Marthe Henry Boillot Hautes-Côtes de Beaune 2020

Winery Background and History

Marthe Henry Boillot established her eponymous label in 2013, returning to her family’s roots in Meursault after a career in journalism. She produced her first vintage in 2017, crafting approximately 12 barrels. Marthe gained experience working at Domaine Jean-Noël Gagnard during her studies and is currently part of the team at Domaine Rougeot. Her grandfather, Pierre Boillot, left behind a 2.5-hectare estate in 2004, which she plans to access starting in 2023. In the meantime, she sources grapes from neighboring winemakers who share her approach to viticulture, with some practicing organic farming. 

Producer and Winemaker

Marthe Henry Boillot oversees all aspects of production, from vineyard management to winemaking, ensuring that traditional methods are honored while embracing modern techniques to enhance wine quality.

Vineyards and Microclimate

The Hautes-Côtes de Beaune appellation is situated on the high slopes of the southern Côte d’Or in Burgundy. The vineyards benefit from clay and limestone soils, contributing to the wine’s minerality and complexity. The region’s cooler climate imparts freshness and vibrant acidity to the wines. 

Grape Varietals & Percentage Used

• 100% Pinot Noir

Vinification & Aging Methods

The grapes are harvested whole and undergo vinification in tanks with daily pump-overs for approximately two weeks. The wine is then aged in 228-liter barrels, all of which are old oak, for 18 months without racking. Bottling occurs after a light filtration. 

ABV (Alcohol by Volume)

12.5% 

Tasting Notes

The 2020 Hautes-Côtes de Beaune by Marthe Henry Boillot exhibits notes of wild black and red berries, crunchy blueberries, and fragrant violets, lifted by intense purity and spiced pencil shavings. The wine is precise and confident, with a velvety texture, bright red fruit spice aromatics, gentle tannins, and powerful subtlety. 

Food & Wine Pairing

This wine pairs excellently with dishes such as roasted poultry, veal, and mushroom-based recipes. Its acidity and red fruit flavors complement these foods, enhancing the overall dining experience.

Service Methods and Temperatures

For optimal enjoyment, serve this wine at a temperature of 15-17°C (59-63°F). Decanting for about 30 minutes before serving can help open up the aromas and flavors, especially in its youth.

Storage and Aging Potential

The 2020 vintage has the potential to develop additional complexity over the next 5 to 7 years. Proper cellaring conditions—consistent temperature, moderate humidity, and protection from light—will facilitate this development.