Domaine Pierrick Bouley

The new approach of a great talent from Volnay, Pierrick Bouley, embodies the sixth generation at the helm of the estate, now called Domaine R & P BOULEY. He joined the operation full-time in 2009, succeeding his parents starting with the 2014 vintage. Now in charge of all work in the vineyard and the cellar, the estate is renamed Pierrick Bouley. It benefits from mostly old vines (only about ten plots are less than 30 years old, with an average age of around fifty years) spread over 9 hectares and 41 plots, mainly in Volnay.
Since his arrival, Pierrick has significantly rethought the approach to the vineyard and the cellar, drawing inspiration from biodynamic techniques. Today, the estate is in the process of converting to organic agriculture, with the first organic-certified vintage expected in 2023! Agricultural Practices: Minimal interventions to faithfully express each terroir: limiting tractor passages in the vineyards to avoid soil compaction. The goal is to have lively, well-drained soils that do not become waterlogged. Great attention is paid to pruning methods, with Pierrick abandoning the classic Guyot pruning technique (as the wounds can be a source of diseases like esca) in favor of reviving a very old technique called "Guyot Poussard", which promotes a homogeneous and well-distributed sap flow throughout the vine. The soils are of course worked: no herbicides are used, and Pierrick avoids turning the soil too often (generally, 2 or 3 plowings are enough during the season) and allows the grass to grow naturally. Since 2020, the vines are trained in arcures (by hand!), so the branches are not cut at all. This results in vines ranging in height from 1.50m to 1.70m, maximizing photosynthesis for concentrated grapes and a very good sugar/acid balance at maturity. No insecticides, herbicides, or anti-rot treatments are applied. Only contact products against mildew and powdery mildew are used. Vinification & Aging: Pierrick prefers elegant, fine, fresh wines that are relatively powerful and long on the palate. The harvest is sorted, destemmed, and not crushed. Fermentations occur naturally without the use of enzymes or yeasts. Macerations last from 10 to 20 days with daily pump-overs and a maximum of one or two pigeages. The wines are vinified without added sulfur dioxide (SO2), aged for 12 months in oak barrels (0 to 30% new barrels depending on the appellation), and lightly filtered. Pierrick is transparent about sulfur management, ensuring to never exceed 20mg/L of free SO2 and 50mg/L of total SO2. Critics' Reviews: Named "Hope of the Year 2018" by Bourgogne Aujourd'hui. Main Wines: White: Bourgogne Aligoté Saint Romain En Poillange Chassagne-Montrachet 1er cru "Abbaye de Morgeot" (négociant) Red: Bourgogne Passetoutgrain (including a version with no added sulfur) Bourgogne Côte d'Or Pinot Noir Monthélie Aux Fournereaux Monthélie 1er cru Les Clous Volnay Pommard Aloxe Corton Beaune 1er Cru Le Clos du Bas des Teurons Volnay 1er cru Robardelle Volnay 1er cru Les Grands Champs Monopole Volnay 1er cru Ronceret Volnay 1er cru Santenots Volnay 1er cru Champans Volnay 1er cru Clos des Chênes.