Ghislaine Barthod
Domaine Barthod-Noëllat was established in the late 1920s as a collaboration between two families, Noëllat and Barthod. Gaston Barthod, whose roots are in the Jura region, married into the Noëllat family and took over the estate’s management after completing his military service in the 1950s.
In the 1980s, Gaston’s daughter, Ghislaine, began working closely with her father, undertaking an intensive apprenticeship. Over time, she brought fresh energy and a distinctive approach to every aspect of winemaking, from vineyard management to vinification, while maintaining an unwavering commitment to the purity of Pinot Noir and the unique character of Chambolle wines. Under her leadership, the domaine’s reputation has flourished internationally, and today, Domaine Ghislaine Barthod is recognised as a benchmark for the great wines of Chambolle-Musigny.
The estate spans 5.86 hectares, primarily within Chambolle and the nearby village of Gilly-lès-Cîteaux. Chambolle’s soils are leaner than neighboring Morey and Gevrey, with a thin topsoil layer and a surface covered in limestone gravel. This terroir produces wines known for their elegance and finesse. On average, the domaine’s vines are over 30 years old, with yields kept low through meticulous pruning and occasional green harvesting.
Domaine Ghislaine Barthod holds some of the finest vineyard parcels in Chambolle-Musigny. Premier Cru sites such as Fuées, Cras, Baudes, and Véroilles border the esteemed Grand Cru Bonnes Mares, each contributing a unique expression of the terroir. The centrally positioned Charmes combines the defining traits of Chambolle, while Beaux Bruns and Châtelots offer contrasting styles—one more inviting, the other more structured. Recently, Ghislaine expanded the domaine’s holdings with a small plot in Aux Combottes.
Winemaking at the estate follows traditional methods, with great care taken at every stage. Grapes are partially destemmed before fermentation, which relies solely on natural yeasts. The slower initial activity of wild yeast allows for a natural maceration period of two to five days, depending on temperature. After fermentation, the wines are transferred to small oak barrels—20% to 25% of which are new—for approximately 20 months of ageing. These wines are built for longevity, offering an exceptional opportunity to explore the depth and complexity of Chambolle-Musigny’s terroir.
