Louis Boillot, Domaine
Summary
Domaine Louis Boillot is a small 7-hectare family estate in Chambolle-Musigny producing primarily Pinot Noir from strategically distributed vineyards across both Côte de Nuits and Côte de Beaune, with many vines between 40-90 years old. The domaine maintains traditional Burgundian methods including hand-harvesting, indigenous yeast fermentation, and minimal intervention throughout the winemaking process, reflecting their commitment to authentic terroir expression through deliberately small-scale production.
Heritage & Leadership
Domaine Louis Boillot was established in 2003 when Louis Boillot separated his share of vineyards from his family's estate, Domaine Lucien Boillot, to create his own winemaking operation. Based in Chambolle-Musigny, the domaine represents the continuation of a family winemaking tradition deeply rooted in Burgundy, particularly in Volnay where the Boillot family has cultivated vines for generations. Louis Boillot's connection to Burgundian winemaking extends through his marriage to Ghislaine Barthod, herself a respected producer in Chambolle-Musigny. In recent years, their son Clément Boillot has joined the family business, working alongside his father and gradually assuming greater responsibilities in both vineyard management and winemaking. This transition represents the next chapter for the domaine while maintaining continuity in approach and philosophy.
Vineyards & Wines
Domaine Louis Boillot encompasses approximately 7 hectares of vineyards distributed across several key communes in Burgundy's Côte de Nuits and Côte de Beaune. The holdings include parcels in Gevrey-Chambertin, Chambolle-Musigny, Volnay, and Pommard, with notable premier cru sites in each village. Among the domaine's most distinctive vineyards are Gevrey-Chambertin Les Evocelles, situated on the higher slopes of the appellation, and the premier crus Volnay Les Angles and Volnay Caillerets. A defining characteristic of Boillot's vineyards is the age of the vines, with many parcels between 40 and 90 years old, contributing to lower yields and more concentrated fruit. The domaine focuses primarily on Pinot Noir production, crafting wines that reflect the specific terroir of each site through careful vineyard management and traditional winemaking techniques.
Philosophy & Practice
The winemaking approach at Domaine Louis Boillot adheres to traditional Burgundian methods with an emphasis on expressing each vineyard's distinct character. Harvest is conducted entirely by hand, allowing for careful selection of fruit. In the winery, Boillot employs varying percentages of whole cluster fermentation depending on the vintage conditions and specific vineyard sites, typically using indigenous yeasts for fermentation. The aging process takes place in French oak barrels, with a restrained use of new oak—generally between 20-30% for most cuvées—to avoid overwhelming the wines' natural expression. Minimal intervention characterizes both vineyard work and cellar practices, with limited racking and filtration. This approach reflects Boillot's commitment to transparency in his wines, allowing the specific characteristics of each terroir to emerge clearly in the finished product. The domaine's production remains deliberately small, enabling focused attention on each parcel throughout the growing season and winemaking process.