Vincent Boyer has been at the helm of his family’s historic Burgundy estate Domaine Boyer-Martenot since 2002. From his cellar in Meursault, he crafts wines of elegance, class, and textural purity.

Emmanuel Lucas De Bar is Vincent’s close friend that he met in winemaking school, whose family owns organically farmed vineyards in the Hérault valley of France, at the site of a 12^th century monastery.

In 2018, the two friends decided to start their own domaine, Boyer de Bar, bringing together Emmanuel’s pristinely cared for vineyards and Vincent’s skill as a grower/winemaker. The idea was simple, make affordable and delicious wines from organically grown fruit vinified in the exact same way as Vincent’s top Meursaults.

After the grapes are hand harvested, vinification is done in Vincent’s cellar in Meursault, where the wine is fermented with indigenous yeast and aged in barrel for 12 months before being racked to concrete and stainless steel for an additional 8 months of aging before bottling. That’s a full 20 month élevage, the same regimen he gives his Meursault Perrières, and a length of time only seen at Burgundy’s top addresses.

Vincent and Emmanuel have accomplished a rare feat in the wine world, crafting gorgeous terroir-expressive values using top farming methods and high-level winemaking normally saved for wines at the highest of price echelons. 

• Certified organic
• 100% Chardonnay
• From the Hérault valley
• Sandy clay and limestone terroir
• Planted in 2003
• Indigenous yeast
• Fermented and aged in barrel (20% new) for 12 months + 8 months in concrete eggs