The grapes to produce the Vosne-Romanée “Les Jacquines” Jean-Claude Boisset were hand picked and sorted into perforated 20kg crates. The second sorting took place in the winery, when the fruit was gravity fed into tanks with 50% of the fruit left as whole cluster, the remaining 50% destemmed. Total maceration lasted for 17 days including three days of cold maceration at 12°C. Fermentation took place with indigenous yeasts and infrequent pigéage. The wine was aged for 16 months on its lees without racking, using a proportion of 30% new French oak (lightly toasted). The wine was lightly filtered but not fined before being bottled by gravity.
Vosne-Romanée is located at the heart of the Côte de Nuits, between Vougeot and Nuits-Saint-Georges. The ‘Les Jacquines’ vineyard is located in the south of the village at the limit of Nuits-Saint-Georges appellation. The vines here are 50 years old with low yields due to de-budding. Green harvest is done if needed, as well as careful working of the soil using very limited amount of fertilizers and conducting environmentally friendly pest management. Although it is not certified, this vineyards is farmed entirely organically.
Jean-Claude Boisset is a family-owned wine company founded in 1961. Jean-Claude’s first parcel of land was located in Gevrey-Chambertin and today the company is based in Les Ursulines, a former convent in Nuits-Saint-Georges, and run by his children Jean-Charles and Nathalie. In 2018, they opened a new state-of-the-art winery, which reflects their modern, technical approach to winemaking. In 2002, Jean-Charles recruited Grégory Patriat, who had previously worked at the legendary Vosne-Romanée producer Domaine Leroy, to revitalise and reinvent the house. He transformed Boisset into a ‘viniculteur’, working closely with the growers, guiding the wines from vine to bottle to achieve the desired quality. In order to create concentrated, beautifully well-rounded wines which are naturally expressive of their individual appellation, Grégory practises minimal intervention winemaking. Each plot is picked separately and hand sorted to ensure optimal maturity. Sulphite levels are low and the wines are fermented exclusively by natural yeasts, with rarely more than 30% new oak used on a wine.