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Red
Burgundy
Pinot Noir
Cork
Light Body
Light Oak
ABV 13.5%
Tasting notes
Dark, rich and full bodied for a Burgundy. Will go well with lean red meats and roasted root vegetables.
Why we recommend this wine
On our trips to Burgundy (see here for our latest visit) we always start at the village of Gevrey-Chambertin because we like their style of Pinot Noirs. This wine is a great example of what we like and it is produced by a family run domaine that ‘nurtures nature’ – just what we like.
The wine
The wine is neither fined nor filtered meaning that it will throw a good sediment in time. Maximum 30% new oak barrels are used to age the wine and it is aged for 16 to 18 months.
The wine estate
There are a number of Boillots producing wines in Burgundy; internecine war seemingly the cause of many splits in the family. Pierre Boillot inherited this domaine from his father Lucien, whose name it still carries. Somewhat rarely he makes wine from vineyards in both the Côtes de Beaune and the Côtes de Nuits. A few years ago Pierre gained full control over this domaine and instituted a rigorous revitalising of the soils and vines in all of his vineyards. Pierre’s wines are a classic representation of its appellation – his aim is transparent, terroir-driven wines of purity and finesse. He is not, however, against rich, plump, lusciousness in his reds. All in all a quality traditional Burgundy producer – so much so that we can’t even locate a website!
Food and wine
Coq au Vin is the traditional Burgundian dish that goes with Pinot Noir - a bottle of Chambertin for the pot and one for the table, is more or less how Hugh Johnson puts it. Also see our guide to pairing food and wine here.
Did you know?
In Burgundy, because each vineyard has many owners (some with just a handful of vines), the name of the winemaker is the most important guide to the quality of the wine.
Dark, rich and full bodied for a Burgundy. Will go well with lean red meats and roasted root vegetables.
Why we recommend this wine
On our trips to Burgundy (see here for our latest visit) we always start at the village of Gevrey-Chambertin because we like their style of Pinot Noirs. This wine is a great example of what we like and it is produced by a family run domaine that ‘nurtures nature’ – just what we like.
The wine
The wine is neither fined nor filtered meaning that it will throw a good sediment in time. Maximum 30% new oak barrels are used to age the wine and it is aged for 16 to 18 months.
The wine estate
There are a number of Boillots producing wines in Burgundy; internecine war seemingly the cause of many splits in the family. Pierre Boillot inherited this domaine from his father Lucien, whose name it still carries. Somewhat rarely he makes wine from vineyards in both the Côtes de Beaune and the Côtes de Nuits. A few years ago Pierre gained full control over this domaine and instituted a rigorous revitalising of the soils and vines in all of his vineyards. Pierre’s wines are a classic representation of its appellation – his aim is transparent, terroir-driven wines of purity and finesse. He is not, however, against rich, plump, lusciousness in his reds. All in all a quality traditional Burgundy producer – so much so that we can’t even locate a website!
Food and wine
Coq au Vin is the traditional Burgundian dish that goes with Pinot Noir - a bottle of Chambertin for the pot and one for the table, is more or less how Hugh Johnson puts it. Also see our guide to pairing food and wine here.
Did you know?
In Burgundy, because each vineyard has many owners (some with just a handful of vines), the name of the winemaker is the most important guide to the quality of the wine.