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.