The best Puligny you have never heard of!
28 July 2020

A Puligny villages that touches Premier Cru greatness, literally, the Nosroyes vineyard is a special parcel that sits on the north side of the commune just underneath Puligny’s Premier Cru, Les Perrières. Here, the predominance of limestone and the well-drained soils yield a finely-etched, ripe-fruited style of wine with a saline, chalky streak. We consider this little-known cuvée to be one of the top value wines in Puligny-Montrachet.

The 2017 is textbook. There is classic Puligny refinement to be found here - effortless, textured and racy, offering ripe stone fruit and yellow plum notes. Rich, but lithe and fluid, this reveals a rocky minerality that beautifully counteracts the sumptuous, ripe, golden berry fruit. A streamlined wine that exudes the class, elegance and minerality befitting of the commune.    Read More

About Génot-Boulanger

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 as a key factor, 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: Fermentations are with indigenous yeasts, with no sulphur added until élévage, and the wines are aged with a view to minimising oak impact. Barrel ageing lasts 12 months in 20% new wood, followed by 6 months ageing in tank. Genot-Boulanger are making Burgundies of razor-sharp precision and impeccable fruit, we rate them amongst the Côte d’Or's greats.