From our importer: One of Chavignol's most historic vineyards, Boulay's parcel lies within the original Clos of the vineyard, established by the monks of Beaujeu in the Middle Ages. The walls of the Clos are no longer standing as they were originally built from clay and hay, and did not withstand the test of time. Boulay farms a 0.75 hectares plot of 30- to 60-year old vins where the soils are pebbly, lime-rich and strewn with fossils. Along with the 60% gradient for much of the vineyard, the rocky soils make this parcel very difficult to farm. Clos de Beaujeu is the source of some of Boulay's deepest, most structured wines and savory, spicy examples of Chavignol that are built to last.

The Boulay family have nine hectares in the famed Sancerre village of Chavignol, and can trace their history as grape growers in the village back to 1380. Vineyards are planted in Kimmeridgian-centric soils, including the famed “crus” of Monts Damnés, La Grande Côte, and Clos de Beaujeu. Boulay has been farming organically since 1990 and harvests everything by hand. The top wines, aged in a mix of tank and neutral 300L barrels, can age easily for over 20 years, earning Boulay a reputation as a go-to for quality and longevity in a village of Sancerre’s most celebrated vineyards and domaines.

This family domaine of 9ha located in Chavignol can trace its history back to 1380. The land records for that year mention a Jean Boulay as owner of vineyards in Chavignol. At the time, the Clos de Beaujeu in Chavignol was already known for the quality of its white wine which is remarkable since Sancerre was known as a red wine area until after phylloxera invaded it. In the 14th century the Clos de Beaujeu supplied the Cathedral of Bourges with white wine.

Of the 9ha owned by Gerard Boulay, 8 of the hectares are on the slopes of Chavignol on Kimmeridgian or “terre blanche” soils (similar to the soils in Chablis), which he works manually and has farmed organically since 1990. The youngest vines at the domaine were planted by Mr. Boulay in 1972 and the average vine age is approximately 45 years old. The wines ferment naturally in tank and with the exception of the Chavignol tradition which is also aged in tank, the parcellaire wines are aged in in a mix of Foudres and used 300L barrels. Gerard adds no yeast and little to no SO2 during vinfication. He describes his role as one of “surveillance” to make sure nothing goes wrong. In general he works by instinct, “au feeling” because he wants to “let the wine live” and tries not to interfere with the natural process. “C’est la nature qui fait le vin” (Nature makes the wine).

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