Renaud Boyer cultivates his 5-hectares by hand and horse with great
passion following strict organic and natural principles when making his
wine, without additives or sulphur. From his holdings on the chalky
fossilised soils of Saint Romain (40% of production come from these
vines), the stony limestone plot of Les Reuchaux in Puligny-Montrachet
to the clay heavy soils of Beaune, these are truly pure wines.
Renaud, originally from Meursault, trained to be an engineer before
switching careers and becoming a vigneron of land in Saint-Romain,
previously belonging to uncle Thierry Guyot, an organics enthusiast who
had been working the vines free of chemicals since the 1980's. He has
since converted to biodynamic status, and is certified by Demeter. The
vines are now spread between the Beaune, Puligny-Montrachet and Saint
Romain. As you might expect of someone who looks to Emmanuel
Houillon, Patrick Meyer and Philippe Jambon for inspiration and
guidance, his work in the cellar is kept to a minimum. The Chardonnays
are directly pressed, slowly over a period of 6-7 hours. Pinot Noir is
whole-bunch macerated for approximately three weeks. There are no
pump overs and only one pigeage is done at the end of maceration.
Renaud is not looking for extraction or colour, instead choosing purity
and favouring immediacy He works with gravity for transfer to barrel
where the wines remain on lees for a minimum of twelve-months ageing.
All wines are unfined and unfiltered, and Renaud stopped adding
sulphur in 2008.
This is a delicious plumper style of Pinot - all fruit and spice.