A thriving family story,
honest wines
and a commitment to the future

Meet Hélène

After nearly ten years working internationally in large-scale structures, Hélène made a profound change of direction: back to basics. At the age of 35, guided by a visceral desire for meaning, she earned her oenology diploma with the conviction that she belonged where people, land and time interacted in harmony. Driven by strong values and a sincere desire to contribute to a sustainable project, Hélène is fully committed to the world of wine. Her ambition? To be involved from the first to the last grape, from the genesis of a project to its full maturity, bringing her vision, her high standards and her sensitivity. A total commitment guided by her inner compass, in the service of respectful, coherent and deeply human viticulture.

With pruning shears in hand, Hélène took over the management of Domaine Joblot during the 2021 harvest, after learning the trade from emblematic winemakers: Zind Humbrecht in Alsace, Marie-Thérèse Chappaz in Switzerland and Château Palmer in Bordeaux. A unifier and visionary, Hélène quickly forged strong relationships with the men and women of the estate, the brothers Jean-Marc and Vincent Joblot of course, as well as Terry, the vineyard manager, who quickly became the second essential pillar in carrying forward the vision and momentum engrained in the estate.

Hélène is aware of the work accomplished by Jean Marc, Vincent and Juliette, which commands respect, and is now seeking ways to make continuous improvements, both in the vineyard and the cellar, to ensure the estate’s long-term future and strengthen the reputation of its wines. Hélène wants to make a long-term commitment to Givry, continuing the legacy of an estate already deeply committed to the environment, while adding a social and societal dimension.

"We operate within a living ecosystem, and each of us on the team has a role to play in ensuring that this pioneering estate remains the standard-bearer of an appellation that has nothing to envy from its neighbours. We are all workers who nurture each other, passing on the values of the estate and ensuring that everyone thrives in a healthy and economically sustainable environment. Behind the label of a bottle lies the effort of each and every one of us, from those who prune the vines to those who make decisions for the collective. Every bottle produced at Domaine Joblot reflects the work of each member of the team.”

Meet Terry

Terry comes from a line of labourers in the Champagne region and has inherited a culture of hard work. After seven years in Champagne, he chose Burgundy as his new field of expression and joined our Domaine in 2022 as Vineyard Manager. He quickly identified with Joblot's values of family and helping others. Grounded in the practical and a keen observer of the living world, Terry combines sharp operational intelligence with rare human sensitivity. It's a precious balance in a profession where every gesture counts, and where the connection to the land is never complete without the connection to the people.

"Here, while viticulture is at the heart of what we do, the human side is just as strong. We have a real working relationship with Hélène and the teams in general. In the vineyard, I'm keen to pass on my knowledge and help each member of the team grow and develop their skills. We are uncompromising and strive to be as precise as possible at every stage of viticulture. And even though no one on my team owns the estate, it's just the same: every plot, every vine, every grape is pampered. We are fully committed to producing the very best wines. That's why I focus on identifying tasks where the workload can be reduced for the team. For example, during pruning seasons, we never prune non-stop for a full week. Instead, we combine it with other activities to provide real working comfort and avoid fatigue when repetitive tasks are necessary at certain times of the year"

While Terry, with all his skills, supports and promotes Hélène's initiatives, he has no wish to alter the masterful work undertaken by the Joblot family, both in the vineyard and in the cellar. "Here, vineyard management has always been carried out with a great deal of intelligence and intuition. The resulting wines have always been dazzlingly pure. So, we continue to work hand-in-hand with Jean-Marc and Vincent to refine our white and red cuvées a little more each day, while maintaining the reputation that our estate rightfully deserves."

Meet Jean-Marc

A graduate in oenology, Jean-Marc has worked alongside his brother Vincent over the years to raise the Givry appellation to new heights. Their goal has always been clear: to produce top- quality whites and bright reds that stand proudly among the best in northern Burgundy. "In the 1970s, Saône-et-Loire was not held in high regard compared to Côte-d'Or,” he explains. “So, I explored the science and the practical details to understand how we could express our geographical location at the highest level."

A rational thinker and thoughtful winemaker, Jean-Marc describes wine as the result of hundreds of interrelated factors: biological, natural, geological, pedological, and climatological. He has carried out deep, extensive work in our vineyard, developing high standards through every step, from soil preparation to green harvesting, from seeking a balance between fruit and foliage depending on the year's climate, to limiting yields and inputs, to understanding the entire cycle of the vine to let each wine speak clearly of its origin.

"For me, a great wine is a set of specifications. You need to be rational. I've done everything I can to understand nature and anticipate its whims. It takes a bit of the poetry out of it, but I see my job as a martial art, always repeating the same gesture. From the early 80s, North American importers who came to drink the “great” Burgundy started stopping by our estate. They realised something special was happening and began buying our wines. We had stepped out of the ‘drawer’ we had been placed in, that of a vineyard producing ‘small, easy-drinking wines to be enjoyed young’. We were elevating Givry to the highest level with perfectly balanced wines."

Meet Vincent

“Burgundy is a world of Cistercian monks; you have to work hard, even flagellate yourself, to succeed.” A tireless worker in the vineyard, Vincent knows fine Pinot inside out. "It's a delicate grape variety. We managed to get the best out of it by limiting yields in the 1980s. We were among the few to limit ourselves to 40 hectolitres per hectare with careful work in the vineyard. Today, everything moves faster, but that rhythm doesn’t match what it takes to make a great quality wine. It can’t be rushed."

Over the years, Vincent, with his frankness and sincerity, has learned to overcome difficult vintages and mistakes, which he discusses with humility. He has dedicated himself to studying cultivation methods and meteorology long-term.

"There are the vines of course, but there are also the people. I give the team my full trust. Anyone can make a great wine in a good year but doing it during a tough year is something else entirely. And our team makes all the difference.”

With his unrivalled expertise in technique, balance, and aging, Vincent has played a major role in shaping the solid reputation of both the estate and the Givry appellation.

Meet Juliette

Trained as an oenologist, Juliette joined the estate in 2011 after completing her studies. Daughter of Jean-Marc, she stayed until 2021, developing the sales side, refining the white wines and enhancing the purity of the reds. Now living in the south, away from the family fold, she is writing her own story under the sun of the Drôme Provençale, at the foot of the beautiful Baronnies Massif.

Meet Charles

Proud of his fertile land, where mixed farming and livestock primarily fed his seven children, Charles Joblot was behind the creation of the Givry appellation, recognised in 1946. Although very respectful of his terroir and all it contained, the objective at the time was not to produce great wines, but rather quality juices intended for trade.

In the late 60s, driven by a desire for freedom, his son Marc broke away from the trade and sold the entire production in bottles. This passionate agronomist saw the plant as the true and original beginning of wine. By promoting his work through the collective adventure of producing exceptional wines and experimenting with different planting systems, he was the first to build a strong image for the estate in the Burgundy wine landscape.