2024 Louis Mathieu "Les Boeufs" - Pommard - 2 Bottles (0.75L)

An exciting new project in Burgundy: 2 bottles, out of 599 produced, of Pommard Les Boeufs 1er from Louis Mathieu!

Louis Mathieu wasn’t born among the vines, but he fell into them very early. Originally from Clamart, he took his first steps at 6 in the family micro-plot of Nargilets, in Aluze, north of Mercurey, in the Côte Chalonnaise. Less than 2 ares of Pinot Noir on argilo-calcareous soils, and already an intuition: that of vinification. At 14, he signs his first vintage, still confidential, long kept within his close circle. The catalyst came later, between Dijon, Meursault at Jacques Prieur and especially Germany at Klaus-Peter Keller, where he refined a more vertical vision of wine. In 2021, a tasting turned his project around: his Pinot Noir drew attention and his first vintages were snapped up in a few hours.
A PROJECT BUILT WITH RIGOR AND FREEDOM

Today, Louis Mathieu develops his cuvées with his wife Lucile, supported by the Athenaeum in Beaune, which accompanies him in his beginnings by financing the purchase of the grapes and the structure. The model remains deliberately light: a demanding micro-negociant, based on a rigorous selection of grapes from old vines (over 30 years), cultivated organically, with very controlled yields. The terroirs now span from the Côte de Beaune to the Côte de Nuits — Fixin, Pommard, Beaune 1er Cru — with the same idea: multiply places to feed a single voice of the wine.

INFUSION-STYLE WINEMAKING, PRECISE AND CONFIDENT

In the cellar, everything is designed to preserve the fruit’s éclat and tension. The reds are vinified with whole clusters or partially crushed, with short macerations of 10 to 15 days, no pigeage, only gentle remontages with a bucket. An infusion approach, where the stem plays a central role, bringing lift and length. Elevage lasts about 16 months in old barrels, often sourced from Riesling or Aligoté, with a marked presence of lees to enhance freshness and precision. Inputs are reduced to the strict minimum: indigenous yeasts and measured sulfur, around 18 mg/l, added in several stages to preserve balance without locking the wine down.

AN ELEGANT SIGNATURE, BETWEEN BURGUNDY AND GERMANIC INFLUENCE

Louis Mathieu’s wines seek less power and more line. They are Pinot Noir that appear light but are deeply structured, driven by clear acidity and true terroir readability. The German influence is felt in this quest for purity, tension, almost verticality.

For the cuvée: Pommard “En Bœuf” asserts a more earthbound expression of Pinot Noir, with this structured and timbered signature typical of the appellation. The climate yields a wine with dark fruit — black cherry, blackberry — supported by a firm mineral backbone. On the palate, the texture is dense yet controlled, with tight tannins that promise graceful evolution. The finish is long, deep, with a true presence. A Pommard of character, straight and well-built. Will pair very well with game or a côte de boeuf.

Delivery can be shifted in case of extreme heat upon request.

Delivery in Europe, armored packaging.

Intact bottles, a wax seal that took a hit without affecting the wine’s quality, stored in ideal conditions.”}{