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This emblematic Sancerre domain crafts a rosé from Pinot Noir, ideal with summer dishes. More info
Gérard Boulay is an emblematic Sancerre domain. This is a rosé cuvée made from responsibly grow Pinot noir. We recommend enjoying this wine in its youth to appreciate its bright, salmon colour. Its aromatic bouquet gives off floral notes of rose and peony, as well as red fruit aromas of redcurrant and raspberry. On the palate there is a subtle balance of fruity generosity and pleasant freshness. Lively and persistent, it will serve nicely as an aperitif or perhaps with a summery dish like ratatouille or gazpacho.
Sancerre Gérard Boulay (Domaine) serve at a temperature of 12°C. It will pair perfectly with the following dishes: Gaspacho pastèque et tomates côtelées, Tartare de saumon, Ratatouille.
Gérard Boulay is an emblematic Sancerre domain. This is a rosé cuvée made from responsibly grow Pinot noir. We recommend enjoying this wine in its youth to appreciate its bright, salmon colour. Its aromatic bouquet gives off floral notes of rose and peony, as well as red fruit aromas of redcurrant and raspberry. On the palate there is a subtle balance of fruity generosity and pleasant freshness. Lively and persistent, it will serve nicely as an aperitif or perhaps with a summery dish like ratatouille or gazpacho.
The Boulay family has been cultivating vines in Chavignol since 1310. This village lies deep in the appellation of Sancerre and its steep hillsides are home to the vineyards of Les Monts Damnés, les Culs de Beaujeu and La Grande Côte. If you have already tried a François Cotat wine these names will most definitely mean something to you. Gérard Boulay manages a domain with 11.5 hectares of vines, half owned and half rented. Two hectares are planted for red and rosé wines and the rest is dedicated to white wine. He is one of the rare winemakers in Sancerre to till the soil, using a tracked vehicle to plough the steepest slopes - 1.5 hectares in Culs de Beaujeu, 1.8 hectares in Monts Damnés and 45 ares in Grande Côte. To protect against erosion, grass cover is used as a matter of course on the hillsides. In the "cru" vineyards, grapes are harvested by hand whereas in the other terroirs a good proportion are machine harvested. The vines are treated as little as possible and there are no pesticides, fungicides or chemical fertilisers. The domain uses some organic compost but not with the goal of increasing yields. The same philosophy is applied to winemaking. Yeasts are, of course, indigenous and the wine is decanted at the end of the fermentation stage and left over fine lees. An absolute minimum of sulphur is used and the wine rests in 300 litre barrels or enamel or stainless steel vats. This domain is one of the finest names in the appellation and is especially known for pure wines that express the diversity of Chavignol terroirs to perfection.
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