Presentation of the Pierrick Bouley estate

DISCOVER THE WINES OF DOMAINE PIERRICK BOULEY

• Domaine Pierrick Bouley: The essentials

- The origins of the family estate date back to the 1850s.

- Pierrick is the 6th generation of winegrower and took over the reins of the estate in 2014.

- The estate is located in the village of Volnay

- 9 hectares of vines spread over 41 different plots

• 1 white regional appellation
• 1 white 1er cru appellation
• 2 regional red appellations
• 5 village in red appellations
• 8 red 1er cru appellations

- Average age of vines: 60 years (from 35 years for the youngest to 90 years for the oldest)

- Controlled yields, between 15 and 35 hectolitres per hectare, to bring out the best in the terroir. Yields are naturally regulated by the age of the vines.

- Certified organic from the 2023 vintage, applies biodynamic principles.

- The grapes are destemmed and not crushed.

- No SO2 added during vinification since 2017. No yeast, enzymes or bacteria added.

- Aged in French oak barrels for 12 months, with 10% to 30% new barrels depending on the appellation.

• History of the estate and the Bouley family

Formerly known as R&P Bouley (Pierrick's parents), the family estate in Volnay was founded in the 1850s.  After completing a sandwich course at his parents' estate and a DTO in oenology in Dijon, Pierrick decided to make his first wines in New Zealand at Felton Road in 2010, after joining the family business in 2009. He worked alongside his father before taking over the reins of the estate in 2014.

Over the years, he has been able to apply his knowledge to find his own 'style'. Pierrick took over 100% of the estate's winemaking in 2016 and all vineyard management in 2017.

• The estate's philosophy

The philosophy of the Pierrick Bouley estate can be summed up simply:

    The most important thing is the grapes and the work in the vineyard, while respecting the living world.

Pierrick's philosophy is simple and logical: work hard in the vineyards to produce the best grapes possible. The better the grapes, the less work there is in the cellar. As well as producing sublime wines, this philosophy allows Pierrick to respect the typicity of the terroir and the vintage as much as possible. Each of his appellations is unique and has its own identity.

• Vineyard management at Domaine Pierrick Bouley

Soil management

Wishing to allow nature to express itself as much as possible and to respect living things, the Pierrick Bouley estate uses no chemicals for weeding. 

Tractor passes through the vines are also kept to a minimum so as not to compact the soil. The aim is to improve water drainage and infiltration into the soil.

As far as the rows of vines are concerned, Pierrick only uses mowing and ploughs between the vines 4 or 5 times a year.  Ploughing between the rows is only carried out every 3 to 5 years.

Pruning the vines

The type of pruning used at the estate goes back a long way, and is known as "Guyot Poussard" (Y pruning). This method encourages two flows of sap on either side of the vine instead of just one.

When spring arrives, Pierrick doesn't weed, nor does he cut any branches from his vines. All the vines on the estate are trellised, i.e. the vines are woven into a spiral shape of between 1.50 and 1.70 metres. This technique optimises the plant's photosynthesis as much as possible, but also concentrates disease in the braid, reducing the risk of it spreading to the grapes.

What's more, braiding reduces the amount of inter-cutting and therefore the amount of verjuice in the vine. This allows the vine to concentrate all its energy on the bunches that will be harvested during the grape harvest.

This technique has a number of advantages, but requires a considerable amount of work. It takes 3 passes through the vines to braid the arches, which represents the work of 15 people over 6 weeks.

Treatments

Wishing to respect living things as much as possible, Pierrick uses no chemical products, insecticides, anti-rot products, etc. He only uses a few contact products to combat mildew and powdery mildew, which comply with organic specifications.

In keeping with the same philosophy of "respecting living things", Pierrick uses as few organic treatments as possible and only intervenes when really necessary.

• Method of vinification

For red wines:

The grapes are harvested by hand in small 13kg perforated crates to avoid crushing the bunches. They are then sorted and completely destemmed but not crushed.

The grapes are placed in a vat for 3 to 4 days to undergo cold maceration (below 10°C). They are then lightly pressed in a horizontal pneumatic press before being kept for a fortnight in a vat.

During the vinification process, no yeast, enzymes or bacteria are added. Fermentation takes place naturally. Since 2017, no SO2 has been added during the vinification process.

The wines are then matured for 12 months in French oak barrels. On average, 10% of the Burgundies are aged in new oak, and up to 30% in new oak for the 1st growths.

Finally, the wines are lightly filtered through a lenticular filter only when necessary before bottling. Pierrick adds a very small dose of SO2 during bottling to avoid any problems during ageing.

For white wines:

The grapes are harvested by hand in small perforated crates before being emptied directly onto a manual sorting table to remove foreign bodies and the least attractive bunches of grapes. They are then passed over a vibrating table before being transferred to the press. Since 2017 Pierrick no longer uses sulphur during vinification. As a result, fermentation starts quickly.

Density and temperature are carefully monitored twice a day to ensure ideal fermentation kinetics. The wine is settled no more than 24 hours after pressing to eliminate the solids.

The must is then placed in vats for the start of alcoholic fermentation, before being transferred to French oak barrels halfway through fermentation. The wine is matured there for 12 months before being racked and bottled. At this stage, Pierrick adds a very small dose of SO2 to stabilise the wine.

DISCOVER THE WINES OF DOMAINE PIERRICK BOULEY

• The vines of Domaine Pierrick Bouley

Red wines

Bourgogne Passtoutgrain

The estate's Bourgogne Passetoutgrain is a blend of Pinot Noir (70%) and Gamay (30%) from the "Monpoulain" and "Coulezain" lieudit on a 0.45 hectare plot at the foot of the Volnay hillside. Yields are very carefully controlled, with Pierrick producing an average of 1,200 bottles a year. That's a yield of around 20 hl/ha.

This wine exhales aromas of cherry and black fruit, carried by a lovely roundness and silky tannins.

Bourgogne "Côte d'Or" Pinot noir

This Bourgogne pinot noir comes from 3 different parcels of 1.70ha, all located at the bottom of the Volnay hillside. They include the localities of "Long Bois", "Petit Pré" and "Croc Martin". Yields are also low, between 25 and 30 hl/ha.

Its aromatic palette, full of red fruit, is similar to that of Passetoutgrain, but the palate and tannins are finer and more elegant.

Monthélie "Fournereaux"

The grapes for this bottle come from a small parcel of 0.50 ha located just below the 1er cru "Les Clous" and "Les Duresses".  The soil is composed of red clay and marl over gravelly limestone. Pierrick produces an average of 1,200 bottles a year for this appellation, with a very low yield of 18hl/ha.

This beautiful bottle is vinified under the sign of finesse, freshness and lightness with its aromas of fresh red fruit. We recommend drinking this nectar young. As it ages, the aromas take on hints of undergrowth and bracken, with hints of spice.

Aloxe-Corton

Domaine Pierrick Bouley's Aloxe-Corton comes from a single 0.30 hectare plot of Pinot Noir planted in the marl and clay soils typical of the area. With an average of 1200 bottles produced, yields are slightly higher at 30hl/ha.

In the glass, this wine is very generous, opulent and powerful, but perfectly balanced with its fruity, suave side. It will be perfect with red meat or cheese.

Volnay

The estate's largest appellation, this bottle of Volnay is produced from a blend of 7 plots of Pinot Noir, spread over 3 hectares. The soils are clay-loam for the "Gigotte", "Grands Champs", "Paquier", "Luret", "Echard" and "Pluchots" plots. On the other hand, the soil at Les Chalins is composed of clay and limestone.

On average, Pierrick produces 7000 bottles of this little nugget, with a yield of 20 hl/ha.

On tasting, the wine reveals all the typical characteristics of the Volnay terroir: finesse and more finesse, accompanied by a pretty nose of raspberry and violet. The palate is elegant and fruity, with a velvety, harmonious finish.

Volnay "Pluchots"

Unlike the rest of the Volnay appellation, this 0.53 hectare parcel of 'Les Pluchots' has more chalky soil. In the bottle, this makes for a more powerful wine that's especially well-suited to ageing. We recommend that you cellar it for around ten years to allow it to express its full potential.

Pierrick produces just 1,200 bottles a year, with a yield of less than 20 hl/ha.

Pommard

This bottle of Pommard is made up of 2 lieux-dits, "Chalins" and "Lambots", spread over 0.50ha of vines.

On tasting, you immediately notice that we've changed appellations. We've left behind the finesse and delicacy of Volnay to land in the power and opulence of Pommard. The palate reveals aromas of black fruit with hints of pepper and spices. The tannins are very present in its youth, but will become more refined with age. We recommend that you cellar this wine for between 3 and 5 years to allow it to reach its full potential.

Yields are average for the estate, between 20 and 25 hl/ha.

Monthélie "Les Clous" 1er cru

Les Clous" has the distinction of having been reclassified as a 1er cru in 2006. The estate owns 0.60 hectares, planted with Pinot Noir in a soil composed of marl over gravelly limestone.

In the glass, we find a beautiful expression of small red fruits with a slightly forestry nose in its early years. After a few years in the cellar, notes of humus and fresh mushrooms emerge. The tannins also become silkier and will delight your palate.

Yields are average for the estate, between 20 and 25 hl/ha.

Beaune "Le Clos du Bas des Teurons" 1er cru

This micro parcel of 0.12ha is made up of reddish-brown soil mixed with small pebbles, a completely different terroir from Volnay or Pommard. This difference in soil is directly reflected in the bottle. The wine is full-bodied, with generous aromas of red fruit. The palate is delicate and long.

Pierrick only produces around 300 bottles a year, with a yield of 20 hl/ha.

Volnay "Robardelle" 1er cru

This 0.40 hectare parcel is unique in that it is located on very shallow, stony, silty soil, with the bedrock only 60 cm deep. The Pinot Noir vines are very old, with an average age of between 85 and 90 years, which is reflected not only in the wine but also in the yields, which are very low, around 15 hl/ha.

The wine exhales aromas of ripe fruit while retaining the finesse and elegance of Volnay. The palate is an explosion of well-balanced fruit. There are aromas of blackberry, black cherry and blueberry. The tannins are soft and mellow. We advise you to drink this wine during its first ten years if you want to preserve this gentle harmony of red fruit.

Volnay "Ronceret" 1er cru

This micro parcel of vines (0.13 ha) is unique in that it is planted on stony soil with a poor subsoil. The vines suffer and this produces a very intense wine.  On the nose, the wine exhales aromas of black fruit, blackberry, blackcurrant and violet against a woody background. On the palate, the attack is frank, followed by a ball of rich, taut, elegant substance. This wine is driven by minerality and fine, smooth tannins perfectly coated by the fruit. The finish is dense and persistent.

Pierrick produces an average of 300 bottles a year.

Volnay "Santenot" 1er cru

This small parcel of 0.09ha can be considered the opposite of "Ronceret". The 'Santenots' soil is composed of stony, brown clay on a deep bedrock base. This allows the vine to sink its roots deep into the soil. In the glass, this translates into a spicy, fruity wine with hints of smoky and toasty flavours that give it all its complexity. The structure is fine, dense and very pleasantly round.

Pierrick only produces around 300 bottles a year, with a yield of 20 hl/ha.

Volnay "Clos des Chênes" 1er cru

This beautiful 1er cru parcel is located on the border between Volnay and Monthelie/Meursault and covers an area of 0.35 ha, producing an average of 1,500 bottles a year. The Pinot Noir vines are planted on white, stony soil, which is very shallow before reaching the limestone bedrock.

On tasting, Clos des Chênes has a complex bouquet with hints of undergrowth, humus and leather. It is full-bodied and deserves a few years' ageing to soften the tannins. This is a wine for laying down and can easily be kept for twenty years or so.

Volnay "Champans" 1er cru

This 0.25 ha parcel of Champans is situated below the village of Volnay. The soil is composed of clay mixed with a lot of pebbles, making it well-drained. The result is a fruity wine with a cherry nose and a rich attack. It can be enjoyed young if you want to rediscover the fruit and sparkle typical of the appellation, or you can leave it to age in your cellar for around fifteen years to enjoy its mellow tannins and velvety texture.

Pierrick only produces around 1,500 bottles a year.

Volnay "Grand Champs" Monopole 1er cru

This unique 0.25 hectare terroir in Volnay is a monopoly of the Pierrick Bouley estate. The vines, which are on average 35 years old, face south-east and were planted on stony soil close to the limestone bedrock. This specific terroir is very well reflected in the bottle, which is a concentrate of excellence. The aromatic bouquet is intense and the texture silky. On the palate we find flavours of spices and macerated red fruit. The finish is marked by finesse and a deep fruitiness that lingers in the mouth for several minutes after tasting. This wine will reach its peak after 5 to 7 years' ageing, but it can also be drunk young if you prefer to enjoy it on its fresh, crisp palate.

The estate produces around 1000 bottles of this nectar every year.

White wines

Bourgogne Aligoté

Domaine Pierrick Bouley's Aligoté comes from 0.29 hectare plots of vines in the area known as "En Coulézin" at the foot of the village of Volnay. The vines, which are on average 70 years old, were planted in a soil composed of a mixture of marl and clay.

On tasting, the wine is lively and fresh, with notes of citrus fruit, just what you'd expect from a Bourgogne Aligoté.

Pierrick produces around 900 bottles a year.

Chassagne-Montrachet "Abbaye de Morgeot" 1er cru

This 1er cru based on the locality known as "Abbaye de Morgeot" is a very pretty white wine that will delight your taste buds. The 0.10 hectare vineyard produces an average of 720 bottles a year. On the nose, the wine has superb aromas of yellow and white fruit, while on the palate it is round and full-bodied.  There's also a sumptuous minerality and salinity on the finish that makes you want nothing more than to pour yourself another glass.

• A word about ageing wines

It is difficult to predict how the wines of the Pierrick Bouley estate will evolve, as we lack the benefit of hindsight. As a reminder, the first vintage 100% worked by Pierrick was vinified in 2017.

But there's no doubt that in great vintages, or on terroirs with good ageing potential such as Clos de Chênes, Champans or Grand Champs, the wines have great ageing potential - around twenty years without any problem. Of course, that's provided they are kept in a storage environment that is suitable for good ageing.

DISCOVER THE WINES OF DOMAINE PIERRICK BOULEY

The entire Wvine team would like to thank Pierrick Bouley for his confidence!