Domaine Génot-Boulanger, Burgundy

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Domaine Génot-Boulanger, Burgundy
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• Domaine Génot-Boulanger was founded in 1974 by a
  Parisian pharmacist named Charles-Henri Génot.
  Back then, it was more of a hobby than a
  livelihood, and together with his wife, Marie,
  née Boulanger, Charles-Henri started exploring
  the terroir and purchasing parcels all along the
  Côte dOr, beginning with their first vines in
  Mercurey.

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• The domain, located in the former stables of the
  Château de Citeaux in Meursault and built upon
  some of the oldest Cistercian cellars, became
  Château Génot-Boulanger in 1975.

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• Guillaume and Aude Lavollée are fourth-generation
  vignerons at Génot-Boulanger. Unlike their
  forefathers, who maintained their principal
  careers in Paris, they are the first to devote
  100 of their professional lives to producing
  terroir-driven wines.

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• Guillaume and Aude inherited 22 hectares of
  vineyards, located over a 60 km stretch of land
  from Chambolle-Musigny to Mercurey. Average
  annual production is around 120,000 bottles. The
  wines are produced solely from vineyards owned by
  Domaine Génot-Boulanger. The estate produces 30
  appellations, including 3 Grand Crus and 13
  Premier Crus.

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• Cellar master and vineyard manager Nicolas Ludwig
  works with Guillaume and Aude to convert the
  domain to organic farming and leads experiments
  in biodynamics. The domains philosophy is
  maximal work in the vineyard for minimal
  intervention in the cellar.

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• The goal is to translate the substance of the
  grapes (soil, exposure, climate, history) without
  compromising their character. The vignerons
  fingerprint is present, but the wines should
  speak for themselves. The vineyard team uses
  organic composts and tills the soil to encourage
  subterranean life.

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• No chemical herbicides. Increasingly, horses work
  the soil. According to the seasonal calendar, the
  team prunes, de-buds, and thins out the leaves in
  the interest of limiting the productivity of the
  vines. Trellising is a little higher than normal,
  a choice believed to raise the photosynthetic
  potential of the plants and encourage the best
  ripening possible in Burgundys cool climate.

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• To know more information, visit us

https//rarewine.com.au/