His son, Jacques, followed in his footsteps and raised the domaine to higher levels still. For half a century the name Jacques d’Angerville was synonymous with the greatest Volnay wines. From 1952 until his premature death in 2003, he had made his family domaine a true icon in Volnay. His methods, as he told Allen Meadows, were always “to do as little as possible to the wine. I want low yields and no signature”. Relying on great sites and old vines of a unique clone – “Pinot d’Angerville” – he proved that great wines were made in the vineyard.
After complete destemming, fermentation lasts 10 to 12 days, with a 12 to 18 month élevage mainly in used barrels. To extract fine tannins, the cap of the must is always kept moist by pumping over twice a day, thereby creating wines of perfect balance and great aging ability.
Guillaume d’Angerville took over the domaine’s 15 hectares of vines with its 8 premiers crus in 2003, following the same practices as his father. In 2005, the domaine converted to biodynamic farming across the entire estate.
Guillaume is determined to continue the legacy of his father and his father before him. His preference lies in producing wines that are, in his words, “distinguished and long; ripe and humble.”
