Les Ursulines winery set to open this fall

The harvest will see the new home for Jean-Claude Boisset wines come on stream

 

After more than four years of work, the new winery for the Maison Jean-Claude Boisset will finally be completed in time for the 2018 harvest, almost exactly 300 years after the convent of Les Ursulines was built here in 1717.

The harvest of this historic vintage will be delivered under the dome of traditional Burgundian varnished tiles, before entering the hemispherical winery with its wooden vats. Here, the juice will be turned into wine before going into the cellar, where the wines made by Grégory Patriat accompanied by Laure Guilloteau have been aged since 2001. Besides the architectural challenge of constructing such a huge building over these ancient cellars, everything has been designed with one thing in mind: Bringing out the best in the wine.

Environmental concerns were also paramount for the Boisset family. The building features so-called passive design, and consumes very little energy but instead uses natural flows. The construction also recycles elements 

of the existing building, opting for ventilation rather than air-conditioning, etc. Geobiological design is also an integral part of the family values.

The overall design is by Frédéric Didier, architect for the Bâtiments de France et du Patrimoine, and has been conceived to produce wine in a setting integrated into the landscape and local heritage, providing a link between the town and the vineyards, at the crossroads of history.

The site will be open to the public* after the harvests in October, revealing its round, vaulted cellar, the cœur de verre tasting space, its French-style gardens on its telluric axis, the vortex, and its historic axis, the armillary sphere opposite the covered walkway.

Every year since 1961, the Maison Jean-Claude Boisset has produced around 2,000 hectoliters of various Burgundy appellations. The house winemaker has a free hand to make wines without artifice or compromise, resulting in hand-stitched cuvées made along several lines: Laboratory vineyards for the cultivation side, mainly sulfur-free wines, some grown organically, with whites produced on traditional red terroirs and vice-versa. The same philosophy always prevails; a search for perfection through an intense, pure style with smooth tannins.

n integral part of the family values.

The overall design is by Frédéric Didier, architect for the Bâtiments de France et du Patrimoine, and has been conceived to produce wine in a setting integrated into the landscape and local heritage, providing a link between the town and the vineyards, at the crossroads of history.

The site will be open to the public* after the harvests in October, revealing its round, vaulted cellar, the cœur de verre tasting space, its French-style gardens on its telluric axis, the vortex, and its historic axis, the armillary sphere opposite the covered walkway.

Every year since 1961, the Maison Jean-Claude Boisset has produced around 2,000 hectoliters of various Burgundy appellations. The house winemaker has a free hand to make wines without artifice or compromise, resulting in hand-stitched cuvées made along several lines: Laboratory vineyards for the cultivation side, mainly sulfur-free wines, some grown organically, with whites produced on traditional red terroirs and vice-versa. The same philosophy always prevails; a search for perfection through an intense, pure style with smooth tannins.

* By reservation only