Domaine Génot-Boulanger is a 27.5 hectares large domaine. The vineyards have been cultivated according to organic principles for a long time, with certification since 2018. The current winemaker is Guillaume Lavollée.

The domaine has 30 appellations established across the Côte de Nuits, Côte de Beaune, and Côte Chalonnaise.

The three top wines of the domaine are: Puligny-Montrachet Premier Cru La Garenne, Corton-Charlemagne Grand Cru, and Chassagnes-Montrachet Premier Cru Les Vergers.

The Puligny-Montrachet Premier Cru La Garenne 2011 scored 93, the Corton-Charlemagne Grand Cru 1996 scored 91 - 94, the Chassagnes-Montrachet Premier Cru Les Vergers 2011 scored 90 by the Wine Advocate.

Robert Parker said: “Tasted blind at the Burgundy 2011 horizontal tasting in Beaune. The Puligny-Montrachet 1er Cru La Garenne 2011 from Genot-Boulanger has a more reserved nose compared to Faiveley’s: very Puligny-like, unwinding nicely in the glass. The palate is crisp and taut with a fine line of acidity. There is a spicy note at the tip of the tongue, good depth with a saline note on the conservative yet focused finish. This is a pretty Puligny-Montrachet, graceful and yet intense. This would be my pick from the domaine in this vintage.”

Guillaume Lavollée’s style may be characterized as elegant, balanced and powerful.

The current winemaker of Domaine Génot-Boulanger is Guillaume Lavollée.

The domaine was founded in 1974, when Charles-Henri Génot and his wife, Marie née Boulanger, moved to Meursault. Charles-Henri Génot’s family had been pharmacists for twenty generations. Charles-Henri Génot quit this profession, devoting himself to winemaking. He had bought some vineyards in Mercurey and some more parcels in Côte de Beaune.

At the very beginning, the domaine was located at Château de Cîteaux but currently can be found at the modern premises in the Champs de Lin estate. François Delaby, took over Domaine Génot-Boulanger in 1998. His daughter, Aude Lavollée, and her husband, Guillaume Lavollée, have been managing the winemaking since 2008.

Domaine Génot-Boulanger has farmed its vineyards according to organic principles since 2010 and has been certified organic since 2018. Ploughing and composts are widely used in vineyards.

The winemaker does the harvesting manually but doesn’t pick up the bunches late.

The white grapes are crushed before pressing, then vinified. Sulphur is not used during vinification. The lees are not stirred. The wine usually ages 12 months, then transferred to vats for six extra months. White wines are not filtered before bottling.

The red grapes are fully destemmed. The vatting takes place from 3 to 4 weeks. The fermentation lasts from 2 to 3 weeks. There may be only one or two punching downs. The Pinots Noirs are aged for 12 months in oak barrels and then kept for six months more in vats. The red wines are not filtered before bottling.