Burgundy's Radical
Renaud Boyer was never supposed to make wine. A trained engineer from Meursault, he had a stable career ahead of him when his uncle Thierry Guyot — a biodynamic pioneer since 1986 — asked if he would take over the family vineyards in Saint-Romain. In 2004, Renaud said yes. He studied viticulture in Beaune, interned in South Africa, and returned to his grandfather's simple cellar beneath his house. Influenced by Patrick Meyer, Pierre Overnoy, and Philippe Jambon, he forged a path of absolute naturalism: organic and biodynamic farming, whole-cluster Pinot Noir, slow-pressed Chardonnay, zero sulfites since 2008, no filtration, no fining. His father, a conventional winemaker, doubted he could make a living. The appellation board rejected his wines in 2017 for being too atypical. Today, Renaud is considered one of Burgundy's most extraordinary natural wine talents — his wines mentioned in the same breath as Pierre Overnoy and Kenjiro Kagami. His Japanese wife Saki designs the labels. Their son Nino was born in 2023. And the wines keep getting better.
The Engineer Who Said Yes
Renaud Boyer was born into a winemaking family in Meursault, but he never intended to join the trade. He trained as an engineer, pursuing a career in chemistry and technology far removed from the vineyard. But in 2001, his uncle Thierry Guyot — who had been farming organically and biodynamically in Saint-Romain since 1986 — asked Renaud if he would take over the vineyards. It was a pivotal moment: the vines were already certified, the terroir was exceptional, and the opportunity was rare in a region where land is virtually impossible to buy [^225^][^230^].
Renaud said yes. He enrolled in viticulture and oenology at the Lycée Vinicole de Beaune, then completed a four-month internship in South Africa to broaden his perspective. In 2004, he began working the 3 hectares in Saint-Romain and Puligny-Montrachet by hand and horse — a deliberate choice that reflected his growing commitment to natural methods. He took over his grandfather's former cellar, a very simple space beneath his house in Meursault that he still uses today [^225^][^226^].
His father, also a winemaker, was sceptical. Conventional in his approach, he doubted that Renaud could make a living from natural wine. The two work separately, with very different outlooks: the father uses technical cellar methods, while Renaud follows his heart. "He has no intention of adapting his wines to everyone's expectations, not even his father's," as one importer noted. Renaud's focus remains on the vineyards and grapes — "90% of a wine is made in the vineyard" — and the path he has chosen is natural, without concessions [^223^][^225^].
"Renaud Boyer comes from a family of winemakers, but he is an anomaly in Burgundy."
— Vivant Selections
Saint-Romain, Puligny & Beaune
Renaud Boyer's 3 hectares are spread across three of the Côte de Beaune's most distinctive terroirs: Saint-Romain, Puligny-Montrachet, and Beaune. The vines have been certified organic (Ecocert) and biodynamic (Demeter) since 1986 — long before Renaud took over — giving him a foundation of exceptional purity. Some Chardonnay vines are over 80 years old; the Pinot Noir vines average 50 years. All are hand-harvested, with horse-drawn ploughs used in Saint-Romain and Puligny-Montrachet [^224^][^225^].
The soils are a study in Burgundian diversity. Saint-Romain sits on chalky, fossil-rich limestone at 300-400 metres elevation — the highest village in the Côte de Beaune, with a cool climate that preserves acidity and produces Chardonnay of striking minerality. Puligny-Montrachet's Les Reuchaux parcel is stony limestone, producing wines of depth and finesse that rival the appellation's more famous names. Beaune's Les Prévolles is clay-marl, giving the Pinot Noir a spicy, iron-laced character that sets it apart [^224^][^226^].
Renaud's farming is meticulous and uncompromising. He is constantly testing and adjusting, monitoring every vine, every cluster, every barrel. As he has aged, his dedication has deepened, and his attention to detail has become almost obsessive. The result is wines that improve continuously — a rare trajectory in a world where many producers plateau. "Annual production is between 20,000 to 25,000 bottles," with 40% coming from Saint-Romain — a small output that ensures every bottle receives his full attention [^225^][^223^].
Highest village in the Côte de Beaune (300-400m). Chalky, fossil-rich limestone. Cool climate, preserved acidity. 80-year-old Chardonnay vines. Horse-ploughed. The estate's spiritual home — 40% of production.
Les Reuchaux parcel — stony limestone. One of Burgundy's most prestigious appellations. Chardonnay of depth and finesse. Horse-ploughed. A wine that rivals the appellation's grand crus.
Les Prévolles — clay-marl soils. Pinot Noir with spicy, iron-laced character. 50-year-old vines. Hand-harvested. A red wine that proves natural Burgundy can be both powerful and elegant.
Organic since 1986 (Ecocert). Biodynamic (Demeter). No synthetic chemicals. Hand-harvesting. Horse-drawn ploughs. Cover crops and compost. Biodiversity encouraged. 90% of wine quality from the vineyard.
Whole Cluster, No Sulfur, No Filter
Renaud Boyer's cellar work is defined by radical simplicity. Chardonnays are directly pressed slowly — 6 to 7 hours at low pressure on a pneumatic press — extracting juice with minimal phenolic bitterness. Pinot Noir has been vinified entirely as whole bunch since 2008: grapes are destemmed but not crushed, then fermented with their stems for 3 weeks with minimal intervention. "He does no pump-over and only one pigeage at the end of maceration," as one detailed account describes. Renaud is not looking for extraction or colour; he wants purity and immediacy [^223^][^225^].
Sulfur usage ceased entirely in 2008. Red wines have been unfiltered since 2008; whites since 2011. All wines are unfined. The absence of filtration is deliberate: Renaud noticed that if he did not filter, the wine matured better. "The wine has lees left, so the ageing process is improved. Filtering tires the wine enormously." Energy is one of his criteria for quality — some winemakers make "natural" wines that contain no energy, but Renaud's wines vibrate with life [^223^][^234^].
After fermentation, the wines are transferred to barrel by gravity — no pumping — and aged for 12-24 months in old 228-litre Burgundian barrels. Some new oak is used depending on the vintage, but the goal is always to let the terroir speak. After barrel ageing, the wines rest in bottle for an equal period to stabilise without sulfites — a technique Renaud learned from his mentor Pierre Overnoy. "Renaud will not release wine into the market unless it is stable," ensuring that every bottle arrives in perfect condition [^223^][^224^].
The 2017 AOC Rebellion
In 2017, the Burgundy appellation board rejected Renaud's Saint-Romain and Puligny-Montrachet wines for being too atypical — their unsulfured, unfiltered, whole-cluster character did not fit the judges' narrow expectations. Renaud's response was characteristically defiant: he changed the labels to "SR" and "PM" and bottled them as generic Vin de France. "The regulations are made to destroy people like us," he said. The wines sold out instantly, becoming cult objects among natural wine collectors. By 2018, the appellation board had reversed its position — the wines were too good even for the bureaucrats who had excluded them. Today, the Saint-Romain and Puligny-Montrachet cuvées carry their rightful appellations again, but the "SR" and "PM" bottles remain legendary.
Energy & Purity
Renaud Boyer is currently seen as one of the most extraordinary talents in Burgundy's natural wine scene. His wines are mentioned in the same breath as Pierre Overnoy — the Jura legend who mentored him — and Kenjiro Kagami, the Japanese vigneron who has redefined natural Burgundy. In terms of purity, his stunning wines stand alongside these illustrious names, reflecting worldwide awe for his fantastic work and doing justice to his visionary character [^223^][^234^].
What sets Renaud apart is not just his technical skill but his emotional intelligence as a winemaker. He is diminutive, soft-spoken, and somewhat reclusive — "an iron-willed Meursault-based vigneron" who lets his wines do the talking. His Japanese wife Saki designs the labels, bringing an aesthetic sensibility that matches the wines' precision. Their son Nino was born in 2023, adding a new generation to the family's story. There is a plan for a new cellar, but the tranquillity will always remain [^223^][^234^].
Renaud has never listened to naysayers — "there are plenty of them." His focus remains on the vineyards and grapes, and the path he has chosen is natural, without compromise. An old wine press, barrels, and recent amphorae confirm his dedication to making authentic wines. These unique wines leave no one indifferent and stand in stark contrast to the big names that often adorn themselves with noble allure. Renaud's unwavering commitment is a testament to his need for peace and space to make his dreams come true [^223^].
"In Burgundy, Renaud Boyer is currently seen as one of the most extraordinary talents in making natural wine."
— Just Add Wine
The Boyer Range
All wines are made from organically and biodynamically farmed estate fruit, hand-harvested, fermented with indigenous yeast, and bottled with zero added sulfites since 2008. No fining, no filtering (reds since 2008, whites since 2011). Chardonnays are slow-pressed over 6-7 hours; Pinot Noirs are whole-bunch macerated for 3 weeks with minimal intervention. Élevage in old 228L Burgundian barrels for 12-24 months, followed by equal bottle ageing. The range spans village-level whites and reds from Saint-Romain, Puligny-Montrachet, and Beaune, plus entry-level Bourgogne cuvées [^224^][^225^].