martes, 9 de julio de 2013

Domaine Château Génot-Boulanger (Meursault - Burgundy)



CHATEAU GÉNOT-BOULANGER

Château Génot Boulanger, is a family winery and wine grower situated in Meursault, in the heart of the Côte de Beaune (Burgundy)

François Delaby, owner and director of the winery, along with his daughter and son-in-law, Aude and Guillaume Lavollée, share the love of wine, and of Burgundy, le Château Génot-Boulanger joins in the tradition of great family wineries.

They produce wines issued from some of the most beautiful terroirs in Burgundy. They try to respect this heritage and they do so by permitting the local grape varietals, Pinot noir for their red wines and Chardonnay for their white wines, to express all of their aromatic complexity and to reach the capacity to age well.

From Mercurey to Puligny-Montrachet, as well as from Meursault to the hill of Corton, their white wines are very especial for their vivacity and their minerality. The red wines from Volnay to Chambolle Musigny are elegant and complex and in Pommard and Clos de Vougeot the wines are more powerful and rich.

They work with 32 appellations and own 27.54 hectares. Their 92 parcels extend from Chambolle-Musigny in the north, to Mercurey in the south, which covers a total distance of 60 km.
  
The winery is equipped with modern means in the service of traditional vinification, they produce wines with excellent aging capacity by encouraging the full expression of the terroir to come through in all of their wines.

Recognized and honoured numerous times by the press and specialized publications, their wines are present in various prestigious restaurants and caves throughout the world.


THE WINES

At Château Génot-Boulanger, they produce wines from the terroir trying to encourage the expression of each individual Appellation d’Origine Contrôlée (A.O.C).

- Côte de Nuits: The wines from the Côte de Nuits, with the Clos de Vougeot Grand Cru as leader of these wines, are uniquely red. With great body and structure and a color and intensity more profound, the pinot noir here develops all of its aromatic power.

Chambolle-Musigny:
. Location: A collection of two parcels (les Nazoires et les Mombies) below a hillside in the southeast of the village.
. AOC: Chambolle-Musigny Village.
. Soils: Stony limestone.
. Surface Area: 0.76 hectares.
. Grape Variety: Pinot Noir, average age of vines : 45 years.
. Vinification: Harvest conducted manually – sorting takes place on the sorting table at the winery – destemming. Long maceration(15 to 20 days) in stainless
steel tanks with temperature control. Pneumatic pressing of the grapes.
. Ageing: 10 to 12 months in oak barrels (20% new barrels).
. Characteristics: Wine of grace and elegance, with aromas of raspberries, candied strawberries, violets and forest undergrowth.
. Preservation: 3 to 15 years, depending on the vintage.
. Serving Advice: 15° to 16° C / 59° to 61° F. Open several hours before serving.
. Gastronomy: Hunter’s tournedos, braised duck, sautéed lamb, poultry and tender meats, hard or creamy cheeses.

Clos de Vougeot - Grand Cru:
. Location: In the famous Clos (walled vineyard) of la Côte de Nuits.
. AOC: Grand Cru.
. Soils: Limestone and marl.
. Surface Area: 0.43 hectares.
. Grape Variety: Pinot Noir, average age of vines : 35 years.
. Vinification: Harvest conducted manually – sorting takes place on the sorting table at the winery – destemming. Long maceration (15 to 20 days) in stainless
steel tanks with temperature control. Pneumatic pressing of the grapes.
. Ageing: 15 to 18 months in oak barrels (30% new barrels).
. Characteristics: Wine of great strength and power. It has complex aromas of spices and red fruits, with a great persistence in mouth.
. Preservation: 10 to 30 years, depending on the vintage.
. Serving Advice: 15° to 16° C / 59° to 61° F. Open several hours bef ore serving.
. Gastronomy: Roasted meats, Morvan ham en croûte, warm pâtés, cheese (époisse, langres).


- Côte de Beaune: The wines from the Côte de Beaune, their largest portion belonging to the family winery, shine with their finesse and elegance. On this excellent land producing chardonnay, the white wines express a remarkable minerality. The red wines, less powerful than those from the Côte de Nuits, reveal equally noble aromatic palettes.

Aloxe-Corton  

Aloxe-Corton "Clos du Chapître" 1er Cru:
. Location: Clos (walled vineyard) below the church.
. AOC: Aloxe-Corton 1er Cru.
. Soil: Clay and limestone.
. Surface Area: 0.95 hectares.
. Grape Variety: Pinot Noir, average age of the vines : 45 years.
. Vinification: Harvest conducted manually – sorting takes place on the sorting table at the domain – destemming. Long mac eration (15 to 20 days) in stainless steel tanks with temperature control. Pneumatic pressing of the grapes.
. Ageing: 8 to 10 months in oak barrels (30% new barrels).
. Characteristics: Wine of superb elegance, profound and straightforward. It has very complex red fruit aromas. It is a noble example from the Côte de
Beaune.
. Preservation: 5 to 15 years, according to the vintage.
. Serving Advice: 14° to 15° C / 57° to 59° F . Open several hours before serving.
. Gastronomy: Roasted meats with a well-seasoned sauce, game, rabbit, and mild cheeses.

Corton "les Combes" - Grand Cru:
. Location: At the bottom of a hillside southwest of the village.
. AOC: Corton Grand Cru.
. Soils: Stony limestone.
. Surface Area: 0.47 hectares.
. Grape Variety: Pinot Noir, average age of vines : 25 years.
. Vinification: Harvest conducted manually – sorting takes place on the sorting table at the winery – destemming. Long maceration (15 to 20 days) in stainless
steel tanks with temperature control. Pneumatic pressing of the grapes.
. Ageing: 10 to 15 months in oak barrels (30% new barrels).
. Characteristics: Wine of extreme finesse that needs time to express all of its power and strength. It has a great complexity, with aromas of red fruits. It has long persistence in mouth.
. Preservation: 8 to 15 years, depending on the vintage.
. Serving Advice: 14° to 16° C / 57° to 61° F. Open several hours bef ore serving.
. Gastronomy: Roasted red meats, game, cheeses (Cîteaux, reblochon).

Corton Charlemagne Grand Cru:
. Location: Vines on the hillside loacted in Aloxe-Corton, sou thern exposure.
. AOC: Corton Charlemagne Grand Cru.
. Soil: Marly and clayey.
. Surface Area: 0.34 hectares.
. Grape Variety: Chardonnay, average age of vines : 50 years.
. Vinification: They harvest entirely by hand – sorting takes place on a sorting table at the winery. Pneumatic pressing. Alcoholic and malolactic fermentation in oak barrels (30% new barrels).
. Ageing: 15 to 18 months in barrel with regular stirring of the lees in barrel.
. Charateristics: One of the leading wines in Burgundy, expressing great strength and character, and with extreme complexity and length in the mouth.
. Preservation: 5 to 25 years, depending on the vintage.
. Serving Advice: 12° to 14° C / 54° to 58° F. Open a few hours before serving.
. Gastronomy:
. Foie gras in brioche, salmon with sorrel, lobster, white meat, fattened chicken or ris de veau, fromage (époisse).


Savigny-lès-Beaune

Savigny-lès-Beaune:
. Location: A collection of three parcels : one on the plain (Rue Toppe Fermée)and two on the hillside (les Gollardes et les Goude lettes).
. AOC: Savigny-lès-Beaune.
. Soils: Clay and limestone, stony.
. Surface Area: 0.56 hectares.
. Grape Variety: Chardonnay, age of the vines : 25 years.
. Vinification: They harvest entirely by hand – sorting takes place on a sorting table at the winery. Pneumatic pressing of the gra pes. Alcoholic and malolactic fermentation in oak barrels (20% of new barrels).
. Ageing: 10 to 12 months in barrel with regular stirring of the lees in barrel.
. Characteristics: Wine with a very clear typicity, dry and rustic, with floral aromas, long and generous in mouth.
. Preservation: 4 to 12 years, depending on the vintage.
. Serving Advice: 12° to 14° C / . 54° to 58° F. Open several hours before serving.
. Gastronomy: Quiche, andouillette, escargots, poissons (carp, sole, turbot,Sea bass), cheeses (comté, st nectaire).

Savigny-lès-Beaune 1er Cru "Aux Vergelesses":
. Location: Vines on the hillside to the east of the village.
. AOC: Savigny-lès-Beaune 1er Cru.
. Soils: Clay and limestone, gravelly.
. Surface Area: 0.21 hectares.
. Grape Variety: Chardonnay, average age of vines : 45 years.
. Vinification: They harvest entirely by hand – sorting takes place on a sorting table at the winery. Pneumatic pressing of the grapes. Alcoholic and malolactic fermentation in oak barrels (25% new barrels).
. Ageing: 12 months in barrel with regular stirring of the lees in barrel.
. Characteristics: A lively wine with floral aromas.
. Preservation: 4 to 12 years, depending on the vintage.
. Serving Advice: 12° to 14° C / 54° to 58° F. Open several hours before serving.
. Gastronomy: Quiche, andouillette, escargots, fish (carp, sole, turbot, Sea bass), cheeses (comté, st nectaire).


Beaune

Beaune Lulunne (blanc):
. Location: Vines on a hillside to the west of Beaune (limit Pommard).
. AOC: Côte de Beaune Village.
. Soils: Limestone mixed with clay and stones.
. Surface Area: 0.24 hectares.
. Grape Vareity: Chardonnay, average age of vines : 35 years.
. Vinification: They harvest entirely by hand – sorting takes place on a sorting table at the winery. Pneumatic pressing of the grapes. Alcoholic and malolactic
fermentation in oak barrels (25% new barrels).
. Ageing: 8 to 10 months in barrel with regular stirring of the lees in barrel.
. Characteristics: A supple and unctuous wine, good acidity which is accentuated.
. Preservation: 3 to 5 ans, depending on the vintage.
. Serving Advice: 12° to 16° C / 54° to 60° F. Open several hours bef ore serving.
. Gastronomy: Seafood, fish, charcuterie.

Beaune Lulunne (rouge):
. Location: Vines on a hillside to the west of Beaune (limit Pommard).
. AOC: Côte de Beaune Village.
. Soils: Limestone mixed with clay and stones.
. Surface Area: 0.97 hectares.
. Grape Variety: Pinot Noir, average age of vines : 40 years.
. Vinification: Harvest conducted manually – sorting takes place on the sorting table at the winery – destemming. Long maceration (15 to 20 days) in stainless
steel tanks with temperature control. Pneumatic pressing of the grapes.
. Ageing: 8 to 10 months in oak barrels (20% new barrels).
. Characteristics: Wine with aromas of fruit and game, often of a deep color.
. Preservation: 3 to 5 years, depending on the vintage.
. Serving Advice: 14° to 16° C / 57° to 61° F. Open several hours before serving.
. Gastronomy: Red meats, roasted poultry, cheeses.

Beaune-Grèves 1er Cru:
. Location: Vines on the hillside, northwest of Beaune.
. AOC: Beaune 1er Cru.
. Soils: Clay and limestone, with a great presence of gravel
. Surface Area: 1.04 hectares.
. Grape Variety: Pinot Noir, average age of vines : 30 years.
. Vinification: Harvest conducted manually – sorting takes place on the sorting table at the winery – destemming. Long maceration (15 to 20 days) in stainless
steel tanks with temperature control. Pneumatic pressing of the grapes.
. Ageing: 10 to 12 months in oak barrels (25% new barrels).
. Characteristics: Wine of superb power and strength, profound and generous. It has aromas of black cherries and spice bread. It is a noble example from la Côte de Beaune.
. Preservation: 5 to 15 years, depending on the vintage.
. Serving Advice: 14° to 16° C / 57° to 61° F. Open several hours before serving.
. Gastronomy: Roasted poultry, feathered game, rabbit stew, wild boar, cheeses (reblochon, brie).

Beaune-Montrevenots 1er Cru:
. Location: Vines on a hillside, south of Beaune (limit Pommard).
. AOC: Beaune 1 er Cru.
. Soils: Clay and limestone, with a great presence of stones.
. Surface Area: 0.35 hectares.
. Grape Variety: Pinot Noir, average age of vines : 45 years.
. Vinification: Harvest conducted manually – sorting takes place on the sorting table at the winery – destemming. Long maceration (15 to 20 days) in stainless
steel tanks with temperature control. Pneumatic pressing of the grapes.
. Ageing: 10 to 12 months in oak barrels (25% new barrels).
. Characteristics: Wine with great finess, depth and generosity. It has complex aromas and great persistence in mouth.
. Preservation: 5 to 15 years, depending on the vintage.
. Serving Advice: 14° to 16° C / 57° to 61° F. Open several hours before serving.
. Gastronomy: Roasted poultry, feathered game, rabbit stew, wild boar, cheeses (reblochon, brie).

Pommard:
. Location: A collection of three parcels: one on the plain (les Cras), and two on the hillside (les Vignots et la Chanière).
. AOC: Pommard Village.
. Soils: Limestone, with a stony foundation.
. Surface Area: 2.22 hectares.
. Grape Variety: Pinot Noir, average age of vines : 45 years.
. Vinification: Harvest conducted manually – sorting takes place on the sorting table at the winery – destemming. Long maceration (15 to 20 days) in stainless steel tanks with temperature control. Pneumatic pressing of the grap es.
. Ageing: 10 to 12 months in oak barrels (30% new barrels).
. Characteristics: Wine of great power and strength, with a deeply pro found red color. It has aromas of cassis and game. It is one of the most ce
lebrated wines in la Côte de Beaune.
. Preservation: 5 to 15 years, depending on the vintage.
. Serving Advice: 16° to 18° C / 61° to 64°F. Open several hours before serving.
. Gastronomy: Pâtés of pheasant or wild boar, rabbit stew, stuffed sheep shoulder, wine maker’s rib steak, duck confit, cheeses (époisses, livarot, pont-l’évêque).

Pommard "Clos Blanc" 1er Cru:
. Location: Parcel n the lower hillside northeast of the village.
. AOC: Pommard 1er Cru.
. Soils: Ancient alluvial deposits.
. Surface Area: 0.32 hectares.
. Grape Variety: Pinot Noir, average age of vines : 10 years.
. Vinification: Harvest conducted manually – sorting takes place on the sorting table at the winery – destemming. Long maceration(15 to 20 days) in stainless
steel tanks with temperature control. Pneumatic pressing of the grapes.
. Ageing: 12 to 14 months in oak barrels (30% new barels).
. Characteristics: Wine of great strength, depth and direction. It has aromas of red fruits and violets. It is one of the most cele
brated wines in la Côte de Beaune.
. Preservation: 5 to 15 years, depending on the vintage.
. Serving Advice: 14° to 15° C / 57° to 59° F. Open several hours before serving.
. Gastronomy: Roasts, rabbit stew, ribs, wine maker’s rib steak, well-seasoned meats, game, cheese (munster).


Volnay

Volnay:
. Location: A collection of four parcels : in the center of Volnay territory (les Aussy, Cros Martin, les Jouères et les Echards)
. AOC: Volnay Village.
. Soils: Limestone and gravel.
. Surface Area: 1.28 hectares.
. Grape Variety: Pinot Noir, average age of vines : 35 years.
. Vinification: Harvest conducted manually – sorting takes place on the sorting table at the winery – destemming. Long maceration (15 to 20 days) in stainless
steel tanks with temperature control. Pneumatic pressing of the grapes.
. Ageing: 10 to 12 months in oak barrels (25% new barrels).
. Characteristics: Wine with great ageing capacity, with complex aromas, finesse and strength, and much elegance in mouth.
. Preservation: 8 to 10 years, depending on the vintage.
. Serving Advice: 15° to 16° C / 59° to 61° F. Open several hours before serving.
. Gastronomy: Roasted meats, poultry, small feathered game, cheese (brie,reblochon).

Meursault

Meursault "Clos du Cromin":
. Location: Vines at the bottom of the hillside north of the village.
. AOC: Meursault Village.
. Soils: White marl and limestone.
. Surface Area: 1.42 hectares.
. Grape Variety: Chardonnay, average age of vines : 40 years.
. Vinification: We harvest entirely by hand – sorting takes place on a sorting table at the winery. Pneumatic pressing of the grapes. Alcoholic and malolactic fermentation in oak barrels (25% new barrels).
. Ageing: 10 to 12 months in barrel with regular stirring of the lees in barrel.
. Characteristics: Round and powerful wine with floral, buttery and smoky aromas.
. Preservation: 8 to 15 years, depending on the vintage.
. Serving Advice: 12° to 14° C / 54° to 58° F. Open several hours before serving.
. Gastronomy: Foie gras, fish, seafood, quenelles, lobster terrine, strong cheeses, tarte Tatin.

Meursault "les Meix Chavaux":
. Location: Vines on the hillside northwest of the village.
. AOC: Meursault Village.
. Soil: White shale and limestone.
. Surface Area: 0.50 hectares.
. Grape Variety: Chardonnay, average age of vines : 35 years.
. Vinification: They harvest entirely by hand – sorting takes place on a sorting table at the winery. Pneumatic pressing of the grapes. Alcoholic and malolactic fermentation in oak barrels (25% new barrels).
. Ageing: 10 to 12 months in barrel with regular stirring of the lees in barrel.
. Characteristics:
. Unctuous and smooth wine, with great strength and persistence.
. Preservation: 8 to 15 years, depending on the vintage.
. Serving Advice: 12° to 14° C / 54° to 58° F. Open a few hours before serving.
. Gastronomy: Foie gras, fish, shellfish, savory dumplings, lobster terrine, strong cheeses, tarte Tatin.

Meursault "les Vireuils":
. Location: Vines on a hillside to the west of the village.
. AOC : Meursault Village.
. Soil: White shale with a considerable amount of limestone
. Surface Area: 0.23 hectares.
. Grape Variety: Chardonnay, average age of vines : 45 years.
. Vinification: Thay harvest entirely by hand – sorting takes place on the sorting table at the winery. Pneumatic pressing of the grapes. Alcoholic and malolactic fermentation in oak barrels (25% new barrels).
. Ageing: 10 to 12 months, with regualar stirring of the lees in barrel.
. Characteristics: Unctuous and smooth wine, with great strength and persistence.
. Preservation: 8 to 15 years, depending on the vintage.
. Serving Advice: 12° to 14° C / 54° to 58° F. Open a few hours before serving.
. Gastronomy: Foie gras, sea food, savory dumplings, lobster terrine, aged cheeses, tarte Tatin.

Meursault 1er Cru "les Bouchères":
. Location: Vines on the hillside southwest of the village.
. AOC : Meursault 1 er Cru.
. Soils: White shale and limestone.
. Surface Area: 0.61 hectares.
. Grape Variety: Chardonnay, average age of vines : 15 years.
. Vinification: They harvest entirely by hand – sorting takes place on a sorting table at the winery. Pneumatic pressing of the grapes. Alcoholic and malolactic fermentation in oak barrels (25% new barrels).
. Ageing: 8 to 10 months in barrel with regular stirring of the lees in barrel.
. Characteristics: Unctuous and fragrant wine (hints of grilled toasts and honey), with great strength and persistence in mouth.
. Preservation: 8 to 15 years, depending on the vintage.
. Serving Advice: 12° to 14° C / 54° to 58° F. Open a few hours before serving.
. Gastronomy: Foie gras, fish, shellfish, quenelles or savory dumplings, lobster terrine hard cheeses, tarte Tatin.


Puligny-Montrachet

Puligny-Montrachet "Au Paupillot":

Puligny-Montrachet "les Folatières" 1er Cru:
. Location: Vines at the bottom of a hillside in the northwest of the village.
. AOC: Puligny-Montrachet Village 1 er Cru.
. Soils: Clay and limestone, stony.
. Surface Area: 0.35 hectares.
. Grape Variety: Chardonnay, average age of vines : 45 years.
. Vinification: They harvest entirely by hand – sorting takes place on a sorting table at the winery. Pneumatic pressing of the grapes. Alcoholic and malolactic fermentation in oak barrels (30% new barrels).
. Ageing: 12 to 15 months in barrel with regular stirring of the lees in barrel.
. Characteristics: Wine with noble aromas and great distinction, smooth, intense and persistence in mouth.
. Preservation: 5 to 15 years, depending on the vintage.
. Serving Advice: 12° to 14° C / 54° to 58° F. Open several hours before serving.
. Gastronomy: Vol-au-vent, dodine of duck, quenelles, Morvan ham, fattened chicken in a cream sauce.

Puligny-Montrachet "les Levrons":
. Location: Vines on the plain north of the village.
. AOC: Puligny-Montrachet Village.
. Soils: Clay and limestone, stony.
. Surface Area: 0.35 hectares.
. Grape Variety: Chardonnay, average age of vines : 20 years.
. Vinification: They harvest entirely by hand – sorting takes place on a sorting table at the winery. Pneumatic pressing of the grapes. Alcoholic and malolactic fermentation in oak barrels (25% new barrels).
. Ageing: 10 to 12 months in barel with regular stirring of the lees in barrel.
. Characteristics: A supple and elegant wine, with noble aromas.
. Preservation: 5 to 15 years, depending on the vintage.
. Serving Advice: 12° to 14° C / 54° to 58° F. Open several hours before serving.
. Gastronomy: Vol-au-vent, dodine of duck, quenelles, Morvan ham, fattened chicken in a cream sauce.

Puligny-Montrachet "les Nosroyes":
. Location: Vines on the plain north of the village.
. AOC: Puligny-Montrachet Village.
. Soils: Clay and limestone, stony.
. Surface Area: 1.13 hectares.
. Grape Variety: Chardonnay, average age of vines : 35 years.
. Vinification: They harvest entirely by hand – sorting takes place on a sorting table at the winery. Pneumatic pressing of the grapes. Alcoholic and malolactic fermentation in oak barrels (25% new barrels).
. Ageing: 10 to 12 months in barrel with regular stirring of the lees in barrel.
. Characteristics: A supple and elegant wine, with noble aromas.
. Preservation: 5 to 15 years, depending on the vintage.
. Serving Advice: 12° to 14° C / 54° to 58° F. Open several hours before serving.
. Gastronomy: Vol-au-vent, dodine of duck, quenelles, Morvan ham, fattened chicken in a cream sauce.

Puligny-Montrachet 1er Cru "la Garenne":
. Location: Vines on a hillside in the northwest of the village.
. AOC: Puligny-Montrachet 1 er Cru.
. Soils: Clay and limestone, stony.
. Surface Area: 0.37 hectares.
. Grape Variety: Chardonnay, average age of vines : 40 years.
. Vinification: They harvest entirely by hand – sorting takes place on a sorting table at the winery. Pneumatic pressing of the grapes. Alcoholic and malolactic fermentation in oak barrels (30% new barrels).
. Ageing: 12 to 15 months in barrel with regular stirring of the lees in barrel.
. Charateristics: Wine with noble aromas and great distinction, smooth, intense and persistence in mouth.
. Preservation: 5 to 15 years, depending on the vintage.
. Serving Advice: 12° to 14° C / 54° to 58° F. Open several hours before serving.
. Gastronomy: Vol-au-vent, dodine of duck, quenelles, Morvan ham, fattened chicken in a cream sauce.


Chassagne-Montrachet

Chassagne-Montrachet 1er Cru "Clos St Jean":
. Location: Vines in the middle of a hillside northwest of the village.
. AOC: Chassagne-Montrachet 1 er Cru.
. Soils: Clay and limestone, stony land.
. Surface Area: 0.05 hectares.
. Grape Variety: Chardonnay, average age of vines : 35 years.
. Vinification: They harvest entirely by hand – sorting takes place on a sorting table at the winery. Pneumatic pressing of the grapes. Alcoholic and malolactic fermentation in oak barrels (30% new barrels).
. Ageing: 10 to 12 months in barrel with regular stirring of the lees in barrel.
. Characteristics: Wine of great elegance with scents of flowers and honeyand with great persistence in mouth.
. Preservation: 5 to 12 years, depending on the vintage.
. Serving Advice: 12° to 14° C / 54° to 58° F. Open several hours before serving.
. Gastronomy: Vol-au-vent, cray fish, grilled salmon, scallops, pike, sole in butter sauce, fromage (chèvre, comté)

Chassagne-Montrachet 1er Cru "les Chenevottes":
 
. Location: Vines on the lower hillside north of the village
. AOC : Chassagne-Montrachet 1er Cru.
. Soil: Clay and limestone, stony land.
. Surface Area: 0.24 hectares.
. Grape Variety: Chardonnay, average age of vines : 40 years.
. Vinification: They harvest entirely by hand – sorting takes place at the sorting table at the winery. Pneumatic pressing of the grapes. Alcoholic and
malolactic fermentation take place in oak barrels (30% new barrels).
. Ageing: 10 to 12 months in barrel with regular stirring of the lees in barrel.
. Characteristics: Wine with superb elegance with scents of flowers and honey ; great length and persistency in mouth.
. Preservation: 5 to 12 years, depending on the vintage.
. Serving Advice: 12° to 14° C / 54° to 58° F. Open a few hours before serving.
. Gastronomy: Vol-au-vent, crayfish, grilled salmon, scallops, pike, sole in butter sauce, cheese (chèvre, comté)

Chassagne-Montrachet 1er Cru "les Vergers":
. Location: Vines on the lower hillside north of the village.
. AOC: Chassagne-Montrachet 1er Cru.
. Soils: Clay and limestone, stony land.
. Surface Area: 0.70 hectares.
. Grape Variety: Chardonnay, average age of vines : 45 years.
. Vinification: They harvest entirely by hand – sorting takes place on a sorting table at the winery. Pneumatic pressing of the gra
pes. Alcoholic and malolactic fermentation in oak barrels (30% new barrels).
. Ageing: 10 to 12 months in barrel with regular stirring of the lees in barrel.
. Characteristics: Wine of great elegance with scents of flowers and honey and with great persistence in mouth.
. Preservation: 5 to 12 years, depending on the vintage.
. Serving Advice: 12° to 14° C / 54° to 58° F. Open a few hours before serving.
. Gastronomy: Vol-au-vent, cray fish, grilled salmon, scallops, pike, sole in butter sauce, fromage (chèvre, comté).


- Côte chalonnaise. The wines from the Côte Chalonnaise, the birthplace of this estate and winery, express a greater freshness than their cousins from the Côte d’Or, and are much appreciated in their youth.   

Mercurey

Mercurey:
. Location: Vines on the hillside (les Touches).
. AOC: Mercurey Village.
. Soils: Clay and limestone, stony.
. Surface Area: 2.95 hectares.
. Grape Variety: Pinot Noir, average age of vines : 35 years.
. Vinification: Harvest conducted manually – sorting takes place on the sorting table at the winery – destemming. Long maceration (15 to 20 days) in stainless
steel tanks with temperature control. Pneumatic pressing of the grapes.
. Ageing: 8 to 10 months in oak barrels (15% new barrels).
. Characteristics: Wine with a clearly marked typicity, rustic, with aromas of red fruits, it is generous in mouth.
. Preservation: 3 to 8 years, depending on the vintage.
. Serving Advice: 14° to 16° C / 57° to 61° F. Open several hours before serving.
. Gastronomy: Sausage, veal, bœuf bourguignon, mild game, cheeses.

Mercurey "les Bacs":
. Location: Vines on the hillside.
. AOC : Mercurey Village.
. Soil: Clay and limestone with silica.
. Surface Area: 2.63 hectares.
. Grape Varietal: Chardonnay, average age of vines : 30 years.
. Vinification: They harvest entirely by hand – sorting takes place on a sorting table at the winery. Pneumatic pressing of the grapes. Alcoholic and
malolactic fermentation in oak barrels (15% new barrels).
. Ageing: 8 to 10 months in barrel with regular stirring of the lees in barrel.
. Characteristics: An abundant wine, rich and full, with clearly marked aromas of terroir.
. Preservation: 3 to 8 years, depending on the vintage.
. Serving Advice: 12° to 14° C / 54° to 58° F. Open a few hours before serving.
. Gastronomy: Shellfish, oysters, ris de veau, brain, pressed cheeses

Mercurey "les Saumonts" 1er Cru:
. Location: Vines on a hillside to the west of the village, southern exposure.
. AOC: Mercurey 1er Cru.
. Soils: Clay and limestone, stony.
. Surface Area: 2.01 hectares.
. Grape Variety: Pinot Noir, average age of vines : 30 years.
. Vinification: Harvest conducted manually – sorting takes place on the sorting table at the winery – destemming. Long maceration (15 to 20 days) in stainless
steel tanks with temperature control. Pneumatic pressing of the grapes.
. Ageing: 10 to 12 months in oak barrels (20% new barrels).
. Characteristics: Wine with a clearly marked typicity, very elegant with aromas of red fruits followed by notes of spices. It is generous and harmonious in
mouth.
. Preservation: 3 to 10 years, depending on the vintage.
. Serving Advice: 14° to 16° C / 57° to 61° F. Open several hours before serving.
. Gastronomy: Sausage, veal, bœuf bourguignon, mild game, cheeses.

Mercurey "les Sazenay" 1er Cru:
. Location: Vines on a hillside west of village.
. AOC: Mercurey 1er Cru.
. Soils: Clay and limestone, stony.
. Surface Area: 1.81 hectares.
. Grape Variety: Pinot Noir, average age of vines : 35 years.
. Vinification: Harvest conducted manually – sorting takes place on the sorting table at the winery – destemming. Long maceration
(15 to 20 days) in stainless steel tanks with temperature control. Pneumatic pressing of the grapes.
. Ageing: 10 to 12 months in oak barrels (20% new barrels).
. Characteristics: Wine with a marked typicity, very elegant with aromas of red fruits, exuding both finesse and power.
. Preservation: 3 to 10 years, depending on the vintage.
. Serving Advice: 14° to 16° C / 57° to 61° F. Open several hours before serving.
. Gastronomy: Sausage, veal, bœuf bourguignon, mild game, cheeses.

In the spirit of consistency and quality, all of their bottles are marked with the Appellation and the vintage on every cork.

Château Génot-Boulanger
25, rue de Citeaux
21190 Meursault
Tel. : + 33 3 80 21 49 20
Fax : + 33 3 80 21 49 21
Email : contact@genot-boulanger.com
Web: www.genot-boulanger.com

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