Jean-Baptiste Boudier’s training took him from Beaune’s viticultural school to New Zealand and Roussillon, with 2 years oenology in Bordeaux, including 6 months at Château Haut-Brion. He doesn’t believe in pre-fermentation maceration. “I prefer that fermentations start fast,” he says. “For my father, colour was very important, but for me, it’s not the major factor. Tannins are more important, and we adapt the extractions according to the year, and by tasting.” In his avoidance of a pre-fermentation cold-soaking of his grapes, his wine-making is not Burgundian mainstream, but has been carefully thought through, from his own experiences. 2022 is another lovely vintage at the Domaine, with quality and value both outstanding.