The soils are calcareous clay, which Boillot has brought into balance by using only organic fertilisers for years, with biological insecticides and copper-sulphate fungicide. The vines are pruned in single guyot style. Yields are low, averaging 38 hectolitres per hectare. The harvest is 85% de-stemmed, depending upon the vintage. The is allowed to cold macerate before cuvaison, which lasts for 21 days, this is carried out in stainless steel. Fermentation is in 25% new wood, Allier oak, medium toast. The red wines are lightly fined and given a light Kisselguhr filtration at bottling.
Medium/full-bodied, exceptionally complex with aromas of bacon, black cherries, liquorice, pencil lead, raspberry jam, a smokiness and dry toast. On the palate one can find a balanced acidity, integrated oak, modest tannins and cocoa powder, coffee, mushroom, peat moss, plum flavours jam, smoky.
Ready to Drink? With decanting, can be approached younger. Will mature further.
Food and Wine Matches: Grilled swordfish with coriander red wine sauce, medallions of venison with port and cranberries or pork medallions with mustard cream sauce.
