Domaine Jean-Marc Boillot is located in Pommard but it offers a wide range of wines not only from Burgundy but also from Languedoc. The domain totally owns 10 hectares of vineyards, which are farmed organic but without certification. The current winemaker of the domain is François Alzingre who is faithful to the natural approach in vinification.

Top wines of the domaine are: Montrachets Grand Cru Bâtard-Montrachet, Corton-Charlemagne Grand Cru, Montrachet Grand Cru. Montrachets Grand Cru Bâtard-Montrachet 2010 scored 96, Corton-Charlemagne Grand Cru 2001 scored 96, Montrachet Grand Cru 2001 scored 96 by The Wine Advocate.

Robert Parker comments on Montrachets Grand Cru Bâtard-Montrachet 2010: “The 2010 Batard-Montrachet is impeccably refined, seamless and beautiful. Floral, minty notes develop in the glass, adding considerable lift and refinement as the wine opens up in the glass. Saline notes develop on the mid-palate and through the finish. This is a vivid, crystalline Batard endowed with notable class and elegance. I find it super refined and classy.”

The current winemaker of domaine Jean-Marc Boillot is François Alzingre. He is the successor of his father-in-law Jean-Marc Boillot - the founder of the domaine.

Jean-Marc Boillot started his own domane in 1985 with some rented vines in Pommard, as his previous experience in winemaking included malting wine for Olivier Leflaive Freres. Later on, he inherited vineyards from his grandparents, which helped him to build a successful business. In 1998, the Jean-Marc Boillot estate expanded into Languedoc-Roussillon, where it produces a range of Vins de Pays d'Oc. Since 2016 the domaine has been run by his daughter Lydie Alzingre and her husband François Alzingre.

Domaine Jean-Marc Boillot is farmed organic but without certification. Manual harvesting is conducted. The grapes are sorted and then transported to the winery where they are poured directly.

Vinification of the white wines includes pneumatic pressing of the whole bunches, settling for 24 hours, conservation on fine lees, and 100 percent alcoholic fermentation in oak barrels. Fermentation is 100 percent malolactic. Breeding lasts 11 months, no rackings, but lees-stirring once a week is conducted. New woods in barrels are 25 percent. After the testing, filtration and fining, the wines are being bottled.

Reds pass through strict sorting and after that grapes are 100 percent destemmed. Vatting lasts 18 to 21 days. Cold pre-fermentation is conducted in closed vats without handling. Alcoholic fermentation and maceration are done at high temperatures. After that vertical pressing is used. Breeding starts with 100 percent malolactic fermentation and lasts 13 months without racking. New woods in barrels are 30 percent. After the filtration bottling is done.