Domaine Vincent Bouzereau
Meursault Les Narvaux 2024
Other years:
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. |
| Other years | 2023 |
- Type and variety: Still white Burgundy wine made from 100% Chardonnay
- Origin and soil: Meursault, Les Narvaux site; stony clay-limestone soils
- Classic vinification: Spontaneous fermentation in barrels using indigenous yeasts
- Maturation on the lees: 15–18 months for tactile structure and harmonised aromas
- Aromatic characteristics: White flowers, butter, dried fruit; citrusy and persistent finish
Description
What type of wine it is
Meursault Les Narvaux from Domaine Vincent Bouzereau is a still French white wine, made entirely from Chardonnay grapes. Classified as AOC, this wine expresses its category to the fullest, offering excellent structure and a powerful, balanced aromatic profile. The tasting reveals clear hints of white flowers, fresh butter, and dried fruit, accompanied by a persistent citrus finish. Fermented in barrels, it follows the natural temperature of the cellar.
Origin
This white wine originates from the renowned commune of Meursault, within the famous lieu-dit Les Narvaux, in the Burgundy region of France. The vineyards are rooted in stony and clay-limestone soils, which give the wine great clarity and depth. The rows consist of old vines around fifty years old, managed according to strictly sustainable practices, reflecting the authentic identity and respect for nature of this terroir.
How it is produced
Production begins with the pressing of the grapes; the must is then left to rest in temperature-controlled tanks for twenty-four hours. Alcoholic fermentation begins spontaneously inside barrels, using exclusively indigenous yeasts. After the malolactic fermentation and subsequent racking, the heart of the winemaking process takes place with prolonged ageing on the lees for fifteen to eighteen months, before a targeted filtration carried out only if strictly necessary in preparation for bottling.
History and curiosities
Since 1990, Domaine Vincent Bouzereau has produced this wine from three parcels in the famous lieu-dit Les Narvaux, working them separately to enhance the soil. One of these, brought back to life after phylloxera, is home to fifty-year-old old vines managed sustainably. Only indigenous yeasts and a traditional approach enhance the clay-limestone terroir, offering a Meursault that reflects dedication and respect for nature.
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 2024 |
|---|---|
| Type | White green still |
| Denomination | Meursault AOC |
| Vintage | 2024 |
| 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 produced this wine from three parcels in the famous lieu-dit Les Narvaux, working them separately to enhance the soil. One of these, brought back to life after phylloxera, is home to fifty-year-old old vines managed sustainably. Only indigenous yeasts and a traditional approach enhance the clay-limestone terroir, offering a Meursault that reflects dedication and respect for nature. |
| Origin | Commune of Meursault (lieu-dit Les Narvaux), Burgundy, France |
| Soil composition | Stones and clay-limestone |
| Fermentation temperature | At natural cellar temperature |
| Production technique | Pressed grapes and must racked into temperature-controlled tanks for 24 hours; spontaneous alcoholic fermentation in barrels with indigenous yeasts at the natural cellar temperature; malolactic fermentation; ageing on the lees for 15–18 months; filtration only if necessary; bottled at the estate. |
| Wine making | The grapes are crushed and the must is racked into temperature-controlled tanks for 24 hours; alcoholic fermentation occurs spontaneously in barrels using only indigenous yeasts, at the natural cellar temperature. Malolactic fermentation and racking follow; then ageing on the lees for 15–18 months, filtration only if necessary and bottling at the estate. |
| Aging | Ageing on the lees for 15–18 months; bottled after ageing. |
| Allergens | Contains sulphites |