Saint Romain Rouge, 2023

Very juicy Pinot Noir that still tastes plainly of Burgundy, from a grower who adds nothing at all, sulphur included.

Renaud Boyer trained as an engineer before taking over vines in Saint-Romain from his uncle, Thierry Guyot, and now makes a few barrels a year from about three hectares. This red comes from Pinot Noir vines around 50 years old, fermented whole bunch, meaning stems and all, with wild yeast, then given 20 months in barrels. It goes into bottle unfiltered and with no added sulphur. Bright, juicy red fruit.