Domaine Vincent Bouzereau
Meursault 2023
| Denomination | AOC Meursault |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Burgundy (France) |
| Grape varieties | 100% Chardonnay |
| Aging | Aged for 15–18 months on the lees; bottled after maturation on the lees. |
- Grape variety and origin: 100% Chardonnay from Meursault AOC, Burgundy, harvested in 2023
- Fermentation: exclusively using indigenous yeasts in barrels at cellar temperature
- Ageing: 15–18 months on the lees, bottled at the estate after maturation
- Sensory profile: dry, notes of white flowers, butter, dried fruit and a mineral finish
- Pairings: 12-14 °C, ideal with white meats, fish and cheeses. Ageing potential of 5-10 years
Description
What kind of wine it is
Domaine Bouzereau Meursault is a still white wine that expresses all the elegance of Chardonnay grown in Burgundy. Within the renowned Meursault area, this wine stands out for its dry, rounded and well-structured sensory profile. On the nose, it opens with delicate aromas of white flowers, accompanied by enveloping notes of fresh butter and dried fruit. On the palate, it is broad and persistent, offering a clear mineral imprint that unmistakably defines its identity. This label of great finesse possesses a remarkable potential for cellar ageing, capable of maturing harmoniously for several years.
Where it comes from
This wine originates from the eponymous French commune, within the prestigious Côte-d'Or, from soils characterised by a distinctive clay-limestone composition. This specific nature of the soil supports the typical mineral finish and imparts a solid gustatory structure to the wine. The grapes come from a careful blend of around twelve different local plots, enriched by the presence of old vines over forty years old, which ensure remarkable aromatic depth. Domaine Bouzereau directly cultivates its own vineyards, working with dedication to enhance the authentic viticultural heritage of the area.
How it is produced
After the grapes are pressed, the must is transferred to temperature-controlled tanks. The subsequent fermentation in barrels takes place using only indigenous yeasts, following the natural temperature of the cellar to fully respect the local character. After malolactic fermentation, the wine undergoes careful ageing on the lees for a period of between fifteen and eighteen months. Racking and bottling are then carried out at the estate, ensuring a result of great technical precision.
History and Curiosities
Founded in 1990, Domaine Vincent Bouzereau by Vincent and Aline upholds the excellence of Burgundy. This refined pure Chardonnay is born from the union of grapes sourced from twelve particularly renowned local plots, characterised by old vines aged forty-five years. The meticulous artisanal craftsmanship enhances the terroir through the exclusive use of indigenous yeasts and natural barrel fermentation. The careful ageing on the lees for 15-18 months imparts precious mineral notes, an enveloping structure, and irresistible charm to the wine.
Tasting notes
Perfume
Color
Taste
Serve at:
12 - 14 °C
Longevity:
05 - 10 years
- Start up year: 1990
- Hectares: 10
| Name | Domaine Bouzereau Meursault 2023 |
|---|---|
| Type | White green still |
| Denomination | Meursault AOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Chardonnay |
| Country | France |
| Region | Burgundy |
| Vendor | Domaine Vincent Bouzereau |
| Story | History and Curiosities Founded in 1990, Domaine Vincent Bouzereau by Vincent and Aline upholds the excellence of Burgundy. This refined pure Chardonnay is born from the union of grapes sourced from twelve particularly renowned local plots, characterised by old vines aged forty-five years. The meticulous artisanal craftsmanship enhances the terroir through the exclusive use of indigenous yeasts and natural barrel fermentation. The careful ageing on the lees for 15 8 months imparts precious mineral notes, an enveloping structure, and irresistible charm to the wine. |
| Origin | Meursault (Burgundy, France) |
| Soil composition | Clay-limestone |
| Fermentation temperature | At the natural temperature of the cellar |
| Production technique | Crushing of the grapes; racking into temperature-controlled tanks for 24 hours; fermentation in barrels with indigenous yeasts; ageing 15–18 months on the lees |
| Wine making | The grapes are crushed, then transferred to temperature-controlled tanks for 24 hours; no artificial yeasts are added, only indigenous yeasts; fermentation takes place in barrels at the natural cellar temperature; racking occurs after malolactic fermentation; filtration is carried out if necessary depending on the vintage; bottling is done at the domaine. |
| Aging | Aged for 15–18 months on the lees; bottled after maturation on the lees. |
| Allergens | Contains sulphites |