The Boigelot family’s great-grandfather first planted vines in Monthélie in 1918, and the domaine has been expanding across the Côte de Beaune ever since. Today it encompasses 22 acres in Monthélie, Meursault, Volnay, and Pommard, farmed sustainably and certified HVE3. The cellars sit in the center of Meursault, next door to Coche-Dury, to whom the family has long supplied fruit. Charles Boigelot, who took over winemaking in 2022, trained for two years with Raphaël Coche and another year each at Vincent Girardin and Paul Pillot.

En Boeuf sits on a steep hillside in the valley that runs from Pommard toward Saint-Romain. It is a cooler, more exposed position than many of Pommard’s more celebrated sites, and the wines tend toward a brighter, more lifted character. The fruit is hand-harvested, destemmed, and fermented in tank on indigenous yeasts. The wine spends twelve months in oak barrels before a light filtration.

Blackberry and dark cherry, a thread of graphite and damp earth on the nose. The palate opens with red plum and iron, then deepens into forest floor and cracked pepper, a savory quality that builds throughout the finish. Pommard's weight is here, as is a lift from the valley breezes. Finesse and power in equal measure.