Louis Boillot, 4th generation of the Boylot family
Louis Boillot, the fourth generation of Burgundy's prestigious Boillot family, is a late-blooming rising star. After graduating from brewing school in 1978, he began making wine under his father's domaine, Lucien Boillot, which was gaining attention at the time. However, he later met Ghislaine Barthes, who would become his long-term partner in both his professional and private life, and as he was involved in her winemaking, he realized the difference in direction between the wines he wanted and the wines his father wanted. It was in 2003 that Louis finally became independent in search of wine that he was satisfied with. With a number of wonderful vineyards in hand, including Volnay, inherited from his grandfather Henri Boillot, and Gevrey-Chambertin, inherited from his father, he moved to the cellar he shared with Ghislaine Barthes in Chambolle-Musigny. Due to this background, Louis Boillot is unusual for a small private domaine, having fields in both the Côte de Nuits and the Côte de Beaune. The average age of the trees in the 7 hectare field is approximately 55 years, with some plots having a maximum age of 100 years. Louis carefully protects these ancient vines, which have been passed down from generation to generation, as a characteristic of his wines.
Practical viticulture
Louis' ideal since the time of his independence has remained elegant and sophisticated wine, but he does not seek difficult wines. Our goal is to create wines that are delicious to drink, with the terroir of the grapes grown and clear, pure fruit. In fact, Louis Boillot's wines have a gentleness, calmness, and a depth that is unique to old vines, like a layered gradation. The roots of the vines, which have grown deep into the earth over many years, give his wines the true charm of Burgundian Pinot Noir. The field work that he places more importance on when making wine is carried out at Rutt Raisonné. ``The only time I feel at ease is during the winter when field work calms down'' is that fields that are so carefully maintained are not only treated with herbicides, but even copper, a chemical that is recognized in organic farming as having a negative effect on the soil. Not used. The soil is cultivated and yields are strictly limited. The cultivation method, which pursues only the quality of the grapes without worrying about whether they are ``bio'' or not, is based on a pragmatic approach that sublimates the experience and wisdom passed down from generation to generation. What's more, they go to the fields every day to remove unnecessary grapes, and their work is so detailed that some years there is almost no need for sorting during harvest. His large, rugged vigneron hands are proof of this.
