Wines by Region / Burgundy / Côte de Beaune / Domaine Vincent Bouzereau
Domaine Vincent Bouzereau
Meursault, Côte d’Or
Bouzereau is a famous name in Meursault—the family has been growing wine since the 16th century—and today all the Bouzereaus are cousins. Vincent Bouzereau is the son of Pierre, the brother of Jean-Marie, the nephew of Michel and the little cousin of Hubert and Philippe, all winemakers. His domaine was created in 1990 and they have 11 hectares of vines: 6 planted with Chardonnay, 4 with Pinot Noir and 1 with Aligoté. The majority of their plots are in the commune of Meursault, but they also work some excellent vineyards in Puligny-Montrachet, Monthélie, Auxey-Duresses, Volnay, Pommard, Beaune and on the mountain of Corton.
One distinguishing feature of the family is that they have always produced their vines with massal selections rather than clones and their current vines are from pre-phylloxera selections. They identify the vines that are healthy and vigorous and keep prunings for reproduction on selected rootstocks. For them, this practice makes it possible to have better biodiversity compared to the clonal selection.
Their farming techniques include plowing to promote life underground. Most vines are grown in single guyot, while others are in cordon de royat. The grapes are harvested by hand, and completely destemmed after passing through several careful selections at a sorting table. The vinification is traditional and the musts are neither yeasted nor treated with enzymes. Fermentation takes place in open tanks, with the amount of punch downs and pump overs depending upon the harvest.
The maceration last 10 to 15 days before the wine is pressed and put in the barrels to age (all wines but the Aligoté). About 20% new oak is used each year, with aging lasting between 12 and 18 months (according to the natural evolution of the wine and its tasting). Reds are aged in barrel for between 16 and 18 months.
Bottling takes place without filtration.
Domaine Vincent Bouzereau Bourgogne Aligoté
The Aligoté is planted on a 1.5-hectare plot with deep, silty, clayey plain. The vines are 45 years old, planted at 10,000 feet per hectare, pruned in simple guyot and de-budded. The wine is aged in stainless-steel tanks. Dig the tasting note from the domaine: “It is a wine of thirst, a wine of friend who has the property of quenching. It is built on its fine acidity, its freshness, and is consumed without protocol.” Need we say more?
Domaine Vincent Bouzereau Bourgogne Blanc
From vines planted on the plain, below Meursault, on east-facing gravel and limestone-covered clay. 1.5 hectares of 30-year old vines are spread over 4 parcels planted at 10,000 vines per hectare. The vines are de-budded several times for an average yield of 60 hl/ha. The treatments are adapted to the climatic conditions of the year. The wine undergoes a classic pneumatic pressing with no enzymes and no cultured yeasts. The musts are barrel-fermented and the wine is aged 12 months and bottled after a light filtration. This is classic Bourgogne Blanc, with a typical Chardonnay nose of clean citrus fruit and flowers, and with good length.
Domaine Vincent Bouzereau Meursault
This comes from a dozen parcels spread over the appellation, including a large part of the Grands Charrons. The vines have an average age of 50 years. There is no green harvest and the soil is mechanically weeded with about 4 passages during the growing season. Yields are 60 hl/ha. The treatments are adapted to the climatic conditions of the year. Manual harvesting is in crates, with pneumatic pressing and no enzymes. Fermentation is with native yeasts and is temperature controlled. The whole cuvée is fermented and aged in Burgundy casks for between 1 year and 18 months, with a light filtration before bottling. This is classic village-level Meursault, with a fat texture supported by good acids and an excellent aptitude for aging.
Domaine Vincent Bouzereau Meursault “Narvaux”
Located above the premier cru Les Genevrières, Bouzereau’s 3 parcels of Narvaux (selection massal vines) sit on lean, stony soils and thick limestone. They have an east/southeast exposure, and the slope is quite pronounced. Many consider Narvaux to be of premier cru quality. Pneumatic pressing, cold settling without enzymes, then barrel fermentation in Burgundy barrels with 1/3 new oak and no added yeasts. The wines remain in a cool cellar one year before bottling preceded by a light filtration. This sector of Meursault produces very mineral wines and is the site marked most by limestone. Young, the nose develops notes of white flowers then evolves to more complexity and an almost Chablis-like texture.
Domaine Vincent Bouzereau Meursault 1er Cru “Gouttes d’Or”
Historically this is the first premier cru of the commune located on a ground with more marl than the neighboring crus. The family farms a little over 10 hectares of vines that were planted in the early 1980’s in massal selection at 10,000 vines/hectare. The soil is plowed several times a year to eliminate the grass. As with the other wines, pneumatic pressing, cold settling, no enzymes, no outside yeasts, aged in oak, one-third of which is new. Blending of the barrels before the next harvest, then bottled after several months with a light filtration. While keeping the fresh and balanced character of the other wines, Gouttes d'Or is always more fat and powerful because of its marly soil.
Domaine Vincent Bouzereau Meursault 1er Cru “Charmes”
Below Les Perrières, the first growth Les Charmes rests on a moderately deep soil made of alternating clay and limestone layers covered with an important gravel quantity that comes from the hillside. The family has a single plot of 14 hectares planted in massal selection at the end of the Second World War. The vines are more than 70 years old and are naturally not very productive. As with the other wines, pneumatic pressing, cold settling, no enzymes, no yeasting, aged in barrels of which 1/3 are new each year. Blending of the barrels before the next harvest, then bottled with a light filtration. The influence of the clay gives more fat to the wine: the nose displays buttery notes, and the palate is rich and flattering from the get-go.
Domaine Vincent Bouzereau Meursault 1er Cru “Poruzots”
Located between Gouttes d'Or and Genevrières, the Poruzots vineyard is on hard limestone that has decomposed into pebbles with little topsoil. 2 plots covering 10 hectares have vines that are 50 and 70 years old and which are planted in massal selection, with 10,000 vines/hectare. The soil is plowed several times a year to eliminate the grass. Pneumatic pressing, cold settling, no enzymes, no yeasting, then the musts are sent to the cool cellar and fermented in barrels, one-third of which are new each year. Blending of the barrels takes place before the next harvest, with bottling after a light filtration several months after that. This wine is ripe and has notes of yellow fruit, with a beautiful balance between minerality, freshness and richness.
Domaine Vincent Bouzereau Monthélie
Monthélie is the next town down from Volnay and is also thought of as being a feminine wine, albeit a bit less elegant. The Monthélie red has a brilliant ruby color. Its aromas are of small red and black fruits (cherry, blackcurrant) along with accompanying underbrush and spice. Its firm and velvety texture is supported wonderfully by its delicate tannins.
Domaine Vincent Bouzereau Volnay
Many view Volnay as being the most feminine of Burgundy wines. Usually more open and less tannic than neighboring Pommard, the Bouzereau’s village wines shows notes of cherry, vanilla, spice and an ethereal violet note. This wine will age wonderfully, but right now is full of fresh fruit with a warming finish that would be lovely with turkey, pork roast with prunes or a simple grilled steak.
Domaine Vincent Bouzereau Volnay “Champans”
Champans is one of the more known Volnay premier crus and is a combination of two words, champ (or field) and pans (or slope) in the local dialect. Its steeply sloped terroir is very calcareous with light brown and red clay. This wine will evolve beautifully but presently shows notes of red berries, cherry, vanilla, and spice along with excellent balance. This is a strong showing for Monsieur Bouzereau.