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Jumping straight in at the deep end, Boulay’s entry-level is drawn from mature, 35- to 50-year-old vines rooted entirely in the limestone soils of Chavignol. The multiple sites are largely slopes on the Chavignol hillside terroirs of Les Chasseignes, Les Longues Fins and La Rue de Veaux. This is quite distinct from most Sancerre derived from the plains, with more fertile and productive soils. Importantly, Boulay also includes fruit from younger vines on the “star” terroirs of La Grande Côte, Clos de Beaujeu and Monts Damnés.
The juice ferments spontaneously and rests for eight months in tank, on lees, with a small volume also fermented in a single large wooden cask. This is the only blended cuvée in the Boulay lineup, yet even here, we can taste the finesse, texture and stony/earthy/salty minerality that has made this humble grower one of France’s most respected vignerons.
It’s a fleshier release than last year, and you can look forward to flavours of intense candied citrus, sweet herbs, Kaffir lime and white stone fruit intertwined with a lovely rocky texture alongside deliciously salty, mineral vibrancy, caraway spice and mouthwatering phenolic structure. It finishes with stony definition, chalky cut and great length. The first wine in the range is already one of the finest expressions of Sauvignon Blanc you are likely to find.