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I tasted two vintages of their eponymous flagship red, which always makes an interesting comparison. The cooler and wetter year shows in the character of the 2021 Mauro, showcasing the balance, depth, finesse and elegance of the wines from the year that r...
Not yet bottled, the 2022 Châteauneuf Du Pape is liquid Provence in a bottle, offering a massive nose of mulled red and black cherries, peppery garrigue, leather, and smoked meat-like aromas and flavors. With medium to full-bodied richness on the palate, ...
Classic Provençal notes of spiced cherries, leather, flowery incense, and peppery garrigue all emerge from the 2023 Châteauneuf Du Pape, a wonderfully complex, layered, medium to full-bodied 2023 that shines in the vintage. Based on 70% Grenache, 10% Syra...
The 2023 Châteauneuf Du Pape Cuvee Des Felix is cut from the same cloth yet offers a touch more density and concentration. Provençal garrigue, sandalwood, lavender, saddle leather, and sweet red and black fruits all shine in this beauty, which has medium...
This family domaine of 9ha located in Chavignol can trace its history back to 1380. The land records for that year mention a Jean Boulay as owner of vineyards in Chavignol. At the time, the Clos de Beaujeu in Chavignol was already known for the quality of its white wine which is remarkable since Sancerre was known as a red wine area until after phylloxera invaded it. In the 14th century the Clos de Beaujeu supplied the Cathedral of Bourges with white wine.
Of the 9ha owned by Gerard Boulay, 8 of the hectares are on the slopes of Chavignol on Kimmeridgian or “terre blanche” soils (similar to the soils in Chablis), which he works manually and has farmed organically since 1990. The youngest vines at the domaine were planted by Mr. Boulay in 1972 and the average vine age is approximately 45 years old. The wines ferment naturally in tank and with the exception of the Chavignol tradition which is also aged in tank, the parcellaire wines are aged in in a mix of Foudres and used 300L barrels. Gerard adds no yeast and little to no SO2 during vinfication. He describes his role as one of “surveillance” to make sure nothing goes wrong. In general he works by instinct, “au feeling” because he wants to “let the wine live” and tries not to interfere with the natural process. “C’est la nature qui fait le vin” (Nature makes the wine). Boulay and Mother Nature team up to produce the following wines:
Sancerre Chavignol - Blend of young vine parcels on kimmeridgian slopes in the village of Chavignol.
Fine nose with dusty white pepper, dried oranges and flowers. Tight and focused with mineral tension and a juicy, bright finish. A heap of chalky tannins. Drink or hold.
