2023 Domaine Boigey Frères Vosne-Romanée 1er Cru "Les Suchots"

this is an aristocratic, highly coveted Premier Cru from one of Vosne-Romanée’s most exciting rising star domaines: the Domaine Boigey Frères Vosne-Romanée 1er Cru "Les Suchots" 2023. Positioned directly between the legendary Grand Crus of Romanée-Saint-Vivant and Richebourg to the south and Echezeaux to the north, "Les Suchots" is universally recognized as Grand Cru quality in all but name, celebrated for its opulent fruit, sensual breadth, and aromatic nobility. Crafted by brothers Olivier and Guillaume Boigey from their historic family parcel using gentle extraction, partial whole clusters, and judicious aging in fine French oak, this 2023 bottling expresses pure Côte de Nuits royalty. The bouquet soars with an intoxicating array of macerated dark cherries, wild black raspberries, and ripe damson plums, seamlessly intertwined with dried red roses, violets, whole-cluster spice, black tea, sandalwood, and cool crushed limestone minerality. On the palate, it is lavishly textured yet weightless, draping a deep core of sapid red and dark fruits over seamless, cashmere-like tannins and an energetic vein of saline acidity that carries through a lingering, fragrant, and profoundly elegant finish.

Highlights

• Vintage: 2023

• Region/Appellation: Vosne-Romanée 1er Cru ("Les Suchots"), Côte de Nuits, Burgundy, France

• Producer: Domaine Boigey Frères (Olivier & Guillaume Boigey)

• Grape: 100% Pinot Noir

• Style: Aristocratic, Velvety, Perfumed, Sensual, and Highly Allocated Premier Cru Red Burgundy

• Bottle Condition Note: Pristine cellar condition; yellow wax capsule seal, high neck fill level, and crisp minimalist estate label are impeccably preserved.

• Perfect for (food pairing): Pan-roasted squab with truffle jus, roasted Bresse pigeon, slow-roasted rack of lamb with delicate herbs and garlic, pan-seared duck breast with spiced cherry reduction, or roasted venison loin with juniper berries. Its soaring floral violet perfume, whole-cluster spice nuances, and melted tannins also make it a phenomenal match for grilled veal medallions with chanterelles, wild mushroom risotto, duck confit, or mature artisanal hard cheeses such as an aged Comté, Saint-Nectaire, or Époisses.