# Montagny Premier Cru Domaine Jean-Marc Boillot (2024)

- **Producer:** Domaine Jean-Marc Boillot
- **Colour:** white
- **Type:** still
- **Grapes:** Chardonnay
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €32
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** pear, peach, apple, lemon, blossom, brioche, vanilla, butter, hazelnut, honey

## About this wine

Domaine Jean-Marc Boillot was established in 1985 in Pommard. Jean-Marc boasts an exceptional winemaking pedigree, being the grandson of the legendary Etienne Sauzet on his maternal side and Henri Boillot on his paternal side. After working as the head winemaker for Olivier Leflaive, he established his own estate to craft wines that balance rich concentration with crisp tension. Today, the domain is run by Jean-Marc alongside his daughter Lydie, son-in-law François Alzingre, and son Benjamin. The family applies the exact same meticulous standards to their Côte Chalonnaise wines as they do to their prestigious Côte de Beaune Premier Crus.

## Interesting facts

- Founder Jean-Marc Boillot is the grandson of legendary Burgundy winemakers Etienne Sauzet and Henri Boillot.
- The estate applies the exact same high-end winemaking techniques here as they do for their prestigious Puligny-Montrachet Premier Crus.
- The winemakers are famous for being among the earliest pickers in the region to preserve vibrant natural acidity.

## Food pairing

This medium-bodied white Burgundy thrives alongside dishes that match its texture and vibrant acidity. The wine's crisp citrus backbone cuts through rich, creamy sauces and buttery textures, while its limestone-driven minerality beautifully complements fresh seafood and shellfish.

## Wine making process

The winemaking process begins with 100% manual hand-harvesting, with the estate famously picking early to preserve natural acidity. The grapes undergo a gentle pneumatic pressing as whole bunches, followed by cold settling. Fermentation is conducted entirely in French oak barrels, followed by 100% malolactic fermentation. The wine is aged for 11 months on its fine lees in French oak barrels (15% to 30% new) without racking. Regular bâtonnage (lees-stirring) is performed every 7 to 10 days to build texture and complexity before final bottling at the estate in Pommard.