Vintage 2007

   2007 vintage, bottled in December 2008, you can discover them at the moment below with our comments of tastings but also the first wine critics out some weeks ago.

Our wine comments

Auxey Duresses “Les Clous” 2007

The nose has got a big intensity, on typical fruits like quetsche, and yellow peach. Honeyed and milky notes come to add of the complexity. The mouth is rich and ripe up, with a good woody.

St Aubin 1er Cru 2007

Fine and very floral wine, with notes of honey. The mouth is elegant, fresh on notes of white fruits, with a beautiful lemony length. It is already a big wine with a lot of freshness.

Meursault “Les Charrons” 2007

High quality nose, mainly on dried fruits (apricot, hazelnut), and of beautiful woody notes. In mouth, we win in scale, with a long ageing announced during the woody notes should melt away with this ageing.

Meursault-Genevrières 1er Cru 2007

A discreet nose for the moment but with a big complexity: the whole in wooded one well melted gets involved a floral dominant, with the peach, the buttered milky sweet notes. The mouth is rich, warm, with a beautiful maturity, rather on the bees-wax and the orange zest.

Meursault-Perrières 1er Cru 2007

Very fresh nose, with floral one intense, very fine. Woody mouth, in accordance with the freshness of the nose. Racy, very elegant wine and well-structured.

From Derek Smedley, Wine critic

Auxey-Duresses Les Clous 2007
It is apple and lime fresh on the nose yet there is a richness lurking in the background. On the palate the mix of fleshy pineapple and tropical fruit backed by sweet melon gives the feeling of power and richness. Some freshness is apparent but the ripe power of the fruit tends to dominate.

Saint-Aubin 1er Cru Le Sentier du Clou 2007
The richness on the nose is backed by some lighter mineral and flint. There is depth to the fruit on the palate, ripe melon and pineapple but behind there is the freshness of apple and greengage. The finish has an attractive mix of flavours and good length.

Meursault Les Charrons 2007
The nose is quite light attractively floral behind the fragrance is richer honeyed apricot. The start of the palate has weight, the sweetness nicely balanced by apple freshness and flinty minerals. Towards the finish the honeyed style of Meursault comes through with a powerful mix of apricot and pineapple, depth of fruit but not greatly complex.

Meursault 1er Cru Les Genevrières 2007
The mineral driven floral nose with lime and apple is misleading as the palate is rich and opulent. Greengage and melon lend weight to the palate, the sweetness of honey adding to the fleshiness. Towards the back there is structure, mineral and apple freshness, flint acidity all lifting the flavours and giving a stylish elegance.

Meursault 1er Cru Les Perrières 2007
The racy steely nose, all very flint driven, is so typical of Perrières. The mix of acacia, honeysuckle and apple blossom is charmingly fragrant. There is a honeyed sweetness to the palate but as flint and mineral underpin it does not feel over rich and this combined with fresh greengage gives an it an attractive racy brightness.

From Andreas Larsson, The Wine Guide, Tasted

Meursault “Les Charrons” 2007
Ripe fruit, citrus confit, some chalky notes, the palate has a good structure, some creamy notes, vanilla and fresh butter, fairly long.

Meursault-Genevrières 1er Cru 2007
Ripe yellow fruit, some chalky notes, creamy with some hints of vanilla, medium-bodied and fresh, quite long finish.

Meursault-Perrières 1er Cru 2007
Rich and ripe nose, pure and mineral with crunchy fruit, minerals and a refreshing acidity, structured with a good length, a slight creaminess on the aftertaste


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Vintage 2005

Today, I present you Josselin de Gésincourt

Hailing from France, Josselin de Gésincourt used to be Sommelier in one of the most prestigious 3 star Michelin Restaurant in Paris: La Tour d’Argent.

With his WSET advanced Level and preparing for his Diploma, last level to enter into the Institute of Master of Wine, he decided to leave France, to discover in depth what the other countries are doing.

Being in New Zealand since October 2005, Josselin created the wine list for Partingtons restaurant at the Langham Hotel, Auckland which was awarded Best Wine List in 2007 by Metro magazine.

To enhance even further the Sommelier Art in a restaurant, he decided to join Peter Thornleyand its team at Bracu restaurant, Bombay in May 2007.

 Also in that year he was awarded Best Sommelier of the Year by the New Zealand hospitality industry.

I talk about Josselin, because from his ast passge in France, he was our Sommelier. You can find his tasting notes above.

The specificity is I bottled a part of my 2005 (Without wines from Domaine Boyer-Martenot) in screw cap. There is a discorve offer of this wines here.

2005 Vintage

Auxey duresses les Clous 2005, Sylvie Boyer 

Bright and clear colour of a yellow gold core with a bright rim.
First nose pronounced intensity of floral: Acacia, rose, aubepine which go to exotic aromas of Apricot, peach, and melon.
We are seduced and want some more.
The palate, fresh, intense, with a great opulence is mineral but developing on the exotic fruits: Melon, apricot and whites flours.
The alcohol is medium, balanced with a great freshness.

Due to his youth, it will be a tiny shy but it complexity and aromatic show definitely a great wine.

Superb Artistic work done by Sylvie Boyer.

Concerning the Food and wine match, I think it will go with a fresh starter, some white fish with or/and cooked with exotic fruit.

St Aubin 1er cru les sentiers du clou 2005 Sylvie Boyer

Bright pale yellow core with a golden rim.
The first nose give an explosion of minerality, great aromas of clay, limestone…mix with hints of Butter and cream.
This wine need a great oxygenation to start developing others aromas as Acacia and spices. Fresh palate with a crisp acidity.
Intensity of fruits aromas: Peach, lemon, grapefruit will lift up your palate. Aromas of Wood, Oak, spices, toast and fresh coffee give a good complexity and length.
Fresh and really pleasant, this wine has got some complex aromas. We pass a level up!!!

Extraordinary quality….you need to keep it and let it sleep in your wine cellar before fully enjoying it.

Big potential which goes really well with seafood generally as Oysters, Crayfish, kingfish, marlin. Can go with white meat as Chicken and turkey.

Monthelie 2005 

Bright pale ruby red core with pale violet rim.
First nose is clean and speaking pinot noir fluently: Fresh cherry, prunes and plums with hints of spices as cinnamon, Sichuan pepper.
Great concentration, full body with a lifted complexity of aromas.
Fresh palate developing fine grained tannins which give the skeleton and the structure.
More intensity of flavours: Strawberries, raspberries, cherry and plums with still a lot of spices coming from the barrel. The acidity is fresh. Can I have another glass, please?

Masculine wine which will ask for a couple of years ageing to fully develop it concentration and structure.
Food wise, I will suggest a nice scotch filet, venison, game food with season cooked vegetables.

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Bergman’s Bourgogne

Domaine Boyer-Martenot in Meursault goes back four generations. The new millennium has seen the young generation – Sylvie Boyer and her brother Vincent Boyer – taking charge. After some years together they are now taking the next step, separating Sylvie Boyer’s négociant business from the family domaine, that Vincent Boyer is running.

– After three-four years I feel that this is not working very well, Sylvie Boyer explains. It is very difficult to speak for both companies. People get confused. They don’t know which one is which. That’s why we have decided to separate the two. So I can get more of my own identity.

Together with her brother she is sitting in the office of Domaine Boyer-Martenot on Rue de Mazeray in the eastern part of Meursault, right by Place de l’Europe. The new premises for her négociant business will be on Rue des Plantes at the other end of the village, close to Auxey-Duresses. They both agree on that this will be the last interview they do together for a long time, just to avoid further confusion.

– My first vintage was 2003, Sylvie Boyer continues. That was when I started my own business. At the same time I was handling the marketing for the family domaine. I did a website under my name, with the family domaine included as a subsection.

After a brief period together with their father Vincent Boyer is now in charge at Domaine Boyer-Martenot.

– Working with my father wasn’t a good idea, says Vincent Boyer with a smile that explains it all. So in 2002 I did everything myself.

But did they both agree on this?

– Oh yes, chuckles Vincent Boyer. I like my father very much, but it is not really a good idea to work together.

Boyer senior was happy to step down, letting his son go ahead on his own.

Today Domaine Boyer-Martenot covers 10 hectares, while Maison Sylvie Boyer’s annual output is 6000 bottles. When the domaine was founded by Lucille Boyer in the late 19th century the situation in Meursault was quite different. Vincent Boyer explains that most winegrowers had to rely on other crops as well in order to survive. And since the wine business wasn’t flourishing land wasn’t particularly expensive either. Thanks to this she could buy some nice pieces of land, such as Le Cailleret in Puligny-Montrachet (right north of Montrachet, above Les Pucelles).

– She lost her husband when she was only 25, says Vincent Boyer. At the end of her life the domaine covered 17 hectares. This was then divided between her two sons.

– One of them was our grandfather – Fernand Boyer, continues Sylvie Boyer. He married Juliette from Puligny and she brought some Puligny vineyards with her. They had a son, our father. He married our mother, who also had a wine estate – Martenot-Ropiteau. So she brought more premier cru, such as Charmes, Genevrières and some Pommard.

Before returning to the family domaine after wine school both Sylvie Boyer and Vincent Boyer did internships in several places around the world.

– Everything is a good experience, says Vincent Boyer. I was in Napa Valley for three months at a really small domaine – Truchard Vineyards. It was really interesting. I also went to Australia, to Yering Station. I wanted to do more internships, but there wasn’t time for it. I needed to work.

– I had been to California, to Nalle Winery, when a friend called and asked if I wanted to go with her to Australia, says Sylvie Boyer. Australia was interesting, because the winery where I worked used 8000 tonnes of grapes and had two teams working, one for the day and one for the night.

Since Sylvie Boyer’s stay there Miranda Wines has been acquired by McGuigan Simeon Wines. In 2004 the company crushed 245 000 tonnes of grapes from company owned and contractual vineyards from regions including the Upper & Lower Hunter Valleys, Cowra, Mudgee, Barossa Valley, Limestone Coast, Riverland and Sunraysia.

– The people I worked with didn’t know very much about wine and the winemaker and the oenologist were very difficult to approach. The people working with me were only smoking marijuana and drinking beer.

– It was a good experience…, she smiles. But not for the winemaking.

She is much happier with the year she spent at Black Ridge Vineyard in Central Otago in New Zealand. She got many good friends and learnt a lot. Since then she is trying to go back every year, back to what she describes as a small Burgundy.

– The winemaker of Black Ridge (Kevin Clark) is coming to Burgundy every year for the harvest.

– New Zealand is interesting because they are beginning to talk about terroir. They are working very carefully with their parcels. It is very interesting to work with them. We’ve got to respect each other. When I go to New Zealand I am always very welcome and they show me everything.

The internationalisation in winemaking has made its mark in Burgundy. In the young generation many travel abroad to learn more about winemaking. Experiences are shared between regions and countries. And the international competition has not passed unnoticed either.

– It’s harder to sell the generic wines from Burgundy (such as Bourgogne rouge or Bourgogne blanc), says Vincent Boyer. For Meursault it is different since the production is fairly small and the demand big.

– We had some difficulties a few years ago, says Sylvie Boyer. But now with the younger generation taking over the family businesses things are changing. They have new ideas about marketing etc. And because of this I think we can do well in the competition.

Interview and pictures from Bergman’s Bourgogne

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Vintage 2004

Auteur: Patrick Essa de

Découverte : Sylvie Boyer à Meursault 

 Native de Meursault Sylvie Boyer a créé une petite structure de négoce voici quatre années après avoir suivi des étude viticoles, techniques et pratiques puis commerciales.Elle propose une gamme cohérente de 5 jolis vins frais et généreux destinés à une consommation à moyen terme. J’ai aimé sa manière sincère de parler de son parcours ardu dans un monde ou le beau sexe se contente de  la portion congrue et son analyse juste des qualités et défauts qu’elle estime entrevoir dans ses cuvées. Passée il y a peu au bouchage à vis – non sans conserver un proportion de vins bouchés au liège – elle aime les vins élégants et soyeux qui séduisent immédiatement le consommateur. Mais ne vous y trompez pas elle a été élevée dans le monde des grands blancs aux côtés de son frère et de son père qui s’occupent ensemble du domaine Yves Boyer et elle sait bien qu’un vin doit aussi avoir du répondant sur la durée pour se positionner dans le cercle des crus de belle origine.

Dégustation des 2004 en bouteilles :

Auxey-Duresses “les clous”: Nez finement mentholé possédant une bonne intensité. Bouche souple, mûre et fluide marquée par des notes de fruits blancs. Jolie finale fraîche et distinguée. Bien. SI 85

Saint Aubin “sur le sentier du Clou”: Nez finement minéral sur des accents de silex puis à l’aération de fleur de vigne et de verveine. Bouche droite et pure possèdant un caractère affirmé. Finale aérienne et vive. Bien. SI 88

Monthelie :Beau nez sur la fraise des bois et la framboise. Très pinot le corps est souple et d’une parfaite harmonie dans la texture. J’aime la précision du fruit, les généreux tanins polis et la race de terre froide de ce très bon Monthelie qui signale l’adresse des vinifications de Sylvie. Très bien. SI 90

Volnay : Dans le même registre que le Monthelie  il se montre fruité et possède un joli milieu de bouche. La finale est un peu ferme mais la structure de fort bonne tenue. Finale assez longue.Bien.SI 86

Volnay-Carelles : Très frais et fruité le nez est intense et rectiligne. En bouche le vin est svelte et racé et possède un très beau caractère fumé sur de subtils accents réglissés. Une pointe de sècheresse finale – qui s’estompera au vieillissement – rappelle que le secteur a été grêlé cette année là. Bien. SC 87+

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