Pierrick Bouley is the sixth generation of the BOULEY family to lead the estate, which was originally known as R & P BOULEY. He began working on the estate full-time in 2009, and in 2014, he took over from his parents. Most of the vines on this property are old (about 50 years old on average) and are distributed throughout 9 acres and 41 parcels.
Pierrick is gradually modifying the way he works his vines, adopting a more « organic » and « natural » approach inspired by biodynamic principles. The estate is now converting to organic farming, with the 2023 vintage being the first to receive certification.
To minimize compacting the soil and promote water drainage, Pierrick limits the number of tractor passages in the vineyards. He uses a very old pruning method called « Guyot Poussard » which favors two sap flows, on both sides of the vine (instead of one). When the weather is fine, no weeding and almost no cutting of branches because, since 2020, 100% of the vines are trellised. For treatments, only contact products are used in association with plants. No insecticides, weed killers, or anti-rot products are applied. Rigorous disbudding, drastic selection of grapes, yields are naturally regulated thanks to the age of the vines. Pierrick likes elegant wines, fine but relatively powerful and long in the mouth.
The harvest is done manually in boxes, the grapes are sorted, destemmed, and not crushed. No yeast, enzymes, or bacteria. The fermentations take place naturally. Since 2017, no SO2 has been added in winemaking. The wines are then aged for 12 months in French oak barrels (10% to 30% new barrels according to the wine) and slowly filtered through a lenticular filter if necessary before being bottled at the estate.
Pierrick Bouley is the sixth generation of the BOULEY family to lead the estate, which was originally known as R & P BOULEY. He began working on the estate full-time in 2009, and in 2014, he took over from his parents. Most of the vines on this property are old (about 50 years old on average) and are distributed throughout 9 acres and 41 parcels.
Pierrick is gradually modifying the way he works his vines, adopting a more « organic » and « natural » approach inspired by biodynamic principles. The estate is now converting to organic farming, with the 2023 vintage being the first to receive certification.
To minimize compacting the soil and promote water drainage, Pierrick limits the number of tractor passages in the vineyards. He uses a very old pruning method called « Guyot Poussard » which favors two sap flows, on both sides of the vine (instead of one). When the weather is fine, no weeding and almost no cutting of branches because, since 2020, 100% of the vines are trellised. For treatments, only contact products are used in association with plants. No insecticides, weed killers, or anti-rot products are applied. Rigorous disbudding, drastic selection of grapes, yields are naturally regulated thanks to the age of the vines. Pierrick likes elegant wines, fine but relatively powerful and long in the mouth.
The harvest is done manually in boxes, the grapes are sorted, destemmed, and not crushed. No yeast, enzymes, or bacteria. The fermentations take place naturally. Since 2017, no SO2 has been added in winemaking. The wines are then aged for 12 months in French oak barrels (10% to 30% new barrels according to the wine) and slowly filtered through a lenticular filter if necessary before being bottled at the estate.
