Domaine Louis Boillot & Fils – Chambolle-Musigny

The discreet exactitude of Burgundy

Based in Chambolle-Musigny after deep roots in Volnay, Domaine Louis Boillot & Fils embodies a Burgundy of precision, restraint and terroir. Descendant of a long vigneron lineage, Louis Boillot created his own domaine in the early 2000s, drawing on an exceptional heritage of old vines spread across the Côte de Nuits, the Côte de Beaune and the crus of the Beaujolais.

Today, his son Clément Boillot continues the estate’s philosophy with impeccable fidelity: wines of nuance, purity, elegance and uncompromising precision.

Terroirs & Vineyard

The domaine farms around 7 hectares across some of the most expressive appellations of the Côte d’Or:

• Côte de Nuits: Gevrey-Chambertin (villages & premiers crus including Cherbaudes), Fixin, Chambolle-Musigny, Nuits-Saint-Georges (including 1er Cru Les Pruliers), Côte de Nuits-Villages
• Côte de Beaune: Volnay, Volnay 1er Cru, Pommard
• Beaujolais (Burgundian style): Fleurie, Moulin-à-Vent

Many vines are 50 to 90 years old, rooted in marly limestone, brown clay, stony scree or red soils depending on the parcel. This mosaic allows for an extremely fine reading of terroirs.

Philosophy & Vineyard Practices

The domaine follows a respectful, near-organic philosophy:

• no herbicides and careful soil work,
• limited, reasoned treatments,
• meticulous observation of vineyard balance,
• strictly controlled yields,
• manual harvesting with careful sorting.

The same team works for Louis Boillot and Ghislaine Barthod, ensuring stylistic coherence and remarkable precision year after year.

Vinification & Ageing

The cellar philosophy is built on purity, moderation and clarity of fruit.

Red Wines

• mostly destemmed fruit,
• spontaneous fermentation or neutral yeasts,
• gentle extractions,
• macération adjusted to each terroir,
• fruit expression always prioritised.

Ageing

• 15 to 18 months in oak barrels,
• limited new oak (≈ 20–30%),
• majority of used barrels,
• bottling without fining or filtration.

The Beaujolais crus are vinified in a Burgundian fashion: destemmed fruit, cl