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Montagny 1er Cru 2020- J.M. Boillot


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Region: France – Borgogne
Producer: Domaine Jean-Marc Boillot
Denomination:  Bougogne AOC
Grape varieties: 100% Chardonnay
Alcohol content: 13,5%
Service temperature: 8°-10°
Color: Gold
Scent: Yellow apples, white peach, apricot, nectarine and stone fruit
Taste: Delicious minerality of chalk and saline notes
Pairing: Pasta,Rich fish
Allergens: Contains sulfites

10 in stock

Category: Tags: , Product ID: 20983




Domaine Jean-Marc Boillot comes to life in 1989 and represents the story of a fighting passion and a break with the past. Jean-Marc figures as one of those young Burgundians determined to improve family productionsand for this purpose, after 13 harvests followed in the Domaine Henri Boillot, in 1984 he left the ancestral company to seek his own path towards more concentrated, rich and mature vinifications. Having become an oenologist at Olivier Leflaive, he continued his winemaking activity by bottling the fruit of 2 hectares of vineyard under his own label: these are wines that impressed his paternal grandfather Henri, who decided to bequeath half of his estate to him. From his former home and cellar in Pommard, Jean-Marc manages his new Domaine, while from the other branch of the family, represented by the eminent figure of his grandfather Etienne Sauzet, he receives the precious and old plots of Jarollières, Combettes and Champ Canet. The operational headquarters are located in the village of Pommard, where the Premier Cru Rugiens and Jarollières are taken care of, and which represents one of the southern bulwarks of superlative quality Pinot Noir, together with the adjacent village of Volnay: here the family manages the Premiere Cru Pitures and Carelle sous la Chapelle. In the cellar of the Domaine Jean-Marc Boillot, vinifications are carried out following the thread of tradition , using grapes harvested when fully ripe and harvested by hand in small boxes. The Chardonnays are made by pneumatic pressing of the whole bunches: fermentation in oak barrels and malolactic fermentation and aging for at least 11 months in barriques, of which about a third are new. The Pinot Noirs, on the other hand, require the destemming of the bunches and maceration for up to 21 days, with subsequent fermentation at high temperatures and pressing in the press: both the malolactic fermentation and the aging take place in barriques, about a third of which are new.

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