Domaine Jean Marc Boillot, Pommard 1er Cru AOC Les Rugiens
2008, Bourgogne, France
Classification Pommard 1er Cru AOC
Colour / Type Red
Bottle size 75cl
Alcohol 13%
Grape Pinot Noir
Average score 90
Indulge in the luxurious world of fine wines with Domaine Jean Marc Boillot's exquisite Pommard 1er Cru AOC Les Rugiens. This rich and robust red wine hails from the prestigious wine region of Bourgogne, France, known for producing some of the world's most exceptional wines. The deep, garnet hue of this 2008 vintage is a testament to the quality and craftsmanship that goes into every bottle. With a bottle size of 750 ml, this Pommard 1er Cru AOC is perfect for sharing with friends and family or savoring on a special occasion. Whether you're a seasoned connoisseur or a curious novice, LadyWine is your go-to destination for discovering and purchasing the finest wines from around the world. Elevate your wine collection with Domaine Jean Marc Boillot's Pommard 1er Cru AOC Les Rugiens and experience the unparalleled elegance and complexity of French red wine. 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.