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Justin Girardin

The first traces of the Girardin family in Burgundy goes back to 1570. The family has worked for a long time in polyculture between the harvesting of crops, raising cattle and vine growing. It was only at the end of the second World War that the family moved to specialise in winemaking. 

In the late 50's – 60's, Jean Girardin acquired many parcels on the best terroirs of Santenay and begins to develop his estate. Jacques and Valérie, Justin's parents, continued this effort expanding to Chassagne-Montrachet, Pommard and Savigny-les-Beaune. The estate continues to grow and today covers 17 hectares of vines over the best terroirs of the Côte de Beaune. 

Each generation renews and enriches the family know-how and heritage. 

 Justin took over in 2017 and is the 13th generation as head of the family estate. Well aware of the exceptional character of the terroirs, he puts his know-how at the service of the vines to make the best wine every year.

Rich in family know-how and with his experience outside Burgundy, he brings a breath of fresh air and a modern vision to the elaboration of the wines. With a single white grape variety, Chardonnay, and Pinot Noir as the only red grape variety, the vinification must be done with rigour, meticulousness, and intelligence. With his team of passionate professionals and always supported by his parents, he develops the family business. 

His vision is simple: to always question himself in order to seek the best quality possible and allow each wine to be the purest expression of its terroir. Each parcel of land will produce a different wine with its own identity; the winemaker thus becomes the guardian of diversity. He is careful to ensure the well-being of his vines and only intervenes when necessary to maintain the vineyard in the logic of a healthy agriculture that is always more respectful of the environment.

“Man does not only work a wine, but an alchemy between the earth, the sky and the plant. We must not dominate the process but accompany it to the best of our ability!”

In short: a terroir, a know-how, a wine. Nothing to add. 


The Climates of Burgundy are recognized as world heritage by the UNESCO since 2015. The Girardin vineyard developed mostly after 1945. Many lands were bought as fields, meadows or wastelands and planted back in vines.

Some have even been terraced, are rare thing in Burgundy. Today of a total surface of 17 hectares, the vineyard extends on the whole Côte de Beaune.

From the Gollardes to the Petit Clos Rousseau passing by les Vignots or the Clos Saint Jean, each of our parcels is on a different climate with its own terroir.

The soil is rather clayey with calcareous gravel or rather calcareous with clayey marl; on a hillside or in the plains, all these parameters influence the vine and therefore the wine.

Each one has its history and its own particularities that we find in the character and the expression of the wines. 

To achieve good health and quality of the vineyard, they regularly plant new vines in the parcels. They select the wood of the most qualitative vines (massal selection): these cuttings will give the future plants. During plantations Girardin plants "polyclonal" (assembly of several clones) to increase the genetic diversity of the vines.

 “Our work expresses itself on two levels: in the vine and in the winery. Every day we are in the vines, whether its windy, snowy or rainy. Particularly careful and attentive to nature, we are very reactive when necessary but intervene only if absolutely essential to the well-being of the vine.”

Following the lunar calendar in the respect for our ancestors’ methods everyone calls "biodynamics" today.

Only some operation like the ploughing or the watering of young plants are mechanised, the rest is strictly manual. 

Harvest generally begins at the end of August and lasts a short but intense 10 days.

The exact date depends on the weather, grape health and maturity differences between parcels, organising the operation is a real headache.

Harvest is done exclusively by hand to avoid damage to the grapes.


In the winery a more modern approach is used, with one goal in mind across winemaking process and techniques: to allow the grape and terroir to fully express itself.

Cold maceration allows primary fruity notes to develop, yeast naturally present on the skins start the fermentation, and extraction is achieved using a gentle pumping over in place of the more traditional treading.

The wines are aged on fine lees in French oak casks for between 12 and 24 months. The proportion of new oak varying from 15-50%.

A light filtration is carried out before bottling on a favourable lunar day; fruit in descending moon.

Discover Justin Girardin Wines at JN →


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