Yields are limited to 30 to 45 hl/ha. No chemical fertilizers are used, the soil is turned to promote diversity and health. All grapes are harvested by hand and vinified at the domaine in Gevrey-Chambertin. Grapes are de-stemmed most years. The must is cold soaked for 3 to 5 days to best extract color and aroma from the grapes. Fermentation is 100% natural and lasts for 18 to 21 days in enameled and stainless steel cuve. Punching down of the cap occurs twice daily. Maximum 30% new oak barrels are used to age the wine. Wines are aged for 16 to 18 months depending on the vintage. Wine are bottled at the domaine with no fining or filtering.
Dark berry juices and smoked meat with stony underpinnings and tinged by peat and black pepper pungency inform a finely-tannic palate, and this finishes with cut and clarity.
"Old-vine Pinot Noir blended from several sites across Gevrey-Chambertin provides a textbook rendition of this village, all while staying honest to the soulful, pure-fruited Boillot style and the lusciousness of the vintage. Gevrey’s characteristic brawn is enveloped in a sumptuous cushion of dark fruit, rendering it immediately attractive notwithstanding the structure lurking beneath. You could cellar it for a decade…but why not just pull the cork now?" - Kermit Lynch Wine Merchant