Burgundy, France

Camille & Guillaume Boillot

Camille & Guillaume Boillot Guillaume Boillot

The latest generation to take over the reins at the family-run Domaine Henri Boillot are doing things their own way. Guillaume and Camille Boillot count among Burgundy’s brightest young stars. They have now started their own exciting project, of which 2022 was the inaugural vintage. We look forward to following their progress.

Heir to the Boillot dynasty

Guillaume Boillot was born into one of Burgundy’s most famous winegrowing families. He entered the family business in 2008 before finally taking over from his father in 2021. The property has long been an elite producer of white Burgundy, but its reds have also come to the fore since Guillaume began running the show.

New project

Guillaume and wife Camille, who also grew up on a family vineyard, have now established their own domaine. This project will remain small in size but has ambitious aims. The couple want to realise their vision of marrying their love of nature with sustainable, eco-friendly practices to produce elegant, crisp wines that capture the essence of their terroir with every sip. Family is everything for Guillaume and Camille, who hope to pass on the business to their kids Paul, Charlie and Joseph sometime in the future. The children are already watching and learning from their parents – as Guillaume once did from his father Henri.

Vinification Intégrale®

For his whites, Guillaume trusts in the processes that have served his parents well. He presses whole bunches in a vertical press, refrains from stirring the lees (bâtonnage), and keeps the percentage of new oak to an absolute minimum. Guillaume relies on Vinification Intégrale® for his reds – a method in which fermentation on the skins, malolactic fermentation, and subsequent élevage all take place in the same barrel. Each barrel is rotated a number of times a day during fermentation, allowing for a more intense integration of oak as well as giving silkier, rounder tannins. This gentle infusion on the skins results in wines with greater colour, structure and volume.