Domaine Jean-Baptiste Boudier, Pernand-Vergelesses
We have been following this young man’s career closely, since he began running the family estate in 2015. His training had taken him from Beaune’s viticultural school to New Zealand and Roussillon, with 2 years oenology in Bordeaux, including 6 months at Château Haut-Brion. He doesn’t believe in pre-fermentation maceration. “I prefer that the fermentations start fast,” he says. “For my father, colour was very important, but for me, it’s not a major factor. Tannins are more important, and we adapt the extractions according to the year, and by tasting.” In his avoidance of a pre-fermentation cold-soaking of his grapes, his wine-making is not Burgundian mainstream, but has been carefully thought through, from his own experiences. 2019 is another lovely vintage at the Domaine, with quality and value both outstanding.
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