrated fruit. Maturity is monitored parcel by parcel to guarantee optimal harvest decisions.
Winemaking
In the cellar, their modern training is evident. For the whites, a pied de cuve (a natural yeast starter) is prepared days in advance. Fermentation begins with these indigenous yeasts and proceeds slowly over 8-10 weeks in temperature-controlled vats. The grapes are whole-cluster pressed, and the juice is fermented in 228-liter oak barrels, where the wines also undergo full malolactic fermentation. Lees stirring (bâtonnage) is practiced moderately and only if the vintage demands it. For the reds, extraction is gentle to emphasize freshness and Pinot Noir's delicate character.
All wines are aged in barrel for 11 to 18 months. The use of new oak is restrained, between 15-20% for whites and 10-20% for reds, a conscious choice by Adèle and Elsa to ensure the fruit and terroir remain the undisputed focus, a philosophy that continues to earn the domaine respect for its classic, site-transparent Burgundies.
