Domaine Camille Thiriet began in 2016 as a micro-négoce project, founded by Camille Thiriet and Matt Chittick. Their first wines were made without electricity in a modest 20-square-meter garage behind Château de Comblanchien—an intentionally humble beginning that continues to define their hands-on, artisanal approach.

Raised in Paris, Camille developed an early sensory awareness through her passion for horses and an interest in perfumery—an instinct that would later shape her approach to wine. After literary studies, she trained in Beaune and Bordeaux, but quickly moved away from academic theory in favor of hands-on experience in the vineyards and cellar.

After years of experience across both production and sales, Camille and Matt set out to realize a long-term goal: to produce Burgundy under their own label. The two met while working for Nicolas Potel at Domaine de Bellene—Matt as winemaker (2011–2014) and Camille leading sales. Through their work at Maison Roche de Bellene, which spans over 75 appellations, they developed a deep understanding of Burgundy’s terroirs and built a strong network of trusted growers. These relationships remain central today, allowing them to source exceptional fruit from producers they know and respect.

Based in the southern Côte de Nuits, Camille Thiriet works with parcels in Corgoloin and Comblanchien—two villages that form a transitional, highly geological sector of the appellation. The hillsides here are carved into hard Bathonian limestone, with generally gentle slopes that reveal a clear progression of soils: lighter brown soils with limited limestone at the top, increasingly rocky sections mid-slope, and deeper clay-limestone soils at the base.

Camille’s holdings in Corgoloin illustrate this diversity particularly well, spanning three distinct terroirs along the same slope, each defined by variations in soil composition and elevation. This combination of extremely hard limestone and clay pockets provides both tension and depth.

Together, these sites offer a broad palette of micro-terroirs, enabling both precise single-parcel wines and carefully constructed blends. The resulting wines are structured yet approachable, with a strong sense of place and clear expression of their origins.

Since taking over the domaine in 2022, they have begun a gradual transition from lutte raisonnée toward more organic farming practices, focusing above all on restoring life to the soils. Work in the vineyard is thoughtful and measured, combining horse plowing and tractor work to limit compaction and encourage healthy, living soils.

Their approach is rooted in close observation and adaptability throughout the growing season, with the belief that long-term balance comes from attentive vineyard work rather than rigid systems. They avoid strict labels such as “organic” or “natural,” favoring a pragmatic philosophy guided by bon sens (common sense). Interventions are kept to a minimum and only when necessary, particularly in challenging vintages where excessive treatments can be detrimental to soil health.

In the cellar, the same mindset applies: the focus remains on the vineyard, with minimal intervention and sulfites added only at bottling. The wines are inspired by traditional expressions of the Côte de Nuits, without dogma in either farming or winemaking.

In the cellar, the focus is on minimal intervention and a deep trust in the fruit. Fermentations are natural, using native yeasts, with gentle handling throughout. Pump-overs are carried out by gravity, and the grapes are pressed in a small wooden basket press. Extraction favors infusion over force, with long, cool macerations lasting approximately 13–17 days, and a meaningful proportion of whole clusters depending on the vintage. Foot treading is used where appropriate, further emphasizing a hands-on approach.

Oak is used with restraint to preserve the clarity of fruit and terroir. For the whites, fermentation begins in stainless steel—a shift from earlier vintages when it was done entirely in barrel—before the wines are transferred to barrel to complete fermentation and undergo malolactic conversion. They are then aged for around 10 months in a mix of vessels, and finally returned to stainless steel prior to bottling to retain freshness. Sulfur is used sparingly, typically only at bottling.

The result is a style that privileges precision, texture, and site expression over technique.