Marthe Henry Boillot Pommard 2020

Winery Background and History

Marthe Henry Boillot is the granddaughter of Pierre Boillot, a renowned vigneron from Meursault who passed away in 2004. Initially pursuing a career in journalism, Marthe returned to her family’s roots in winemaking in 2013. She gained experience working at Domaine Jean-Noël Gagnard and is currently part of the team at Domaine Rougeot. Marthe produced her first vintage under her own label in 2017, crafting approximately 12 barrels. She plans to access her grandfather’s 2.5-hectare estate starting in 2023. 

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 Pommard appellation is situated in the Côte de Beaune region of Burgundy, renowned for its iron-rich clay and limestone soils. These soils contribute to the structured and tannic nature of the wines, which often exhibit aromas of blackcurrant, plum, pepper, and leather. The region’s microclimate, with its temperate conditions, is ideal for cultivating Pinot Noir grapes.

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)

13% 

Tasting Notes

The 2020 Pommard by Marthe Henry Boillot is described as an airy, elegant, and subtle interpretation of the appellation. It exhibits aromas of wilted flowers, potpourri, kirsch, and cherry stone. On the palate, the wine is deep, mesmerizing, and sincere, reflecting the unique terroir of Pommard. 

Food & Wine Pairing

This wine pairs excellently with dishes such as roasted meats, game, 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 8 to 10 years. Proper cellaring conditions—consistent temperature, moderate humidity, and protection from light—will facilitate this development.