{"product_id":"eric-boigelot-meursault-les-petits-charrons-2023","title":"Domaine Eric Boigelot, Meursault,  Les Petits Charrons, Burgundy, France 2023","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThere are always whispers in Burgundy. Quiet conversations over cellar barrels in Meursault, murmurs at cramped tasting counters during harvest, names that keep surfacing among growers and importers before the wider world catches on. Domaine Eric Boigelot is increasingly one of those names. Now with the reins being taken over by son Charles Boigelot, the domaine is getting serious attention as one of the next rising estates to watch in Burgundy. And one major reason is where Charles trained. He spent two years at Domaine Coche-Dury alongside Raphaël Coche, a producer many Burgundy lovers consider the greatest white wine Domaine on earth. Bottles of Coche routinely trade for prices higher than many monthly mortgage payments in America, and for good reason: they represent the benchmark for tension, reduction, texture, and longevity in Chardonnay. Charles also worked with Eric Germain at Vincent Girardin and Thierry Pillot at Paul Pillot, two more of the Côte de Beaune’s most respected addresses. That combination of mentorship is almost absurd when you think about it. You don’t stumble into that kind of education. And when you pair it with excellent family holdings in Meursault, people in Burgundy start paying attention quickly.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMeursault sits at the heart of the Côte de Beaune, where Chardonnay reaches one of its most complete and seductive expressions anywhere in the world. Unlike the razor-edged austerity of Chablis or the overt power of some New World Chardonnay, Meursault lives in the space between richness and electricity. The soils here are packed with limestone and marl from an ancient Jurassic seabed, giving the wines their unmistakable mineral spine beneath all that texture. The village itself is surrounded by some of Burgundy’s most famous white wine vineyards, Perrières, Genevrières, Charmes, sites that have shaped the global understanding of Chardonnay for generations. Les Petits Charrons sits in the southern sector of Meursault below Tesson, Rougeot, and Luchets, where the wines often show a beautiful balance of generosity and precision, carrying the classic Meursault signatures of hazelnut, citrus oil, stone fruit, crushed rock minerality, and that subtle smoky edge that serious white Burgundy lovers chase.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Boigelot family has deep roots in Meursault, farming thoughtfully and sustainably with a strong focus on vineyard work and restrained cellar handling. You can feel the influence of Charles’ training here immediately. This is not heavy, overly worked Chardonnay buried under oak. The élevage here is particularly compelling: the wine spends roughly a year in barrel before additional aging in stainless steel, a process that preserves freshness while developing what I often call the perfect kiss of reduction, that faint smoky, flinty character that gives great white Burgundy so much intrigue and energy. The unique approach to winemaking brings a unique mark to the wines, the exact type of perfect reduction that I love versus that flat, buttery, lower-acid style that just sits on the palate without lift or energy. The 2023 vintage in Burgundy produced wines with beautiful fruit concentration and early charm, but the best producers maintained freshness and energy, exactly what you want in Meursault.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe ’23 Boigelot Les Petits Charrons opens with aromas of Meyer lemon, ripe pear, toasted almond, white flowers, wet stone, citrus oil, and that faint smoky reduction that immediately signals serious white Burgundy. On the palate, it has the layered texture Meursault lovers chase, but with impressive lift and mineral drive underneath. Most importantly, this is a wine that absolutely needs oxygen if opened young. I’d strongly recommend at least two hours in a decanter, or even double decanting the wine in the morning and revisiting it that evening, very much the way many Burgundy lovers approach young Coche-Dury. With enough air, the wine expands dramatically, becoming more layered, textural, and expressive with every passing hour. Serve around 50-55°F in a large Burgundy stem alongside roast chicken, lobster with beurre blanc, scallops, aged Comté, or simply a quiet evening where the bottle gets your full attention. This is the kind of producer Burgundy collectors love discovering before the rest of the market catches up.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e","brand":"North Berkeley","offers":[{"title":"750ml","offer_id":46842878853276,"sku":"CAUB2605-ERICBIO23M23LPC-750","price":105.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0694\/6937\/2572\/files\/EricBioglotRiesling2023-WEB.png?v=1778609810","url":"https:\/\/thecaubleist.com\/products\/eric-boigelot-meursault-les-petits-charrons-2023","provider":"The Caubleist","version":"1.0","type":"link"}