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A brilliant Montagny from a distinguished domaine with extensive holdings in Puligny Montrachet. The Boillots put their winemaking expertise to great effect in the Côte Chalonnaise vineyards of Montagny. The 2018 shows lovely citrus and stone fruit flavours on the nose with hints of camomile and brioche. On the palate the fruit is gently carried by a refreshing acidity and minerality which all flow through onto a long finish.
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Type | White |
Vintage | 2018 |
When to Drink | Now - 2023 |
Producer | Jean-Marc Boillot |
Region | Burgundy |
Appellation | Montagny 1er Cru |
Grapes | Chardonnay |
Pairing | Chicken Dishes |
ABV | 13% |
Volume | 37.5cl (Half Bottle) |
Jean-Marc Boillot is a grandson of Etienne Sauzet, and was previously winemaker for Olivier Leflaive. With that mixture of winemaking pedigree and experience it comes as no surprise that Jean-Marc Boillot makes sensational wines. He is one of those rare commodities in Burgundy, a winemaker who produces both red and white wines of the highest quality. Now assisted by daughter Lydie and son Benjamin, Jean-Marc Boillot set up his own domaine in 1985. He started with some rented vines in Pommard, adding Volnay and Pommard from his grandfather’s side in 1988 and the whites, a one-third share of Domaine Etienne Sauzet, from his grandmother in 1991. Including generic burgundy, the domaine now exploits 11 hectares, five red and six white, with the same volume again in négociant cuvées of white wines, especially from the Côte Chalonnaise.
Jean-Marc Boillot now has 10.5 hectares of vines in the Côte de Beaune which include vineyards previously owned by Domaine Sauzet in Puligny. He is a stocky, fit, energetic man who does not waste time with words, instead allowing his wines to speak for themselves.His reds are rich, rounded and exhibit great purity of fruit, his white wines are characterised by their huge concentration, class and wonderful expression of their terroir.
All the whites, except the grand cru, are vinified in the same way: whole-bunch pressed, settled for 24 hours then straight to barrel with 25 to 30 per cent new wood, lees-stirring once a week and bottling before the next harvest. They are pure, fresh, attractive wines.
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