2017 Moillard-Grivot Nuits St. Georges Aux Boudots

Moillard is an historic name in the Côte d’Or. But as a label it has often been confusing. The domaine started in 1848 when a young man named Symphorien Moillard married Margueritte Grivot, the daughter of a vineyard owner. In the many generations since then new vineyards were acquired, older parcels divided up for inheritance, and in true Burgundian style labels were often modified to reflect generational changes in the management of the domaine, or new parts of the domaine. Labels have included Thomas-Moillard, Moillard, Moillard-Grivot and Maison Moillard. By the early 21st century the estate had become a major player in the Côte d’Or, as a producer and a negociant. However today the Moillard extended family no longer owns the domaine or the maison. With more than 65 shareholders, most of them family members, disagreements arose and in 2005 some 30 acres of prime vineyards were sold off to Domaine Dujac and Etienne de Montille. In 2008 the remainder of Molliard was sold to Vincent Sauvestre, a major producer, negociant and land owner in Burgundy and elsewhere. Sauvestre owns the negociant Jean-Baptiste Béjot and more than 740 acres throughout Burgundy, Provence and Languedoc.

Aux Boudots is a 15.8-acre Premier Cru vineyard in the appellation of Nuits-Saints-Georges, in Burgundy’s Cote de Nuits. Located at the northern end of Nuits-Saints-Georges, the vineyard is just across the appellation division from Vosne-Romanee’s Premier Cru Les Malconsorts. Because there are no Grand Cru vineyards in Nuits-Saints-Georges, the appellation’s considerable reputation rests on its excellent Premier Crus. Aux Boudot is 250-290 meters above sea level, a near ideal elevation, and the soil is limestone, gravel and clay. Burgundy writer Clive Coates has noted that Aux Boudot “is altogether more Vosne in character than Nuits.”

This red wine is relatively light and can pair with a wide variety of foods. The grape prefers cooler climates and the wine is most often associated with Burgundy, Champagne and the U.S. west coast. Regional differences make it nearly as fickle as it is flexible.