Domaine Jean Marc Boillot, Puligny Montrachet 1er Cru AOC Les Pucelles
2004, Bourgogne, France
Classification Puligny Montrachet 1er Cru AOC
Colour / Type White
Bottle size 75cl
Alcohol 13%
Grape Chardonnay
Average score 90
Indulge in the exquisite taste of Domaine Jean Marc Boillot Puligny Montrachet 1er Cru AOC Les Pucelles, a luxurious white wine hailing from the prestigious Bourgogne region of France. Crafted in the year 2004, this fine wine offers a perfect balance of elegance and complexity, making it a must-have for any wine connoisseur. With its delicate aromas and rich flavors, this Puligny Montrachet 1er Cru AOC is sure to impress even the most discerning palate. Whether you are a seasoned wine enthusiast or a novice looking to expand your knowledge, LadyWine is your go-to destination for all things wine. Add a touch of sophistication to your collection with this 750 ml bottle of Domaine Jean Marc Boillot Puligny Montrachet 1er Cru AOC Les Pucelles. Order now and experience the magic of French winemaking at its finest. Cheers to good taste!
About Domaine Jean Marc Boillot
Grandson of Etienne Sauzet - the Puligny-Montrachet star in the 1960s - Jean-Marc Boillot trained with Olivier Leflaive before moving to Pommard in 1985 where he created his own domain: Domaine Jean-Marc Boillot. He started with some rented vineyards in Pommard, adding Volnay and Pommard by his grandfather in 1988 and the whites a third of the Domaine Etienne Sauzet, by his grandmother in 1991. Currently it has 11 hectares spread over the Cote de Beaune (Puligny, Chassagne, Meursault, Pommard, Volnay and Beaune). Including the generic burgundy, the domain now exploits 11 hectares, five reds and six whites, with the same volume again in cuv es n gociants of white wines, especially from the C te Chalonnaise. Its reds are rich, round and show great purity of fruit, its white wines are characterized by their great concentration, class and wonderful expression of their terroir. All the whites, except the Grand Cru, are vinified in the same way: pressing the whole bunches, resting for 24 hours and then directly in barrels with 25 to 30 percent new wood, stirring the lees once a week and bottling before the next harvest. They are pure, fresh and attractive wines. The reds are completely destemmed, soaked before fermentation begins, after which a mixture of destemming and pumping over is used according to the vintage and the vineyard. After thirteen months of barrel aging, with 50% new barrels, they are followed by another six months of maturation in tank before being bottled. The reds show a brilliant combination of fruit and barrel, good for medium-term aging.