To my palate, Gérard Boulay is undoubtedly on the top tier of producers in Chavignol. His wines have a vibrant purity, evident ripeness, feel devoid of any raw varietal character and reflect the soils from which they are born. Indeed, in terms of purity and daringly racy, I do wonder whether he shouldn't be placed at the very top of the tier. I certainly find his wines sufficiently exciting, breath-taking in their assured poise, to suggest this might be the case
Chris Kissack winedoctor.com
Let it first be said that Gérard Boulay makes a stunning rosé. While Sancerre is not generally known as a port of call for rosé lovers, there are a number of top growers crafting some of France’s finest examples (see Alphonse Mellot and Vacheron for example). This beauty is drawn from 35- to 40-year-old Pinot Noir vines (grown specifically to make rosé) located on the steep hillside of Chavignol. Boulay selects from roughly 0.8 hectares of vines (sometimes across a little more in vintages that are difficult for reds).
This fruit was hand-harvested and left to macerate for 24 hours. The press wine and free-run juice were fermented wild (vinified separately). Boulay blocked malo to keep tension and no oak was involved. This new vintage is a brilliant pale salmon colour and strikingly fragrant, with red fruits, a Campari-like zestiness and mountain herbs. The palate has salivating minerality and mouth-watering acidity, reminiscent of the Domaine’s white wines.
Translucent orange-pink. Highly perfumed, mineral-accented strawberry, nectarine and orange zest scents, along with a hint of pungent flowers. Silky, seamless and focused on the palate, offering vibrant red berry, citrus fruit and white peach flavors and a sweetening touch of honey. Deepens with air and finishes very long and silky, with lingering red fruit character and vibrant mineral cut.