Profile of Henri de Villamont

A legend throughout the entire Côte-d’Or, Henri de Villamont can be easily spotted from miles around due to its famous “Guettes Tower” and beautiful manor house, which has drawn wine lovers on a Burgundy pilgrimage for many decades. Located in the heart of one of the region’s prettiest villages, Savigny les Beaune, Henri de Villamont is a magical place, surrounded by high walls and scores of Premier Cru vineyards. The property is owned by a major Swiss family company who have been in the wine business for over 20 years; the winery now boasts an impressive cellar with a capacity for 4,000 French oak barrels. However, despite the initial impression of large (by local standards) volumes, quality (not quantity) is the overriding aim at this estate. The winemaking philosophy of cellar master Pierre Jehan has always been to express the typicity of each appellation, respecting what the terroir and vintage gives. The resulting wines are never anything less than excellent – bottles bursting with depth, weight, texture and elegance.

This historic cellar traces its roots to the latter part of the 19th century, and is closely connected to the history of the famous Clos de Vougeot Grand Cru vineyard. Its sole owner at the time, Leonce Bocquet, wished to embark upon an unprecedented project for his family, and create a modern winery and cellar at the heart of the Cote de Beaune. After searching for the perfect location, Bocquet decided upon the village of Savigny-les-Beaune. The leading architect at the time, Albert Suisse, was commissioned to build the winery; a monumental undertaking which took 8 years.

The result, however, was worth the effort – a, by the standards of the time deluxe winery facility with a formidable barrel cellar and the latest equipment at the winemakers’ disposal. The family kept control of the estate for many years until it fell into the hands of the Martenot family, who used the property as a base for their cheese business no less! The property’s salvation came in the form of Schenk, a Swiss firm who purchased the estate in 1964. It was Schenk who named the property ‘Henri de Villamont’ – in honor of a crusading knight who retired in the village. In 1969, Schenk added the famous Dr. Arthur Barolet cellar to their purchases.

In recent times, the Schenk group have invested great sums into maintaining Henri de Villamont at the highest level, and should be commended for the care and attention that they have bestowed upon this historic cellar. At a cost of over 2 million Euros, a new winery was installed in 2006 and yields have been significantly reduced – a fraction of what was produced in the 1990s. Pierre Jhean, who joined Henri de Villamont in 1999, is still in charge of the winemaking and continues to craft superlative wines across the board – be it a Puligny Montrachet or a Pommard Premier Cru. Such consistency across a large range of appellations where the estate have holdings is laudable, particularly as the wines have a grace and charm that sets them apart. Oak is always perfectly judged and never overwhelms the magic of fruit inherent to Pinot Noir and Chardonnay grown in Burgundy. So, don’t come here looking for powerful blockbusters, but rather elegant, beautiful wines that remain true to their Burgundian appellations. Formidable!

Wines produced

  • Henri de Villamont Savigny-Les-Beaune Clos des Guettes (Premier Cru)

    100% Pinot Noir. Fermentation takes place in stainless steel tanks. The wine remains in vat before being transferred to French oak for approximately 12 to 14 months. Typically, depending on the wine, between 20-30% new French oak is used.

  • Henri de Villamont Meursault Les Caillerets (Premier Cru)

    100% Chardonnay. Fermentation takes place in stainless steel tanks. The wine remains in vat before being transferred to French oak for approximately 12 to 14 months. Typically, depending on the wine, between 20-30% new French oak is used.

  • Henri de Villamont Puligny Montrachet Sous le Puits (Premier Cru)

    100% Chardonnay. Fermentation takes place in stainless steel tanks. The wine remains in vat before being transferred to French oak for approximately 12 to 14 months. Typically, depending on the wine, between 20-30% new French oak is used.

  • Henri de Villamont Chassagne Montrachet Morgeot (Premier Cru)

    100% Chardonnay. Fermentation takes place in stainless steel tanks. The wine remains in vat before being transferred to French oak for approximately 12 to 14 months. Typically, depending on the wine, between 20-30% new French oak is used.

  • Henri de Villamont Chambolle Musigny Les Baudes (Premier Cru)

    100% Pinot Noir. Fermentation takes place in stainless steel tanks. The wine remains in vat before being transferred to French oak for approximately 18 to 20 months. Typically, depending on the wine, between 20-30% new French oak is used.

  • Henri de Villamont Pommard

    100% Pinot Noir. Fermentation takes place in stainless steel tanks. The wine remains in vat before being transferred to French oak for approximately 12 to 14 months. Typically, depending on the wine, between 20-30% new French oak is used.

  • Henri De Villamont Grands Echezeaux (Grand Cru)

    100% Pinot Noir. Fermentation takes place in stainless steel tanks. The wine remains in vat before being transferred to French oak for approximately 18 to 20 months. Typically, depending on the wine, between 20-30% new French oak is used. However, the percentage can be higher for Grand Cru vines, depending on the wine and appellation. The prestige wine of the property.

  • Henri de Villamont Corton Renardes (Grand Cru)

    100% Pinot Noir. Fermentation takes place in stainless steel tanks. The wine remains in vat before being transferred to French oak for approximately 18 to 20 months. Typically, depending on the wine, between 20-30% new French oak is used. However, the percentage can be higher for Grand Cru vines, depending on the wine and appellation.

  • Henri de Villamont Clos de Vougeot (Grand Cru)

    100% Pinot Noir. Fermentation takes place in stainless steel tanks. The wine remains in vat before being transferred to French oak for approximately 18 to 20 months. Typically, depending on the wine, between 20-30% new French oak is used. However, the percentage can be higher for Grand Cru vines, depending on the wine and appellation.

Winery details

Henri de Villamont

Rue du Docteur Guyot, Savigny-les-Beaune
Burgundy
France
Tel +33 (0)380 21 50 59
Fax +33 (0)380 21 36 36

Appellation
AOC Savigny-les-Beaune
Founded
1880
Area under vine
10 hectares
Age of vines
35 years+
Oak barrel origin
French
Winemaker
Pierre Jehan
Owner
Schenk Holdings
Production
300,000 bottles per annum
Grape varietals
Pinot Noir, Chardonnay

More information

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