The 2020 Volnay Les Grands Poisots from Domaine Louis Boillot is a refined and expressive Pinot Noir. It presents a deep purple hue and offers aromas of violets, fresh raspberries, and subtle spices. On the palate, the wine is fresh and balanced, featuring soft, well-integrated tannins and a peppery finish. This wine is versatile, pairing well with roasted poultry, delicate meats, or flavorful vegetarian dishes.

The Wine Advocate | RP 91
Published: Jan 31, 2023
Drink: 2027-2045

Aromas of sweet berries, cherries and plums, mingled with hints of violets and peonies, introduce the 2020 Volnay Les Grands Poisots, a medium to full-bodied, ample and fleshy wine that's bright, supple and elegant, with lively acids and a saline finish. 

Inside Burgundy | IB 88-91
Published: Nov, 2021

Rich purple colour. The nose is softly ripe, raspberry with a bit of strawberry. Pleasingly rounded, once again the fruit building in volume as you get to the back of the palate. Slightly firm tannins which is not atypical of this part of Volnay, which borders Pommard. 

Technical Specs

Alcohol: 12.5% ABV
Closure: Natural Cork
Harvest/Vintage: 2020; harvested late in the season, on 28 August
Oak: Approximately 16 months in French oak barrels, with around 20–25% new oak
Varietals: 100% Pinot Noir
Farming/Vineyard: 0.85–0.94-hectare vineyard below Premier Cru Les Brouillards, with limestone and pebble soils. Old vines, reported at over 65 years of age.
Winemaking: Hand-sorted and fully destemmed grapes; spontaneous fermentation with indigenous yeasts.
Winemaker/Producer: Louis Boillot; Clément Boillot has been involved in production since 2019
Region/Appellation: Volnay, Côte de Beaune, Burgundy, France
Classification: Volnay AOC – Village

Serving Temperature: 16-17°C
Decanting: 45–60 minutes; benefits from aeration while young
Food Pairing: Roast duck, roast chicken, pork tenderloin, grilled veal, mushroom dishes and soft aged cheeses