Localization: Cote d'Or, Burgundy, France
Tasting Notes: On the nose opens with hints of yellow fruit and honey. On the palate, it is generous and delicate at the same time, with a crystalline freshness and finish in which minerality takes its place.
Notes: Manual harvesting is followed by a slow and progressive pressing that allows the extraction of the richest juice. The static decantation for a dozen hours allows clarifying the must which is then moved into the barrels for alcoholic fermentation. Each vineyard plot is pressed, vinified, and aged separately to allow the most complete expression of their terroir. Careful monitoring is performed to obtain the richness, complexity and balancing function of the characteristics of each vintage. The wines are aged in new oak barrels for 35% and the remaining barrels for second passage. The barrels are assembled before bottling after aging for 15 to 18 months.
Food Pairing: Taste it at a temperature of 12 ° C paired with scallops with buttered cabbage, roasted prawns, and scampi carpaccio.
The Domain: After World War II, André Boyer inherited the Domaine from his mother Lucie, who up until then had been running the winery entirely by herself. In 1945 André married Juliette Devèze who was born and raised in the adjoining village of Puligny Montrachet. Their son, Yves, continued his family's tradition and married Marie Cécile Martenot, the daughter of a winemaker in Meursault. Their son, Vincent Boyer, is now the newest owner of the Domaine.
The Domaine has in total 10 hectares of vineyards spread across various locations of the Côte de Beaune including Meursault, Puligny-Montrachet, Auxey-Duresses and Pommard. From 1997 to 2007 the Domaine acquired more parcels of land giving them a wider selection of appellations including Meursault "Les Tillets", Meursault 1er Cru "Les Perrieres", and Puligny-Montrachet 1er Cru "Le Cailleret".
The vines and soil give the wine its great quality which is why it is important to manage them with both respect and care. To ensure that the wine produced is of high quality, traditional methods are used involving little or no product (sprays, chemicals, etc.) soil cultivation, crop care, green harvest, and handpicking. Using these old-fashioned methods and less machinery allows for the wines to develop naturally which means they are very similar to organic winemaking, however, they don't have the 'Bio' label.