Génot-Boulanger is located in the heart of Meursault. The Genot-Boulanger story started with having a dream. In 1974, that dream became reality when Charles-Henri Génot and his wife bought the first vineyard in Mercurey in the Côte Chalonnaise. Soon enough, it grew into a large family business that owned 22 hectare. The vineyards are spread out in the regions of Côte de Nuits, Côte de Beaune and Côte Chalonnaise.
After the death of Charles-Henri, daughter Marie Delaby-Génot and her partner were in charge, until their daughter and son-in-law took the helm in 2008. Since then, they worked towards an organic certification, which has been in effect since 2012.
All grapes are harvested manually. The harmony of power and elegance is an important principle for white wines. The grapes are pressed in whole bunches, and then fermentation and maturation take place in barriques. No bâtonnage is applied. The reason for this is to slow down the wine's development process somewhat. The wine is aged in a barrel for 12 months before being transferred to another barrel for a further 6 months. This results in beautiful Chardonnay wines where roundness and complexity complement each other.
Depending on the year and the quality of the grapes, they decide whether or not to destem the Pinot Noir. The yeasts naturally present in the grapes are used for fermentation. Due to the use of natural yeasts, the wine can have different characteristics from year to year. This gives each vintage its own identity. The red wines also have a maturation period of 12 months plus an additional 6 months in another barrel. Different coopers are used to harness diversity. They strive for balanced wines, in which the use of wood is not predominant.
The absolute top wines of Genot-Boulanger are Clos de Vougeot, Corton Les Combes, Corton-Charlemagne, Meursault Clos du Cromin, Meursault Les Meis Chavaux and Meursault Les Vireuils. The best vintages are: 2002, 2014, 2016, 2017 and 2018.Read more