2024 Domaine Boigey Frères Echezeaux Grand Cru

This is an ultra-rare, flagship Grand Cru jewel from one of Vosne-Romanée’s most thrilling and rapidly ascending new domaines: the Domaine Boigey Frères Echezeaux Grand Cru 2024. Produced from a minuscule, prized parcel in the prestigious lieu-dit "Les Poulaillères" (historically adjoining the holdings of Domaine de la Romanée-Conti), this cuvée marks the pinnacle of brothers Olivier and Guillaume Boigey's boutique estate lineup. Guided by an uncompromising commitment to organic viticulture, gentle extraction, partial whole clusters, and aging in fine French oak, this youthful Grand Cru delivers breathtaking purity and pedigree. The nose opens with a dazzling, perfumed array of ripe black cherries, wild black raspberries, and red currants, seamlessly laced with fresh rose petals, violets, exotic sandalwood, tea leaves, and a refined line of crushed limestone minerality. On the palate, it is aristocratically proportioned and weightless yet profoundly concentrated, coating the mouth in silk-spun, cashmere tannins and a vibrant streak of saline acidity that resonates through an extraordinarily long, floral, and harmonious finish.

Highlights

• Vintage: 2024

• Region/Appellation: Echezeaux Grand Cru (Les Poulaillères), Flagey-Echézeaux, Côte de Nuits, Burgundy, France (Estate-bottled in Vosne-Romanée)

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

• Grape: 100% Pinot Noir

• Style: Aristocratic, Silky, Perfumed, Muscular yet Weightless, and Highly Allocated Flagship Grand 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 black truffle jus, roasted Bresse pigeon, slow-roasted rack of lamb with delicate herbs and garlic, pan-seared duck breast with a spiced cherry reduction, or roasted venison loin with juniper berries. Its soaring floral rose perfume, fine-grained tannins, and limestone cut also make it an exceptional match for tournedos Rossini, slow-braised veal medallions with morels, wild mushroom risotto, duck confit, or mature artisanal hard cheeses such as an aged Comté, Saint-Nectaire, or Époisses.