Home > Estates > Domaine Boulay

nom du domaine

Press review

The estate

Our estate is mainly located in Chavignol, which is famous for its “crottin” (small, round goat cheese) and its wines. Our vineyard is planted on the same outskirt of the Paris basin as that of Chablis but our terroir is more complex. A part of our vines, especially the plot selections on the steepest slopes, is located on soils known as “soils of white earth”, coming from Kimeridgian marls. The other part is located on a hilly country, whose stony, limestone soils are locally called “caillotes”.
We grow 11,5 hectares, 2 of which are planted in Pinot noir and the rest in Sauvignon. Our sole commitment is to express the typicity of each terroir of our village. We do not wish to taste too much of the grape-variety in our wines, we prefer to seek terroir complexity rather than varietal aromas. That's why it is 20 years since we have opted for an environment-aware wine-growing approach, respecting soils and plants alike. Therefore, we work our soils to encourage biological life. If we use fertilizers, it's not to get higher yields but to feed the soil's fauna. We use crop-covering for a part of our vines to control erosion because some of our hillsides' steepness can reach 60%. The grass is mown, we do not use any herbicides.
Our planting density is 8,000 stocks per hectare. Our vines are pruned low, and we remove all the base-buds by hand to avoid green harvesting and to obtain a reasonable yield. We use products close to organic wine-growing to control diseases. The Pinot noir is planted on the villages of Bué and Crézancy. At the winery, it is processed in the “Burgundy way.”
Grapes are picked by hand for our plot selections and for the Pinot noir. The Sauvignon is pressed at the winery in a pneumatic press. The musts are settled with no enzyme adding and the juice ferments with no yeast adding. We use barrels from several wines for the fermentation and aging of our white plot selections, while our white Sancerre traditional cuvée remains in vat. Racking is achieved when the alcoholic fermentation is over and the aging on fine lees is then carried out, without any steering of the lees. Our wines are slightly filtered before bottling.