Domaine Génot-Boulanger : Volnay 1er cru "Ronceret" 2014

Tasting Notes and Characteristics of the Volnay 1er Cru "Ronceret" 2014 by Domaine Génot-Boulanger

Tasting

Color

This Volnay 1er Cru "Ronceret" 2014 displays the ruby to garnet hues typically associated with Burgundian pinot noir, a color that reflects the grape variety and the style of this appellation.

Palate

The gentle extraction process, built around a few punch-downs and pump-overs during a long vatting period, points to a palate with integrated, fine-grained tannins rather than a heavy or rustic structure. The moderate use of new oak during aging suggests a texture that remains silky, allowing the fruit and the sense of place to come through without being overshadowed by wood.

Food and wine pairings

This Volnay 1er Cru pairs naturally with red meats, whether roasted or grilled, as well as with richly flavored cheeses whose intensity matches the wine's structure and finesse.

A Volnay Premier Cru shaped by the Ronceret climate and organic viticulture

The Estate

Founded in 1974 in Meursault, Burgundy, by Charles-Henri Génot and Marie Boulanger, two Parisian pharmacists passionate about wine, Domaine Génot-Boulanger has grown into a 22-hectare estate spread across some thirty appellations in the Côte de Beaune, Côte de Nuits, and Côte Chalonnaise. Since 2008, the property has been led by Aude and Guillaume Lavollée, who converted the entire vineyard to organic farming, fully certified since 2018, while favoring hands-on vineyard work and minimal cellar intervention.

The Vineyard

The Volnay 1er Cru "Ronceret" comes from a small 0.40-hectare plot of pinot noir planted in 1958. The Ronceret climate lies mid-slope in Volnay, south of Champans, on thin, stony soil resting on a limestone base. As with the rest of the estate, this parcel is farmed organically and harvested entirely by hand.

The Vintage

2014 is generally recognized in Burgundy as a vintage of good to very good quality, without excessive heat or overripeness, allowing the fruit to retain freshness and aromatic precision through to harvest.

Winemaking and aging

The Volnay 1er Cru "Ronceret" 2014 undergoes spontaneous fermentation with indigenous yeasts in wooden vats over 20 to 25 days, with gentle extraction achieved through a few punch-downs and pump-overs. The wine is then aged for 12 months in oak barrels, including 20% new wood, followed by 6 months in vat before bottling, without filtration.

Grape Varieties

100% pinot noir.