Domaine Paul Pillot was founded in 1900 by Jean-Baptiste Pillot, a barrel maker by trade, who decided to focus full-time on his vines. His sons, Alphonse and Henri, succeeded him after the conclusion of World War I, increasing the Domaine’s holdings significantly and beginning to bottle their own wines. Henri’s son Paul then took over the Domaine in 1968, acquiring more prestigious vineyards across Chassagne-Montrachet and Saint-Aubin.

Domaine Paul Pillot, today one of the finest addresses in the Côte de Beaune, has been directed since 2004 by the young and dynamic Thierry Pillot. Characterful, elegantly textural and mouthwateringly incisive, these are superb white wines…and Burgundy lovers shouldn’t hesitate to taste or buy whatever bottles they can find.

On May 16th at 6:30 PM, join us for an amazing lineup of reds and whites from this historic Domaine. Along with a perfectly paired dinner menu, this is a Burgundy lover’s dream dinner. Cost for this wine dinner event is $375 per person. **Tickets are limited

Featured Pairings for the Evening

Domaine Paul Pillot Les Pitangerets, Saint‑Aubin 2023
Escargots in Mushroom Caps with Garlic Butter
Delicate, savory escargots nestled in earthy mushroom caps, enriched with warm garlic butter. A vibrant Saint‑Aubin lifts the dish with its mineral precision and citrus‑tinged elegance.

Domaine Paul Pillot Chassagne‑Montrachet Les Mazures 2020
Lobster Crêpes with Beurre Blanc
Silky crêpes filled with sweet lobster, finished in a luxurious beurre blanc. The depth and texture of Les Mazures meet the richness of the dish with seamless grace.

Domaine Paul Pillot Chassagne‑Montrachet Clos Saint‑Jean 2022
White Burgundy–Braised Duck Leg with Olives, Rosemary & Garlic
A slow‑braised duck leg infused with Provençal aromatics—rosemary, garlic, and briny olives. The Clos Saint‑Jean’s layered structure and refined power echo the dish’s savory complexity.

Domaine Paul Pillot Chassagne‑Montrachet Clos Saint‑Jean Rouge 2023
Comté Cheese & Swiss Chard Tart
A warm, flaky tart of aged Comté and tender Swiss chard. The red Clos Saint‑Jean’s supple fruit and gentle spice create a beautifully harmonious finale.