Monthélie Premier Cru, Clos des Champs Fulliot, Domaine Éric Boigelot, 2018
Monthélie Premier Cru, Clos des Champs Fulliot, Domaine Éric Boigelot, 2018
- 75cl
- 13.5%
- Red Still
- Pinot Noir
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Optimal drinking window: Now - 2032
We're always keeping our eyes peeled for top value producers in Burgundy, and certainly Éric Boigelot is one of the most exciting we've found to date.
The domaine is next door to Raphael Coche Dury - to whom Éric is selling grapes, including all his Narvaux (sadly!). Coche no longer writes domaine on the label because of the need to source fruit externally – an amount of which comes from Éric. "If it's good enough for Coche, it's good enough for you" should be the strapline here...
Éric's 2018 Monthélie Clos des Champs Fulliot offers vibrant red fruit flavours layered with earthy undertones and well-integrated tannins. With its balanced acidity and long finish, it pairs beautifully with a variety of dishes such as roasted duck, coq au vin, pork tenderloin, mushroom risotto, and soft-ripened cheeses. It also complements dishes with earthy flavours and herbs like thyme, rosemary, and sage.
This 2018 has entered its drinking window beautifully, with primary fruit now integrated with secondary earthy complexity. The tannins have softened considerably and the wine shows excellent balance between fruit and mineral character. It will hold this lovely plateau for another 4-6 years, gradually developing more tertiary notes of leather and game. After 2032, it will begin a gentle decline, though it won't fall off a cliff thanks to the solid Premier Cru structure.
Tasting Notes
AppearanceMedium ruby with garnet highlights, showing the wine's eight years of evolution.
NoseBright red cherry and raspberry mingle with forest floor and dried herbs. There's a mineral lift that speaks to the limestone soils, with subtle spice emerging as the wine opens.
PalateMedium-bodied with excellent balance, the fruit has integrated beautifully with earthy undertones. The tannins are refined and well-knit, providing structure without overwhelming the delicate Pinot character. Lovely mineral persistence runs through the mid-palate.
FinishLong and savoury with lingering red fruit and a touch of dried herbs.
Overall impressionA Premier Cru Burgundy showing its class with perfect balance and compelling complexity.
Food Pairings
In Burgundy, this would be the perfect match for coq au vin, slowly braised in the same wine you're drinking. Locals would also pair it with lapin aux pruneaux (rabbit with prunes) or a classic boeuf bourguignon, letting the wine's earthy character complement the rich, wine-braised meats. The region's famous Époisses cheese would be another traditional pairing, the wine's acidity cutting through the creamy richness.
We think this wine would go well with
Serve at 16-17°C to allow the fruit and earth to show in perfect harmony. No need to decant, but do open an hour before serving to let the wine breathe and reveal its full complexity. A classic Burgundy glass with a generous bowl will concentrate the aromatics whilst allowing the wine to show its elegance.
The Clos des Champs Fulliot is a monopole Premier Cru vineyard owned entirely by Boigelot, sitting on the slope above Monthélie village. The soils combine limestone and clay with excellent drainage, typical of the best Côte de Beaune sites. The exposition and elevation provide the perfect balance of warmth for ripening and coolness to maintain acidity, creating wines with both power and elegance.
Monthélie sits between Volnay and Meursault, often overshadowed by its famous neighbours but offering exceptional value. The appellation produces primarily red wines from Pinot Noir, with a style that combines Volnay's elegance with earthier, more structured tannins. Premier Cru vineyards like Clos des Champs Fulliot represent the appellation's finest expressions, showing remarkable aging potential at a fraction of the cost of neighbouring communes.
Burgundy growers will tell you that 2018 was the vintage that reminded them why they fell in love with their vineyards in the first place. A glorious summer of sustained warmth without the punishing heat that can strip freshness from Pinot Noir, followed by cool nights that preserved the acidity. The flowering went smoothly, fruit set was generous, and harvest arrived early but without panic—exactly the sort of classical growing season that becomes rarer each decade.
What landed in the cellars was Burgundy at its most seductive: Pinot Noir with real depth of colour and fruit concentration, yet still dancing on its toes rather than plodding along. The Chardonnays show beautiful ripeness balanced by that crucial mineral backbone, particularly from the better sites in Chablis and the Côte de Beaune. We're drinking these wines now with enormous pleasure—they hit that sweet spot where primary fruit hasn't faded but the tannins have softened into silk. The top cuvées will cellar beautifully for another decade, but frankly, why wait?
FAQs
What does this wine taste like?
We find vibrant red cherry and raspberry fruit with earthy undertones, well-integrated tannins, and a lovely mineral backbone typical of Premier Cru Burgundy.
When should I drink this wine?
The 2018 is drinking superbly now and will continue at this lovely plateau until around 2032, showing both fruit and developing complexity.
What food pairs well with this Monthélie?
Classic Burgundian dishes like coq au vin or boeuf bourguignon are perfect, as are roasted duck, pork tenderloin, or mushroom-based dishes that complement the earthy character.
How should I serve this wine?
Serve at 16-17°C in a proper Burgundy glass, opened an hour before serving to allow the wine to breathe and show its full complexity.
Is this wine worth cellaring?
It's at a lovely drinking stage now, but will reward patience for another 4-6 years as it develops more tertiary complexity whilst maintaining its excellent balance.
Why should I trust this producer?
Éric Boigelot sells fruit to Raphaël Coche-Dury next door, one of Burgundy's most respected producers, which tells you everything about the quality of his vineyard work.
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