Domaine Lucien Boillot & Fils Gevrey-Chambertin 1er Cru “Les Cherbaudes” 2018

Winery Background and History

Domaine Lucien Boillot & Fils, based in Gevrey-Chambertin, Burgundy, is a family-owned estate with a rich winemaking heritage. The Boillot family has been cultivating vines in Burgundy for generations, emphasizing traditional methods and a deep respect for terroir. Their commitment to quality and authenticity has earned them a reputation for producing wines that reflect the unique characteristics of their vineyards.

Producer and Wine Maker

Pierre Boillot, son of Lucien Boillot, currently oversees the domaine. He is recognized for his mastery in both the Côte de Beaune and Côte de Nuits regions, a rare accomplishment among Burgundy producers. Pierre’s approach combines traditional winemaking techniques with meticulous attention to detail, resulting in wines that are both expressive and refined.

Vineyards and Micro Climate

The “Les Cherbaudes” vineyard is a Premier Cru site located in Gevrey-Chambertin, adjacent to the esteemed Grand Cru vineyard Chapelle-Chambertin. The vineyard spans 0.4 hectares and was planted in 1922, featuring nearly century-old vines. The soil composition is primarily clay and limestone, providing excellent drainage and contributing to the wine’s complexity. The microclimate benefits from optimal sun exposure and cool nights, promoting balanced ripening and preserving acidity.

Vinification & Aging Methods

Grapes are hand-harvested and fully destemmed. The must undergoes cold maceration for 3 to 5 days to extract color and aroma. Fermentation is carried out using natural yeasts, lasting approximately 2 weeks. The wine is then aged in French oak barrels, with a modest proportion of new oak, for 16 to 18 months. This approach allows the wine to develop complexity while maintaining the purity of fruit and expression of terroir.

Tasting notes

The 2018 “Les Cherbaudes” exhibits a deep ruby hue with aromas of dark cherry, blackcurrant, and subtle spice. On the palate, it offers flavors of ripe dark fruits, black tea, cedar, and dried herbs. The wine is full-bodied with refined tannins and balanced acidity, leading to a long, persistent finish with lingering notes of dark fruit and minerality.

Food & Wine Pairing

This wine pairs excellently with red meats such as beef and veal, as well as poultry and game dishes like duck or venison. Its structure and depth complement rich, savory flavors, making it a suitable companion for dishes with earthy components like mushrooms or truffles. Soft cheeses and charcuterie also harmonize well with its profile.

Service Methods and Temperatures

Serve at 16–18°C (60–64°F) to fully appreciate its aromatic complexity and structure. Decanting for at least one hour is recommended to allow the wine to open up and reveal its full bouquet. Use Burgundy-style glasses to enhance the tasting experience.

Storage and Aging Potential

Stored under optimal conditions—cool, dark, and with stable humidity—this wine can age gracefully for 12 to 15 years. Over time, it will develop additional complexity, with tertiary notes of forest floor, truffle, and dried fruit emerging, adding to its depth and character.

Grape Varietals & percentage used

100% Pinot Noir

ABV (Alcohol by Volume)

13.5%

Scores

• Wine Advocate: 92–94

• Robert Parker: 92–94