2018 Domaine Louis Boillot Volnay 1er Cru "Les Angles", Burgundy, France
ABOUT THIS WINE
The grapes come from a tiny sloping parcel (just 1.4 acres) of 50+ year old vines located near the village on Volnay’s northern side. The grapes are 100% destemmed which yeilds . Spontaneous fermentations, and a long, gentle élevage in barrel (<30% new).
ABOUT THIS PRODUCER
Louis established this domaine in 2002 after splitting the holdings of the Lucien Boillot domaine with his brother. Meticulous viticulture and gentle, non-interventionist winemaking produce wines of delicacy and restraint. Vineyards include a constellation of small parcels throughout the Côte d’Or. Averaging over 50 years old, Boillot’s vines rank among the oldest in Burgundy. Harvesting is by hand. Viticulture is “lutte raisonée” (reasoned organic). No chemical fertilizers, herbicides or pesticides are employed and vines are pruned for balance. Grapes macerate in Boillot’s frigid cave for a few days until fermentations start of their own accord. Cuvaison can last two weeks or more, with only a gentle pumping-over 1-2 times per day. New wood is used sparingly, with a maximum of 20-30% in top vintages, and the wine generally spends 15-18 months in barrel before bottling. The estate has purchased several vineyards in Moulin-à-Vent, and began vinifying them with the 2014 vintage.
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Description
ABOUT THIS WINE
The grapes come from a tiny sloping parcel (just 1.4 acres) of 50+ year old vines located near the village on Volnay’s northern side. The grapes are 100% destemmed which yeilds . Spontaneous fermentations, and a long, gentle élevage in barrel (<30% new).
ABOUT THIS PRODUCER
Louis established this domaine in 2002 after splitting the holdings of the Lucien Boillot domaine with his brother. Meticulous viticulture and gentle, non-interventionist winemaking produce wines of delicacy and restraint. Vineyards include a constellation of small parcels throughout the Côte d’Or. Averaging over 50 years old, Boillot’s vines rank among the oldest in Burgundy. Harvesting is by hand. Viticulture is “lutte raisonée” (reasoned organic). No chemical fertilizers, herbicides or pesticides are employed and vines are pruned for balance. Grapes macerate in Boillot’s frigid cave for a few days until fermentations start of their own accord. Cuvaison can last two weeks or more, with only a gentle pumping-over 1-2 times per day. New wood is used sparingly, with a maximum of 20-30% in top vintages, and the wine generally spends 15-18 months in barrel before bottling. The estate has purchased several vineyards in Moulin-à-Vent, and began vinifying them with the 2014 vintage.
