Domaine Génot-Boulanger

WINERY SUMMARY

Domaine Génot-Boulanger in Meursault sits opposite Château de Cîteaux in the heart of Bourgogne, where cool marl and clay soils give Chardonnay a structure that balances ripeness with bright minerality. Approach the domaine and the first impressions are of compact parcels, hand-tilled rows and a town cellar that retains its historic character while production takes place in a modern facility in the Meursault industrial zone. Domaine Génot-Boulanger has long emphasized terroir clarity: wines that speak of slope, soil and microclimate rather than heavy oak or overt manipulation. Visitors to Meursault encounter a producer steeped in local identity yet attentive to contemporary organic practices that sharpen the wines’ tension and aromatic nuance.

The domaine’s story began in 1974 with Charles-Henri Génot and Marie Génot-Boulanger; today the estate is led by fourth-generation owners Aude and Guillaume Lavollée, who assumed management in 2008. Winemaking collaboration with oenologist Nicolas Ludwig since 2008 has refined a philosophy of low intervention, manual vineyard labor and organic farming formally certified in 2018. Domaine Génot-Boulanger favors precise canopy work, compost and Bordeaux mixture treatments where required, and evolving pruning methods such as Poussard to reinforce vine health. This commitment to soil stewardship and craftsmanship underpins the estate’s recognition in Burgundy circles and informs limited-release bottlings and allocated premiers crus. Rather than claim broad accolades, the domaine’s reputation is built on consistent quality from notable parcels and an expanding portfolio that now includes a small artisanal marc distillate, showing the team’s measured innovation.

The product journey at Domaine Génot-Boulanger moves from individual climats to refined bottlings. Meursault “Clos du Cromin” (noted for its clay-rich hillside) yields Chardonnay with concentrated orchard fruit, savory underbrush notes and a clay-mineral backbone that benefits from careful barrel selection and moderate élevage. Puligny-Montrachet 1er Cru “Les Folatières” is drawn from stony soils and delivers floral lift, tight citrus core and saline length—barrel-aged to preserve freshness while adding mid-palate depth. On the red side, Clos de Vougeot and village Volnay and Pommard bottlings highlight the domaine’s Pinot Noir focus: firm structure, layered dark berry, subtle undergrowth spice and tannins that speak to site and age-worthiness. Corton-Charlemagne from the domaine conveys power and mineral austerity while retaining a sleek finish. Recently the domaine released L’Esprit Genot-Boulanger, a marc de raisin spirit distilled from press residues, showcasing the estate’s grain-to-glass attitude applied to wine’s byproducts—an artisanal expression with fruit-forward aromatics and a warm, resinous finish.

Barrel regimes at the domaine favor nuance: a mix of used and new oak, judged parcel by parcel, with lees contact on whites to enhance texture without masking terroir. Limited releases and premier cru allocations are prioritized for long-standing clients and trade, making certain cuvées available mainly through allocation or tasting-room release. Domaine Génot-Boulanger’s production spans 22 hectares across 30 appellations—this mosaic allows the cellar team to craft single-climat bottlings that read as precise statements of place.

The visitor experience is purposeful and professional. A new tasting cellar opened in 2022 adjacent to magnum storage and the estate offers structured tastings by appointment, with an emphasis on verticals, single-climat comparisons and trade-focused sessions. The historic town cellar remains a point of contact and provides atmospheric context; the production facility in the Meursault industrial zone handles vinification and barrel aging. Architectural touches are functional and understated—stone cellars, temperature-controlled barrel rooms, and a modern tasting space designed for clarity rather than theatricality. Special features include occasional barrel-sample previews and curated tastings that illustrate the domaine’s organic progression.

Plan visits in spring through early autumn when vineyard work and sampling align, or request appointments for professional tastings outside peak season; many of the estate’s limited bottlings require advance notice or allocation. Tastings are by reservation—professional or trade tastings are specifically accommodated in the 2022 cellar. Contact via the domaine website is recommended for scheduling and to confirm availability.

Domaine Génot-Boulanger rewards travelers who seek vineyard specificity, disciplined organic farming, and a cellar program that privileges expression over extraction. Whether sampling Meursault “Clos du Cromin,” comparing Puligny-Montrachet 1er Cru “Les Folatières,” or tasting the estate’s marc spirit, guests leave with a clear sense of place and the production choices that shape each bottle. Book a tasting at Domaine Génot-Boulanger to experience Bourgogne’s layered soils, exacting viticulture and wines that ask to be considered as companions to thoughtful meals and cellar aging.