Previously labelled Prélude and now named after the winegrower’s youngest, Elisa, this is the first Pouilly in the range. It’s drawn from the domaine’s younger vines, and shrewd yields and precise farming elevate this above the norm. The vineyards cover the gamut of Pouilly’s soil types from a selection of lieux-dits, including limestone, silica and flint. The grapes are pressed as bunches with some crushing for structure, and aging occurs in stainless steel tanks on the lees for eight to 12 months. Despite the price, this bottling is the domaine’s smallest. It’s also the most citrusy, oozing fleshy ripe lemon, grapefruit pith and flecked with florals and juicy white fruit, all neatly cosseted by chalky salinity. It’s a great window into the Pabiot style.

Pabiot’s first single-terroir Pouilly-Fumé comes from mature vines in Tracy-sur-Loire on caillottes, a weathered limestone soil of Portlandian origin with lots of stones on the surface. Specifically, Aubaine is hand-harvested from one hectare of Les Champs de Cris high above the river on a plateau—a vineyard Pabiot describes as “a joy to work”. Aubaine and Luminance are made identically. Both are hand-harvested, naturally vinified and raised mostly in concrete—with 20% old oak and porcelain amphora—for 18 months. So, the difference comes down purely to the two terroirs: caillottes versus terres blanches.

Aubaine translates as ‘something to appreciate’, and this is the marginally more approachable of the two single-vineyard wines we offer today. It shimmies out of the glass with smoky yellow fruit, ground almond and marjoram herbal tones. Riper citrus notes on the palate join gliding texture, all framed by cool, zesty structure. It’s easy to see why Pabiot has had his run-ins with the appellation’s tasters; for all the best reasons; there’s nothing typical about this stimulating Blanc Fumé de Pouilly.

Formerly called Prédilection, this cuvée comes from a parcel of vines planted on terres blanches, or Kimmeridgian marl. This beautiful, steep, terraced vineyard close to the cellar in Les Loges was planted by Didier Pabiot, and the vines are now 50 years old on average. The very poor soil has an active lime content of over 70%, which makes the vines struggle, giving a saltier, more coiled style than Aubaine. In Burgundy terms, you could imagine the difference between Chablis and the Côte d’Or.

Luminance is a statement wine in the best sense, resonating with a level of mouthwatering vinosity and seamless flavour seldom seen in the region. The palate is polished, pure and tense, with a grippy density packed with chalky grip and wisps of smoke overlying the swell of quince, apricot stone and touch of exotic richness. Already exciting, it has the potential to grow into an enthralling Pouilly-Fumé, given the chance. 

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.

Given its size, Sancerre is home to a disproportionate number of France’s great rosé wines. Think, to name a few, Alphonse Mellot, Cotat and Vacheron. We have only been shipping this rosé in recent vintages because (to be honest) we didn’t know it existed until then. We asked Gérard why he hadn’t offered us the wine before. “You didn’t ask,” he replied. There’s a lesson there. Anyway, this gorgeous rosé is drawn from 35- to 50-year-old Pinot Noir vines—explicitly grown to make rosé—on the steep hillside of Chavignol. Boulay selects from roughly 0.8 hectares, sometimes across a little more in vintages that are difficult for reds (which 2023 wasn’t).

This fruit was hand-harvested and macerated for 24 hours. The press wine and free-run juice were fermented wild (vinified separately). Boulay blocks the malolactic conversion to keep tension, and no oak is involved. The new release opens with mineral-accented red berries, juicy, mouthwatering watermelon, mint and orange peel. Bustling with clarity and crunchy vibrancy, the palate is pure silk, with an array of pretty red fruit and grape-skin flavours punctuated by crunchy freshness. Great length, too. A serious and seriously delicious Chavignol rosé. 

Le Clos de Beaujeu is one of Boulay’s thoroughbred historic sites. Boulay farms two parcels in this terroir, including one within the original clos of this vineyard, established by the monks of Beaujeu in the Middle Ages. This parcel is historically known as Le Grand Clos. For this reason, Boulay names this wine Clos de Beaujeu rather than the more ubiquitous Cul de Beaujeu. In his book Le Vignoble de Chavignol, Thibaut Boulay notes that this vineyard first appears in documents dating to 1328 as the Clausus de Bellojoco, indicating this terroir’s age-old origins. 

Vines on this slope of Kimmeridgian limestone and clay (terre blanches) sit between 30 and (a remarkable) 110 years old. The soils here are particularly rocky—limestone-rich and strewn with fossils—making this parcel difficult to farm. A second, even steeper parcel at a 60% gradient lies closer to the village. These southeast-facing plots make the Clos de Beaujeu the source of some of the domaine’s most structured and nervy wines. This cuvée ferments spontaneously and rests in large, upright cask (60%) and three- and four-year-old 300-litre barrels (40%) for 10 months.  

The 2022 season has yielded a special Clos Beaujeu that promises to age for decades. Right now, there is a racy, floral and mineral attack underscored by citrus oil, while the palate is long and seamless, wreathed in sea spray and Mirabelle plum favour with a savoury edge. Closes with exceptional focus and grip on the long and still quite reserved finish. Fabulous. Gerard Boulay recently opened a 2001 for us that was singing. This wine also has decades ahead of it, yet is so well-balanced that those curious can certainly drink it in its youth with great pleasure. 

First made as a single parcel in 2010, La Côte comes from the majestic La Grande Côte vineyard (sometimes referred to as La Côte d’Amigny), a south/southeast-facing hillside on the outskirts of Chavignol. La Côte has quickly become one of the heavyweights of Boulay’s range. This is the domaine’s coolest terroir and the last to be picked. The site’s pure Kimmeridgian limestone soils and the late picking date deliver density and absurd precision on the palate. Vinified and aged in three- and four-year-old barrels, the terroir gives a more expressive style than Monts-Damnés, yet one that still bristles with tension and mineral notes.

If the vines are still relatively young by this domaine’s standards (a good 20 years all the same), they nevertheless express the mineral essence of this limestone terroir with incredible intensity. As always, La Côte is the most open of the single-vineyard wines, this year leading with ripe citrus—in the orange/bergamot spectrum—and crystalline passionfruit aromas. The palate is deep, complex, radiant and focused, with a great core of spicy fruit, driving acids and lovely purity, tapering to a super long, chalk-licked finish. It has everything to go toe-to-toe with a top Premier Cru Burgundy. 

This rare bottling comes from just 0.4 hectares of 70-year-old vines in the Comtesse lieu-dit at the chalky epicentre of Les Monts-Damnés. For hundreds of years or more, locals have considered this vineyard the finest single terroir of Chavignol. According to Thibaut Boulay, the first mention of the ‘Montdampni’ appeared in documents held by the Abbaye de Saint-Satur in 1252. In his Le Vignoble de Chavignol, Thibaut then reminds us that at the Universal Exhibition in Paris in 1878, the Comtesse lieu-dit was already considered a true star of the Sancerrois, its wines served on the most renowned tables of northern France. As another marker of its historical reverence, the Comtesse parcel was only grafted after 1945; before that, it remained the last ungrafted white vineyard in France, as La Romanée-Conti was for red grapes. 

The soil composition is pure Kimmeridgian limestone and consists of a miserly 30- to 40-centimetre layer of topsoil over solid limestone bedrock. This brings intense minerality and warmth as the rocky soil absorbs the sun’s heat and re-radiates it at night. Yet it is also a cooler, less exposed place, so it always produces fully ripe fruit and intense freshness while also finer and more restrained than a typical Monts-Damnés—hence, the historical fame. 

This has diamond-cut clarity allied to perfectly ripe fruit intensity that are the hallmark of this release—and there’s also something more elemental. Again, the sunny season has done nothing to blunt the razor-edge precision of this grower’s Sancerre. Marked by the soil rather than the sun, this wine often incorporates the greatest elements of all Boulay’s vineyards. It has a seductive texture and nectarine-like fruit, yet also thoroughbred restraint, great line, mineral clarity, and box-office chalky length. A Grand Cru in all but name, 20 years will not weary this astonishing young Sancerre.