Jean-Claude Boisset, Charmes Chambertin Grand Cru

Jean-Claude Boisset, Charmes Chambertin Grand Cru

Vintage: 2020

VintageProduct CodeFormatClosureAvailability
2020BO219B206 x 75ScrewcapAvailable

Jean-Claude Boisset is a family-owned wine company founded in 1961, with their first parcel located in Gevrey-Chambertin. Today the company is based in Les Ursulines, a former convent in Nuits-Saint-Georges and is run by brother and sister duo Jean-Charles and Nathalie Boisset. In 2018, they opened a new state-of-the-art winery, reflecting their modern, technical approach to winemaking.

Since 2002, the wines have been made by Grégory Patriat. Previously head viticulturist and assistant winemaker at the legendary Domaine Leroy, Grégory has brought a detailed, vineyard-led approach to Jean-Claude Boisset. This approach is mirrored in Grégory’s winemaking, resulting in wines that reflect their origins with a harmony of freshness and fruit expression. After tasting the 2021 vintage, Jancis Robinson wrote that she “was utterly knocked out by the balance and refinement of Grégory Patriat’s wines at J-C Boisset”.

Today, Grégory makes 45 wines from across the Côte d’Or, working closely with his team of growers throughout the year. He gets just as excited about his plot of Grand Cru ‘Clos de la Roche’ (from which he has been buying fruit since 2002) or his vines in Chambolle-Musigny (which includes a parcel of the Premier Cru ‘Clos de l’Orme’), as he does with his Aligoté, his Fixin Blanc or other lesser-known appellations.

His philosophy is simple: work with old, massal selection vines that produce highly concentrated, low-yielding fruit. In the cellar, he is non-interventionist, preferring to let the fruit express itself. “70-80% of the quality comes from the vineyard,” he says. Vinification for the reds is in large, open-topped oak foudres, while the whites are fermented in Chassin barrels. Since 2007, Grégory has introduced larger 450-litre barrels to reduce the influence of oak.

Grégory’s wines have won no fewer than 74 medals and 13 trophies from prestigious competitions over the past eight years, including the International Wine Challenge ‘Clos de la Roche’ Trophy, which he has won five times.


Gevrey-Chambertin covers one of the biggest areas of the Côte de Nuits, with 330 hectares in production, 85 hectares of which cover nine Grand Crus including Charmes-Chambertin. The Grand Cru hills face south-east and begin to the south of Gevrey-Chambertin. Charmes-Chambertin occupies the lowest and most shallow slopes of th Grand Cru belt, close to the border with Morey-Saint-Denis. The thin, pebbly soil of Charmes Chambertin Grand Cru, with a high levels of active limestone, gives gentle long-lived wines of depth and finesse.


2020 in Burgundy was characterised by hot and dry conditions, resulting in an early harvest that took place on the 5th September. After a mild spring, temperatures climbed and then remained consistently warm throughout the majority of the summer months, greatly reducing any risk of disease in the vineyard. Unfortunately, with their characteristically thin skins, a portion of the Pinot Noir grapes were affected by sunburn and had to be removed before harvest. However, those that were left were of superb quality, with high colour and aromatic intensity. Grégory Patriat is excited by the potential of the 2020s: “Lots of lovely colour in the reds, with very high polyphenol content, firm tannins and excellent levels of acidity. Looks set to be a year with great cellaring potential."


The hand-harvested grapes were carefully sorted at the vineyard and transferred into ventilated crates for transportation to the winery. Upon arrival, they underwent a second selection process to ensure that only those in pristine condition were used. After sorting, all of the grapes were gravity-fed into tank, where they were destemmed without any crushing. Gravity is used to move the wine around the cellar to avoid damaging the delicate Pinot aromatics. Maceration on the skins lasted 17 days, including four days at a cold 12°C. Fermentation took place, using indigenous yeasts, with three punch downs to further extract flavour and tannins. After fermentation, the wine was racked to 45% new oak, where it continues to age.

Tasting Notes & Technical Details

Alcohol (ABV)