Jean-Claude Boisset, Chambolle-Musigny

France | 2018

£60 a bottle

Jean-Claude Boisset, Chambolle-Musigny is garnet in colour with hints of purple, the nose exhibits complex aromas of blackberries, violets, spice and toasty notes. On the palate, it has a lovely mouthfeel, while still fresh and delicately scented, with more pronounced tannins evident on the long, structured finish.

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Chambolle-Musigny is one of the smallest and most parcellated appellations of the Côte de Nuits whose Grand Crus are among Burgundy’s rarest and most collectable wines. Boisset’s Village Chambolle comes from massale selected vines from 5 ‘lieux dits’ located around the village, including Creux Baissants, Pas de Chat, Derrière le Four and the famed Clos de l’Orme, which many growers believe to be as good as their Premier Cru sites. Boisset’s Chambolle vines have been farmed organically since 2008. The soils are very infertile and their base of hard limestone, topped by a thin layer of Bathonian limestone, ensures good soil drainage and contributes to the precise, sensual character of their Chambolle. Production is very small; Boisset produces just 2000- 2500 bottles of Chambolle Village depending on the vintage.


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. Grégory Patriat, who had previously worked at the legendary Vosne-Romanée producer Domaine Leroy, joined in 2002 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 2018, they opened a new state-of-the-art winery, which reflects their modern, technical approach to winemaking.

Grape Variety

100% Pinot Noir

The grapes were handpicked and collected in 20kg perforated crates. They were sorted a first time in the vineyard and a second time on the sorting table when they arrived at the winery. The grapes were 50% destemmed but not crushed and were gravity- fed into a small fermenting vat. Maceration with 50% whole clusters lasted a total of 23 days including one week of cold maceration (12°C). Fermentation used indigenous yeasts only. Infrequent punching of the cap (eight maximum). The wine was aged on the lees for 16 months with no racking using a proportion of 40% new French oak barrels.

Food Match

Serve cool to show its best. The perfect partner with roast lamb, Autumnal stews or hearty risotto.

Alcohol Percentage


Additional information

Country of Origin



Alcohol Percentage


Grape Variety




Vegetarian, Vegan


Light & Easy Drinking Reds

Food Pairing

Red Meats, Roast Lamb


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