Domaine Camille Paquet

Due to a law attributed to the Napoleonic times – the laws of equal inheritance–small vineyards in Burgundy are being divided between children and it means that over time individual growers may only own an even smaller row of wine.

Raised working in the small family vineyard of domaine des Valanges in Saint Véran, Camille and his brother Mathieu were aware that they had to expand and they seized their chance in 2015 by acquiring a small plot in the neighboring Pouilly Fuissé appellation.

The Maconnais vineyard marks the southern border of Burgundy and stretches over thirty miles of gentle hills that heightens as we move south. It is precisely on these lofty slopes that is harvested one of the greatest wines of Burgundy: the famous Pouilly Fuissé and Pouilly Vinzelles.

Camille, the younger brother studied viticulture and winemaking for four years in Beaune. He trained at well-established wineries such as domaine Champy and domaine Ferret Lorton in Fuissé for a few years before moving to Australia.

He expanded his experience in the new world before coming back to Burgundy to take over the winemaking at domaine des Valanges.

The few acres he purchased in Pouilly Fuissé being too small to make a living, Camille also contract fruit locally and make a few cuvees of Macon & Bourgogne rouge.


 Farming practices are reasonable and pest control based on observation, reflection,

Respect for the terroir and environmental protection.

 The soil is kept-healthy and alive by ploughing and adding organic fertilizer when necessary and chemical sprays used as sparingly as possible.

The grapes are machine harvested and kept separate from any juice that is released during the transport to avoid oxidation.

The fruit is gently pressed in a pneumatic press and the must is cold settled for twelve hours before being put into a vat to ferment.

No sulfites is added during the alcoholic fermentation which is kept at a low temperature of 18-22 degrees Celsius. The alcoholic fermentation lasts for three to four weeks.

The malolactic fermentation takes place over the following months.

The wine is then aged on its lees until racked in March.

Some of the wine is partially fermented in barrel and then blended with the vat cuvees.

The wines are then lightly filtered before bottling to retain their freshness and aromas.