© 2027 - Clos Saint Joseph
A story of family, land, and inheritance
Blandine's family has always been rooted in Saône-et-Loire. Here, the land is a family affair, an inheritance cultivated and passed down from generation to generation. Her father, like her grandfather before him, always worked the land with the quiet passion of people deeply attached to their terroir. Her grandfather even went so far as to create his own wines, a small, exclusive collection reserved for the privileged few fortunate enough to share his table.
Charles-Guillaume's Burgundian roots date back to 1480, when Jehan Arcelin settled in the Mâconnais region. While wine has always been part of the family history, it was in 1884 that the family's destiny became truly intertwined with that of the vine. That year, Adrien Arcelin, his great-great-grandfather, left his native village of Fuissé to settle in La Roche-Vineuse and take over his father-in-law's estate.
The estate would then pass through the generations, successively run by his grandson, also named Adrien, then by his great-grandson Éric. Until the early 2000s, when a terrible hailstorm brutally destroyed the work and efforts patiently built up by several generations.
But some stories don't end with adversity. For Charles-Guillaume and Blandine, a deep connection to the land, an entrepreneurial spirit, and a passion for passing on their knowledge run deep. In 2016, they decided to pick up where they left off and start afresh. A bold gamble, a new adventure that promised neither shortcuts nor easy paths. It would take time, patience, and a great deal of determination before they could fully live off the fruits of their labor.
Step by step, they built the foundations of a family-run, artisanal business, true to their values and convictions. A collective adventure in which their children also take part, with the same desire to keep a heritage alive, to create and, above all, to pass it on in turn.
Since 2016, Charles-Guillaume has chosen to do everything by hand: from recipe design to bottling.
He knows that in Burgundy, it takes 4 to 5 years for the vines to fully produce their first harvest. He makes time his ally in crafting bespoke cuvées.
With Jō, his multi-stage rectification column still, he distills according to the seasons and harvests.
From September to November, grape pomace and wine lees are distilled in a second distillation. In December, the Williams pears, which have been fermenting since the end of August, undergo the same process.
In January, it's the turn of liqueurs and gin. Then in April and May, the distillation campaign concludes with the botanicals that make up the pastis blend.
Since 2023, Clos has been preparing for Mayeul's arrival by taking the time to build a range of signature wines consistent with the history of the family, originally from the Mâconnais and now rooted in Meursault.
In 2026, the Clos renovated an entire cellar and created a winemaking facility, allowing Mayeul to receive the grape must in August. The distillery was expanded to include a tank room used for both the production of our wines and spirits.
