About this WINE
Jean Marc Boillot
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. The reds are entirely destalked, given a cool soak before the fermentation begins after which a mix of punching down and pumping over is used according to the vintage and vineyard. Thirteen months barrel ageing, with 50 per cent new barrels, is followed by a further six months maturation in tank before bottling. The reds show a bright combination between fruit and barrel, good for medium-term ageing.
Jasper Morris MW, Burgundy Wine Director and author of the award-winning Inside Burgundy comprehensive handbook.
The region of Montagny in the Côte Chalonnaise, which includes the communes of Buxy, Jully-lès-Buxy, Montagny-lès-Buxy and Saint-Vallerin, is an appellation which dedicates itself entirely to the production of white wines. These wines in themselves are also exclusively made from the Chardonnay variety of grape.
In the past, wines from Montagny could claim Premier Cru status as long as their alcohol content exceeded 11.5%, a rule which transcended the regular Premier Cru classification in Burgundy. These days however the modern system of attributing Premier Cru status is undertaken in Montagny, and despite this the appellation is still able to boast that around two thirds of its vineyards retain the prestigious Premier Cru classification, an extremely high proportion of high quality vineyard. Unfortunately for the producers this large number of Premier Cru vineyards means that certain names are diluted and find it harder to establish themselves as leading growers, leading some to simply declare their wines as ‘Montagny Premier Cru’ without naming the vineyard of their origin.
Montagny’s white wines are known for their higher acidity and more robust body than other Chalonnaise whites. The high levels of limestone in the soil help to develop these facets, as well as imparting a certain beneficial minerality on the wine.
Chardonnay is the "Big Daddy" of white wine grapes and one of the most widely planted in the world. It is suited to a wide variety of soils, though it excels in soils with a high limestone content as found in Champagne, Chablis, and the Côte D`Or.
Burgundy is Chardonnay's spiritual home and the best White Burgundies are dry, rich, honeyed wines with marvellous poise, elegance and balance. They are unquestionably the finest dry white wines in the world. Chardonnay plays a crucial role in the Champagne blend, providing structure and finesse, and is the sole grape in Blanc de Blancs.
It is quantitatively important in California and Australia, is widely planted in Chile and South Africa, and is the second most widely planted grape in New Zealand. In warm climates Chardonnay has a tendency to develop very high sugar levels during the final stages of ripening and this can occur at the expense of acidity. Late picking is a common problem and can result in blowsy and flabby wines that lack structure and definition.
Recently in the New World, we have seen a move towards more elegant, better- balanced and less oak-driven Chardonnays, and this is to be welcomed.