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Gérard Boulay

We are in the small town of Chavignol in Sancerre. Here Gérard Boulay makes fresh, complex and age-worthy wines from sauvignon blanc. Although Gérard is getting on in years, he does much of the work himself in the 10 hectares of vineyards in the hilly countryside around Chavignol, which he has farmed organically since 1990. All grapes are harvested by hand and vinified as naturally as possible. The wines are aged in steel tanks or old foudres – to preserve freshness and the pure terror expression. The soil in and around Chavignol is Kimmeridge clay and limestone – or as they say in Sancerre: Terres Blanches – the white soil. This is because the limestone soil turns white during the often dry and hot growing season. Gérard Boulay’s greatest wines come from his plots on some of the best soils in all of Sancerre, including Mont Damnés, Les Culs de Beaujeu and La Grande Côte. The wines from here are among the area’s longest-lived wines and could be laid down for decades.

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