2020 | Jean-Marc Boillot | Meursault
2020 | Jean-Marc Boillot | Meursault is backordered and will ship as soon as it is back in stock.
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White Wine: 2020 | Jean-Marc Boillot | Meursault
A focused and taut bouquet, a fine bead of acidity, light apple blossom and earthy scents emerging with time.
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Producer: Jean-Marc Boillot
Ratings: VN | 93 JS | 94
Vintage: 2020
Size: 750ml
ABV: 13%
Varietal: Chardonnay
Country/Region: France, Burgundy
Detailed Description
Detailed Description
A focused and taut bouquet, a fine bead of acidity, light apple blossom and earthy scents emerging with time.
Reviews:
- Vinous: This wine has a focused and taut bouquet, a fine bead of acidity, light apple blossom and earthy scents emerging with time. The palate is well defined with good concentration, a fine bead of acidity, weight with a grippy finish. A lot of Puligny in your glass here!
- James Suckling: A fine bouquet with some complexity, fruit as white as it is yellow, this has really maintained its grip though the fruit is at its fleshiest here, quite a long finish.
Producer Information
Domaine J.M. Boillot (also known as Domaine Jean-Marc Boillot) is a Burgundy wine estate producing pure, aromatic wines from Pinot Noir and Chardonnay. The operation is based in Pommard but it makes a large range of wines from numerous appellations mostly located in the Côte de Beaune. Jean-Marc Boillot worked with his grandfather Henri Boillot between the late 60s and 1984 when he became winemaker for Olivier Leflaive. He created his own domaine in 1989 after inheriting vines from his grandfather, and later from his maternal grandmother, Etienne Sauzet's daughter. His brother Henri runs Domaine Henri Boillot in Volnay. Winemaking differs considerably between the red and white wines. The Pinot Noir fruit is destemmed and undergoes a cold maceration before fermentation. After basket pressing, it is aged in barrels (around 50 percent new oak) for around 16 months without racking. The Chardonnay grapes are pressed in pneumatic presses. The juice is racked off the heavy lees then fermented in oak barrels.
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Notice
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