Domaine Maxime Dubuet‑Boillot is a one‑man, 5‑hectare project born from family inheritance in the heart of Volnay, where Maxime took over a handful of old parcels—including the climat Sur‑Roches—and launched his domaine with the explicit aim of channeling the village’s classic silk and perfume into transparent, terroir‑first Pinot Noir. His grandfather Pierre Boillot first worked these upper‑slope sites, and Maxime, after years alongside his uncle Philippe Boillot (another Volnay stalwart), struck out solo around 2016, farming organically with no‑dig methods and green manuring to keep the stony, mineral‑rich soils alive. The winery sits tucked into Volnay’s patchwork of family domaines, with a low‑key cellar setup emphasizing whole clusters, gentle extraction, minimal new oak, and low sulfur for wines that feel alive rather than engineered.

The 2016 Volnay Sur‑Roches is the domaine’s spiritual anchor: a village wine from the high, well‑drained climat just below premier cru Pitures Dessus, where white Oxfordian limestone and pebbles give Pinot Noir the lift, floral finesse, and red‑berry clarity Volnay is famous for. 2016 was a textbook year for the Côte de Beaune—balanced ripeness without excess, firm structure with vibrant energy—and Maxime’s early efforts here show a wine that’s now hitting its stride at 10 years old: bright raspberry and red cherry core, violet and rose notes, a faint stony minerality, silky tannins, and a finish that lingers with elegant tension rather than weight.

Why you’ll love it

• It’s a pure‑play Volnay from a rising Côte de Beaune star, with the floral lift and silk that make the village a lifelong obsession for Burgundy heads.

• At 10 years old, it’s hitting peak drinking window: vibrant fruit meets tertiary nuance, all from stony upper‑slope terroir that punches above village level.

• Tiny production from a 5‑ha family inheritance, organic farming, and a no‑nonsense style that lets the Sur‑Roches limestone speak without wood or trickery.

How to serve it

• Decant for 30-60 minutes and pour in Burgundy stems

• Serve cool, 58–60°F, so the acidity pops and the tannins stay velvety without the fruit compressing or alcohol flashing.

• Pair with roasted chicken, duck confit, or mushroom‑rich game dishes