Monthélie Rouge, Domaine Éric Boigelot, 2017
Monthélie Rouge, Domaine Éric Boigelot, 2017
- 75cl
- 13%
- Red Still
- Pinot Noir
- Organic
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Optimal drinking window: Now - 2028
The 2017 Monthélie is a beautifully balanced wine that pairs well with a variety of dishes, including roasted chicken, duck breast, grilled salmon, charcuterie, and mushroom-based dishes. It also works well with soft cheeses like Brie and Camembert.
We're always keeping our eyes peeled for top value producers in Burgundy, and Éric Boigelot is certainly 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...
The 2017 is drinking beautifully now, with its primary fruit well-integrated and secondary complexity starting to emerge. Over the next 2 years, we expect the wine to develop more earthy, gamey characteristics while maintaining its fresh fruit core. It should reach full maturity around 2027, before beginning a gentle decline. This isn't a wine that needs decades of cellaring - it's about enjoying Burgundian elegance at its peak.
Tasting Notes
AppearanceBright ruby red with a translucent rim showing good clarity and medium depth.
NosePure red cherry and raspberry fruit with underlying notes of forest floor and damp earth. There's a lovely floral lift reminiscent of violets, with subtle hints of warm spice and a touch of oak integration.
PalateMedium-bodied with excellent balance between ripe red fruit and bright acidity. The tannins are silky and well-integrated, providing structure without overwhelming the delicate fruit. A distinct mineral thread runs through the wine, adding complexity and length.
FinishLong and mineral-driven with lingering red cherry and a hint of dried herbs.
Overall impressionA textbook example of quality Monthélie that delivers authentic Burgundian character at an accessible price point.
Food Pairings
In Burgundy, this style of Pinot Noir would traditionally accompany coq au vin made with local wine, or perhaps boeuf bourguignon for special occasions. More commonly, locals would enjoy it with jambon persillé, the region's famous ham and parsley terrine, or alongside escargots in garlic butter. Game birds like pigeon or guinea fowl roasted with herbs are classic pairings, as are the local Chaource and Époisses cheeses. Simple preparations that let both wine and food shine are the Burgundian way.
We think this wine would go well with
Serve at 15-16°C to show the wine at its best - cool enough to maintain freshness but warm enough to release the aromatics. No need to decant unless you want to show off the colour; this wine is ready to drink straight from the bottle. Use Burgundy glasses if you have them, or any large bowl-shaped glass that allows the delicate aromatics to concentrate.
Monthélie's vineyards sit on limestone-rich soils with good drainage, positioned on gentle slopes between Volnay and Meursault. The cool climate and calcareous subsoil provide excellent conditions for Pinot Noir, giving wines with natural acidity and mineral backbone. The terroir here shares many characteristics with its more famous neighbours but often delivers better value, producing wines with elegance and ageability.
Monthélie AOC sits in the heart of the Côte de Beaune, wedged between the prestigious villages of Volnay and Meursault. Established in 1970, it's one of Burgundy's smaller appellations, covering just 130 hectares split between red and white wines. The reds here offer genuine Burgundian character at more accessible prices than their famous neighbours, while maintaining the region's hallmark elegance and terroir expression.
The 2017 vintage in Burgundy arrived after a series of weather curveballs that kept growers on their toes from spring through harvest. April frosts dealt a brutal blow across the Côte d'Or, slashing yields by up to 60% in some villages, whilst those who escaped relatively unscathed found themselves with healthier vines and more concentrated fruit. The summer that followed was warm and dry, ripening what remained on the vine beautifully, and harvest began early in late August under ideal conditions.
What emerged from this challenging year surprises us still: wines of remarkable purity and focus, where the reduced yields translated directly into intensity without heaviness. The Pinot Noirs show beautiful red fruit clarity with firm but approachable tannins, whilst the Chardonnays display precision and mineral backbone that speaks clearly of their terroir. We find the whites drinking beautifully now and will continue to reward patience over the next decade, whilst the reds are starting to show their considerable charm and should peak between now and 2030.
FAQs
What does this wine taste like?
Bright red cherry and raspberry with earthy complexity, silky tannins, and a mineral backbone typical of good Burgundy.
When should I drink this wine?
It's drinking beautifully now and will continue to improve over the next 3-4 years, reaching peak maturity around 2030.
What food pairs well with this wine?
Roasted chicken, duck breast, charcuterie, and mushroom dishes work brilliantly, as do soft cheeses like Brie and Camembert.
How should I serve this wine?
Serve at 15-16°C in large bowl-shaped glasses. No need to decant - it's ready to drink straight from the bottle.
Is this wine worth cellaring?
While it's delicious now, it will reward 3-5 years of patient cellaring as the earthy complexity develops further.
How does this compare to more famous Burgundy villages?
Monthélie offers similar elegance and terroir expression to Volnay or Beaune but at a much more accessible price point - it's one of Burgundy's best-value appellations.
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