2024 Mâcon-Igé Sous La Roche, Jean-Claude Boisset

• Style: Refined, mineral-driven white Burgundy
• Taste: Stone fruit, peach, apricot with saline minerality and fresh acidity
• Food: Shellfish, white fish, poultry, mushroom, oily fish
• Occasion: Weeknight dinner, Sunday lunch
• Serve: Chilled, 8–10°C

In the Glass — Tasting Notes

Pale gold with concentrated aromas of stone fruit, peach, and apricot sitting above a mineral spine. The palate is generous without heaviness: ripe and full enough to carry flavour, yet threaded through with fresh acidity and a saline length that lingers. This is a masterclass in restraint and balance, where refinement outweighs muscle.

The Winery — Jean-Claude Boisset

Grégory Patriat, a former head viticulturist at the legendary Domaine Leroy, now leads winemaking at the négociant Jean-Claude Boisset in Nuits-Saint-Georges. Under his direction, the producer—founded by the Boisset family in 1961 and now based in the converted convent Les Ursulines—has earned respect for its vineyard-led approach and precision. The 2024 Mâcon-Igé Sous La Roche comes from vines planted 36 years ago in chalky, limestone-rich soils beneath a rocky outcrop. Whole-bunch pressing, cool fermentation, and 17 months in lightly toasted French oak (one-third new) have preserved the crisp character this vintage demands, with no over-extraction or heavy hand.

At Your Table — Food Pairing & Serving

Match this Burgundy with poached chicken, roasted fish with butter sauce, soft cheeses such as Brie and Saint-Nectaire, or shellfish and mushroom-driven dishes. Its saline mineral spine and fresh acidity make it ideal for weeknight suppers and Sunday lunches alike. Chill to 8–10°C and explore more of our Chardonnay selection and France offerings to discover how the finest white Burgundy compares across producers and appellations.