The domaine itself remains an enigma. It’s a very old-fashioned approach. There’s no website, no visits, no marketing. These folks consider themselves farmers, and truth be told probably spend as much time hunting in the Burgundy hills as anything else. But therein lies much of the charm, comparisons with Coche-Dury aside.
The wines across the three ‘labels’ are all made at the cellar in Meursault. No herbicide or fertiliser is used in the vineyard. Harvest and sorting are done manually. Wines are fermented wild in barrel, thereafter raised in oak for 18-21 months, with up to 40% new oak used for the top cuvées. Fined but not filtered. On top of that, the vines mostly carry a decent amount of age – some 60 years plus – all closely tended by hand before what Pierre Boisson calls ‘slow, patient winemaking with not too much oak and minimal lees stirring’.