2023 Domaine Rowse Fleurie (by Guillaume Boillot)

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2023 Domaine Rowse Fleurie is not just any Fleurie, but a unique chapter in the history of Burgundy and Beaujolais. This is, in fact, the only vintage ever produced by Domaine Rowse. The small estate of only 5.5 hectares in Fleurie ceased to exist permanently after the 2023 harvest. As a result, this wine is not only exceptional in quality but also a rare collector's item that will never be produced again.

Domaine Rowse

Domaine Rowse was owned by Louis Lachaux, a member of the famous Lachaux family from Vosne-Romanée. Guillaume Boillot, one of Burgundy's greatest young talents, was brought in for the winemaking. Guillaume gained international renown for his work at Domaine Henri Boillot and has since built an impressive reputation with his own estate, Camilla & Guillaume Boillot.

At the end of 2024, Louis Lachaux unexpectedly decided to end his life. This brought an abrupt end to Domaine Rowse. The vineyards were sold, and Guillaume Boillot permanently ceased his work for the estate. As a result, the 2023 vintage is both the first and the last vintage ever released by Domaine Rowse.

For more information about Domaine Rowse, please refer to the Winery tab.

A unique wine that will never come back

Only about 9,000 bottles of the Fleurie 2023 were produced. Virtually the entire production was immediately allocated to top restaurants in Burgundy and Beaujolais. Only a small remainder stayed behind in the family's cellars, who eventually decided to make these last bottles available.

This makes this wine one of the most extraordinary discoveries of recent years: a wine of which literally no subsequent vintages will appear. For collectors and Burgundy enthusiasts, this is a unique opportunity to own a piece of wine history.

Vineyard and vinification

The vineyards are located in Fleurie, one of the most refined Crus of Beaujolais, famous for its pink granite soils that give Gamay an exceptional combination of elegance, freshness, and minerality. Domaine Rowse was in the midst of a transition to organic and biodynamic viticulture.

The red wine is fully destemmed and fermented in stainless steel tanks, subsequently aging in 228-liter French oak barrels. This maturation is clearly recognizable in the wine: subtly supportive, without overpowering the refined fruit. It is a style that unmistakably bears the signature of Guillaume Boillot.

Scent, taste and character

The wine opens with refined aromas of wild strawberries, red cherries, raspberries, and violets, complemented by subtle spices, graphite, and a light earthy minerality. The pink granite soils lend the wine a striking tension and refinement.

On the palate, this Fleurie clearly distinguishes itself from the classic, fruity Beaujolais style. Guillaume Boillot consciously opts for a more Burgundian approach, where elegance, precision, and terroir expression take center stage. The red fruit is supported by fine tannins, lively acidity, and an impressive structure that is much more reminiscent of a refined red Burgundy than a traditional Fleurie.

The finish is long, mineral, and exceptionally refined. Although the wine already possesses much charm, it has sufficient concentration and tension to develop further over the next ten to fifteen years.

A future cult wine

The story behind Domaine Rowse makes this wine unique. Not only because of the exceptional quality and the involvement of Guillaume Boillot, but above all because this is the only vintage that will ever exist. While many cult wines arise from scarcity, here scarcity arises because the estate simply no longer exists.

For lovers of Burgundy, Guillaume Boillot, the Lachaux family, and rare wines with a special story, this Fleurie is a wine that will likely never be available again once the last bottles have disappeared.

Drinking window and food and wine pairings

Although the wine is already beautifully drinkable, it will continue to develop over the next ten to fifteen years and reveal increasing Burgundian complexity.

Preferably serve the wine at 15 to 16°C.

Excellent with poultry, duck, veal, mushrooms, charcuterie, grilled tuna, veal sweetbreads, and refined dishes from French cuisine.