A markedly more floral nose is both more elegant and more complex with its blend of red and dark currant, earth and soft spice wisps. I very much like the texture as the medium-bodied flavors possess more volume and an abundance of sappy dry extract which buffers the firm tannic spine supporting the more complex and balanced finale. This too should age well. Apr 10, 2024, Allen Meadows' (Burghound.com)
A pepper and spice-suffused nose reflects notes of red and dark cherry along with nuances of plum and warm earth. There is both richness and mid-palate density to the solidly powerful flavors that terminate in a moderately austere and mildly rustic finale. Good aging potential here. Apr 10, 2024, Allen Meadows' (Burghound.com)
This is also reduced enough to mask the nuances of what appear be ripe red berry aromas. More interesting are the energetic and agreeably fresh middleweight flavors that brim with minerality on the youthfully austere, focused and beautifully balanced finale. This is almost delicate with doesn't lack for punch and overall, this too is worth considering. Jan 10, 2024, Allen Meadows' (Burghound.com)
A slightly fresher nose reflects notes of both red and dark cherry along with hints of warm earth. The rich, caressing and almost juicy middleweight flavors possess solid length on the youthfully austere finale that is shaped by relatively fine-grained tannins. Jan 10, 2024, Allen Meadows' (Burghound.com)
A discreet application of wood is present on the ripe yet nicely fresh aromas of a mix of red fruit, warm earth and spice nuances. The round, delicious, caressing and decidedly punch medium weight flavors flash focused power on the youthfully austere and more tension-filled finale. This is really quite lovely and also a wine that should amply repay extended keeping. Jan 10, 2024, Allen Meadows' (Burghound.com)
A slightly more elegant nose freely reveals its aromas of black cherry, pretty floral and more evident spice nuances. The super-sleek and well-detailed medium weight flavors possess excellent punch while delivering slightly better length on the firm, dusty and robust finale. This is not a Chambolle of lace and grace but it's quite good all the same. Jan 10, 2024, Allen Meadows' (Burghound.com)
Reduction flattens the fruit but the innate spice of a fine Clos de Bèze. There is again outstanding volume and intensity to the impressively concentrated and powerful large-scaled flavors that also brim with sappy dry extract that helps to buffers the very firm tannic spine shaping the gorgeously long, youthfully austere and even more complex finale. This isn't quite as mineral-driven as the Chambertin but everything else is in fact comparable. I would observe that in the context of what is typical, this is a big but impeccably well-balanced Bèze. This too is highly-recommended. Jan 10, 2024, Allen Meadow's (Burghound.com)
An equally fresh if slightly riper nose reflects notes of red and dark wild currant, the sauvage and cool spice wisps. There is outstanding concentration to the seductively rich yet notably powerful larger-scaled flavors that exude an evident minerality on the youthfully austere, complex and beautifully long finish. This compact and decidedly firm effort is very impressive and if served blind, could easily pass for a 1er. Jan 10, 2023, Allen Meadows' (Burghound.com)
A strikingly fresh nose combines notes of red cherry, earth and a whiff of herbal tea. The middleweight, lilting and energetic flavors possess a gorgeous texture before concluding in a lingering, balanced and refreshing finale. This moderately structured effort should repay 5 to 8 years of keeping. Jan 10, 2023, Allen Meadows' (Burghound.com)
Brothers Guillaume, 44, and Olivier Boigey, 50, run this tiny 3.15 ha domaine that produces 6 different appellations that includes 3 1ers. And effective with the 2023 vintage, they will have access to a .12 ha parcel in the Echézeaux climat of Les Poulaillères. They both returned to the family domaine in 2015 but they needed funds to purchase the necessary equipment. As such the first vintage under the Domaine Boigey Frères label was 2019. I met with Guillaume who explained that their approach in the vineyards is to use organic treatments whenever possible. The harvest is done manually, sorted at the cuverie and the fruit is given a 7-to-9-day cool maceration using no stems. A 14-to-16-day vinification period follows using only indigenous yeast. Once the fermentations are finished, there is an extended lees settling period to be sure to barrel down into 30 to 50% new wood with the cleanest lees possible. The élevage period typically lasts between 12 and 16 months and the wines are given a polishing filtration, before being bottled under natural cork. Guillaume noted that they bottled the 2018 vintage using the Diam brand of composite cork but then switched to 25 mm natural cork (24 mm is standard). The wine style that the brothers want to produce is one that is fruit forward with a mouthfeel that is a combination of finesse and balance. While 2021 was my first visit to the domaine, I would observe that what the domaine is producing is consistent with their stated objective. I would add that the quality they obtained in a difficult vintage suggests that this is a domaine to watch carefully as quality will almost certainly continue to improve. The importers for the domaine are in the process of being changed so I don't have current information at this time. bottled in August 2022 (https://www.burghound.com/tnsearch/index.php)
Brothers Guillaume, 44, and Olivier Boigey, 50, run this tiny 3.15 ha domaine that produces 6 different appellations that includes 3 1ers. And effective with the 2023 vintage, they will have access to a .12 ha parcel in the Echézeaux climat of Les Poulaillères. They both returned to the family domaine in 2015 but they needed funds to purchase the necessary equipment. As such the first vintage under the Domaine Boigey Frères label was 2019. I met with Guillaume who explained that their approach in the vineyards is to use organic treatments whenever possible. The harvest is done manually, sorted at the cuverie and the fruit is given a 7-to-9-day cool maceration using no stems. A 14-to-16-day vinification period follows using only indigenous yeast. Once the fermentations are finished, there is an extended lees settling period to be sure to barrel down into 30 to 50% new wood with the cleanest lees possible. The élevage period typically lasts between 12 and 16 months and the wines are given a polishing filtration, before being bottled under natural cork. Guillaume noted that they bottled the 2018 vintage using the Diam brand of composite cork but then switched to 25 mm natural cork (24 mm is standard). The wine style that the brothers want to produce is one that is fruit forward with a mouthfeel that is a combination of finesse and balance. While 2021 was my first visit to the domaine, I would observe that what the domaine is producing is consistent with their stated objective. I would add that the quality they obtained in a difficult vintage suggests that this is a domaine to watch carefully as quality will almost certainly continue to improve. The importers for the domaine are in the process of being changed so I don't have current information at this time. Jan 10, 2023 (https://www.burghound.com/tnsearch/index.php?id=293370)
A moderately toasty nose freely reveals its combination of red and dark pinot fruit, pretty floral nuances and a hint of forest floor. The punchy and beautifully textured flavors are also on the lighter side while brimming with minerality on the youthfully austere finale. This is one of those wines that is surprising in that it isn't especially dense yet it packs excellent flavor authority. Jan 10, 2024, Allen Meadows' (Burghound.com)
Brothers Guillaume, 44, and Olivier Boigey, 50, run this tiny 3.15 ha domaine that produces 6 different appellations that includes 3 1ers. And effective with the 2023 vintage, they will have access to a .12 ha parcel in the Echézeaux climat of Les Poulaillères. They both returned to the family domaine in 2015 but they needed funds to purchase the necessary equipment. As such the first vintage under the Domaine Boigey Frères label was 2019. I met with Guillaume who explained that their approach in the vineyards is to use organic treatments whenever possible. The harvest is done manually, sorted at the cuverie and the fruit is given a 7-to-9-day cool maceration using no stems. A 14-to-16-day vinification period follows using only indigenous yeast. Once the fermentations are finished, there is an extended lees settling period to be sure to barrel down into 30 to 50% new wood with the cleanest lees possible. The élevage period typically lasts between 12 and 16 months and the wines are given a polishing filtration, before being bottled under natural cork. Guillaume noted that they bottled the 2018 vintage using the Diam brand of composite cork but then switched to 25 mm natural cork (24 mm is standard). The wine style that the brothers want to produce is one that is fruit forward with a mouthfeel that is a combination of finesse and balance. While 2021 was my first visit to the domaine, I would observe that what the domaine is producing is consistent with their stated objective. I would add that the quality they obtained in a difficult vintage suggests that this is a domaine to watch carefully as quality will almost certainly continue to improve. The importers for the domaine are in the process of being changed so I don't have current information at this time. Jan 10, 2023 (Burghound.com)
Brothers Guillaume, 44, and Olivier Boigey, 50, run this tiny 3.15 ha domaine that produces 6 different appellations that includes 3 1ers. And effective with the 2023 vintage, they will have access to a .12 ha parcel in the Echézeaux climat of Les Poulaillères. They both returned to the family domaine in 2015 but they needed funds to purchase the necessary equipment. As such the first vintage under the Domaine Boigey Frères label was 2019. I met with Guillaume who explained that their approach in the vineyards is to use organic treatments whenever possible. The harvest is done manually, sorted at the cuverie and the fruit is given a 7-to-9-day cool maceration using no stems. A 14-to-16-day vinification period follows using only indigenous yeast. Once the fermentations are finished, there is an extended lees settling period to be sure to barrel down into 30 to 50% new wood with the cleanest lees possible. The élevage period typically lasts between 12 and 16 months and the wines are given a polishing filtration, before being bottled under natural cork. Guillaume noted that they bottled the 2018 vintage using the Diam brand of composite cork but then switched to 25 mm natural cork (24 mm is standard). The wine style that the brothers want to produce is one that is fruit forward with a mouthfeel that is a combination of finesse and balance. While 2021 was my first visit to the domaine, I would observe that what the domaine is producing is consistent with their stated objective. I would add that the quality they obtained in a difficult vintage suggests that this is a domaine to watch carefully as quality will almost certainly continue to improve. The importers for the domaine are in the process of being changed so I don't have current information at this time. Jan 10, 2023(https://www.burghound.com/tnsearch/index.php?id=293372)
Brothers Guillaume, 44, and Olivier Boigey, 50, run this tiny 3.15 ha domaine that produces 6 different appellations that includes 3 1ers. And effective with the 2023 vintage, they will have access to a .12 ha parcel in the Echézeaux climat of Les Poulaillères. They both returned to the family domaine in 2015 but they needed funds to purchase the necessary equipment. As such the first vintage under the Domaine Boigey Frères label was 2019. I met with Guillaume who explained that their approach in the vineyards is to use organic treatments whenever possible. The harvest is done manually, sorted at the cuverie and the fruit is given a 7-to-9-day cool maceration using no stems. A 14-to-16-day vinification period follows using only indigenous yeast. Once the fermentations are finished, there is an extended lees settling period to be sure to barrel down into 30 to 50% new wood with the cleanest lees possible. The élevage period typically lasts between 12 and 16 months and the wines are given a polishing filtration, before being bottled under natural cork. Guillaume noted that they bottled the 2018 vintage using the Diam brand of composite cork but then switched to 25 mm natural cork (24 mm is standard). The wine style that the brothers want to produce is one that is fruit forward with a mouthfeel that is a combination of finesse and balance. While 2021 was my first visit to the domaine, I would observe that what the domaine is producing is consistent with their stated objective. I would add that the quality they obtained in a difficult vintage suggests that this is a domaine to watch carefully as quality will almost certainly continue to improve. The importers for the domaine are in the process of being changed so I don't have current information at this time. Jan 10, 2023(https://www.burghound.com)
Weber indicated that the yield was about 25 hl/ha in 2021. An overtly floral-suffused nose of red currant and dark raspberry displays a background hint of herbal tea. There is focused power to the nicely detailed if only moderately dense flavors that exhibit very fine length on the balanced and youthfully austere finale. This could use better depth though given the underlying material and structure, more should reasonably develop. Apr 10, 2023, Allen Meadows (Burghound.com)
Much like the Bonnes Mares, there is a plethora of floral elements adding a touch of elegance to the decidedly cool and airy aromas of wild berries, earth and a smoky component. There is excellent density and richness to the powerful and muscular yet relatively refined mineral-driven flavors that terminate in a youthfully austere, linear and built-to-age finale. Patience strongly recommended. Apr 10, 2023, Allen Meadows (Burghound.com)
Here too the nose is firmly reduced and the palate flirts with it as well. The tannins are notably fine-grained with excellent detail and minerality on the youthfully austere finale. This is very tough to judge in its present condition but assuming that it cleans up appropriately, my predicted range is probably close. Jan 10, 2023, Allen Meadow's (Burghound.com)
A more floral if somewhat less spice-suffused nose speaks mostly of red raspberry, soft earth and a hint of exotic tea. The sleek and utterly delicious medium weight flavors possess equally good energy that carries over the youthfully austere, long and mildly rustic finish. This is somewhat firmer than the Monthélie and a wine that will need at least a few years to unwind. I would further note that this too is unusually good for what it is. Apr 10, 2023, Allen Meadows' (Burghound.com)
