Puligny Montrachet, Les Nosroyes
    Génot Boulanger

    Puligny Montrachet, Les Nosroyes,



    Génot Boulanger, Puligny Montrachet, Les Nosroyes, 2018

    Justerini & Brooks Tasting note
    Génot Boulanger, Puligny Montrachet, Les Nosroyes, 2018

    Tactile and suave, generous but in a fine, stylish very "Puligny" way, there is nothing overplayed about this. Floral, gripping yellow plum fruit with notes of quince and a twist of citrus on the finish. A very fine Puligny village vineyard towards the top of the slope on the north side of the village, just underneath Les Perrières. Here there is a predominance of limestone, a well-drained vineyard that typically yields finely etched but ripe fruited wines with a chalky finish. Aged in 20% new oak for 12 months followed by six months in tank.

    Neal Martin, Vinous
    The 2021 Puligny-Montrachet Les Nosroyes has a little more delineation and vigour on the nose compared to the Levrons with menthol-tinged citrus fruit, lime and crushed stone. The palate is well balanced with a little more "bite" than the Levrons, modest depth with a nicely detailed, Meursault-like finish. Fine.
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    Génot Boulanger

    Génot Boulanger

    It is not every day we come across a 22ha domaine in Burgundy we have never encountered before that are producing wines of outstanding quality. So we were taken aback during our visit to Genot-Boulanger in Spring 2018, a tasting which proved startling for its consistent brilliance for both white and red wines. The Domaine began its history as the life-long dream of two Parisian pharmacists, Charles-Henri Génot and his wife Marie Boulanger, that was realised when they moved to Meursault and purchased vineyards in Mercurey in 1974. They began to gradually build up the Domaine with further acquisitions in the Côte d'Or including Meursault, Volnay and Chassagne. In 1995 the Domaine expanded again into the Côte de Nuits, Corton and Aloxe-Corton Clos du Chapitre. By 1998 Francois Delaby had inherited 22 prime hectares of vineyard area in Burgundy. He was joined by daughter Aude and son in law Guillaume Lavollée who, in turn, took over the running of the Domaine in 2008, becoming the fourth family generation of the estate's history. Aude and Guillaume were clear on their mission from the off - to produce wines that express the complexity and finesse of their great Burgundian terroirs - recognising the quality of the vineyard to be the most important factor to get right. So they began their tenure by concentrating on viticulture and the health of the soil, starting conversion to organic farming - a process that ended with full certification in 2018. Winemaking follows a non-interventionist approach. For reds whole bunches are included during fermentation to a small degree when appropriate, or equally berries are completely de-stalked depending on the vintage. Fermentations are with indigenous yeasts and extractions are gentle. The wines are aged with 20% new oak barrels for 12 months followed by 6 months ageing in tank. The whites undergo the same process, the only difference being no sulphur is added to them until after malolactic fermentation. Rather like Aude and Guillaume themselves the wines are precise, composed and elegant. These are beautiful, noble burgundies that effortlessly give plenty of pleasure and can be considered among the Côte's greats.

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