Domaine Vincent Bouzereau
Meursault Les Narvaux 2023
| Denomination | AOC Meursault |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Burgundy (France) |
| Grape varieties | 100% Chardonnay |
| Aging | Ageing on the lees for 15–18 months; bottled after ageing |
- Identity: Meursault Les Narvaux 2023, 100% Chardonnay, Meursault appellation, 13% ABV
- Vinification: fermentation with indigenous yeasts in barrels at cellar temperature
- Ageing: 15–18 months on the lees, filtration only if required, bottled on site
- Tasting notes: white flowers, fresh butter, dried fruit, citrus finish and lovely structure
- Pairings: ideal with fish in sauce, roast guinea fowl and cheeses, to be served at 10–12 °C
Description
What kind of wine it is
Domaine Bouzereau Meursault Les Narvaux is a still wine from Burgundy, made from Chardonnay grapes. An authentic expression of its terroir, it is vinified using indigenous yeasts and ferments in barrels, following the natural temperature of the cellar. After undergoing malolactic fermentation, the wine reveals a powerful and balanced aromatic profile, which anticipates an excellent structure on the palate. Tasting reveals clear notes of white flowers, fresh butter and hints of dried fruit, accompanied by a persistent citrusy finish.
Where it comes from
This white originates in France, in the commune of Meursault, within the renowned lieu-dit Les Narvaux. The wine represents a blend of three plots vinified separately to enhance the identity of the soil. The vineyards are rooted in stony, clay-limestone soils, ensuring clarity and depth in every sip. The rows host splendid old vines of around fifty years, carefully preserved over time. The management of the Vincent Bouzereau cellar strictly follows sustainable practices.
How it is produced
The process begins with pressing the grapes and transferring the must into temperature-controlled tanks for twenty-four hours. Alcoholic fermentation starts spontaneously in barrels. After the malolactic fermentation, racking takes place. The heart of the production lies in the prolonged ageing on the lees for fifteen to eighteen months, which is essential to give the wine tactile texture and perfect aromatic integration. Bottling is preceded by tailored filtration, carried out only if the season's conditions make it necessary.
History and Curiosities
Since 1990, Domaine Vincent Bouzereau has been producing this exceptional Meursault from three plots in the lieu-dit Les Narvaux, each vinified separately to enhance their privileged location. One of these, restored after the phylloxera crisis, boasts magnificent old vines aged 50 years and managed according to sustainable practices. The use of only indigenous yeasts and extended ageing enriches this pure Chardonnay, resulting in an enveloping Burgundy white that delights the palate with notes of white flowers, fresh butter, and a vibrant citrus finish.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
05 - 10 years
- Start up year: 1990
- Hectares: 10
| Name | Domaine Bouzereau Meursault Les Narvaux 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 Since 1990, Domaine Vincent Bouzereau has been producing this exceptional Meursault from three plots in the lieu-dit Les Narvaux, each vinified separately to enhance their privileged location. One of these, restored after the phylloxera crisis, boasts magnificent old vines aged 50 years and managed according to sustainable practices. The use of only indigenous yeasts and extended ageing enriches this pure Chardonnay, resulting in an enveloping Burgundy white that delights the palate with notes of white flowers, fresh butter, and a vibrant citrus finish. |
| Origin | Meursault, Burgundy, France |
| Soil composition | Stones and clay-limestone |
| Fermentation temperature | At the natural temperature of the cellar |
| Production technique | Grapes crushed and transferred to temperature-controlled tanks; fermentation in barrels with indigenous yeasts; malolactic fermentation; ageing on the lees for 15–18 months; filtration if necessary; bottled on the estate |
| Wine making | The grapes are crushed and transferred into temperature-controlled tanks for 24 hours; fermentation with indigenous yeasts only in barrels at the natural temperature of the cellar, followed by malolactic fermentation and racking. Ageing on the lees for 15–18 months, filtration if necessary and bottling at the domaine. |
| Aging | Ageing on the lees for 15–18 months; bottled after ageing |
| Allergens | Contains sulphites |