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Press review

The estate

Settled in Meursault since the 16th century, the Bouzereaus are all cousins there. It's difficult to know who's who with all the different families. I' m Pierre's son, Jean-Marie's brother, Michel 's nephew and Hubert and Philippe's little cousin, ok but they're all winegrowers.
The estate was created in 1990 and we grow 11 hectares of vines, 6 of which are planted in Chardonnay, 4 in Pinot Noir and 1 in Aligoté. The majority of our plots are located around the village of Meursault, but we also grow vines in Puligny, Monthélie, Auxey-Duresses, Volnay, Pommard, Beaune and on the little mountain of Corton. What makes our estate peculiar is our great interest in vine-stocks. My father, Pierre, has always reproduced his vine-stocks using mass selection (i.e: a traditional technique opposed to clone selection and in which only the healthiest vines are selected. Then, the woods of a group of vines but of ONE grape-variety are grafted onto American root-stocks ) and our present stocks come from a selection that was achieved before the phylloxera epidemic. We spot the healthy stocks that seem to have a quality potential and then we keep the pruned wood to reproduce them on selected root-stocks. This technique, compared to clone selection, allows us to get a better biodiversity.
Our growing methods are similar to those of winegrowers who claim to release terroir wines. So we work our soils and the weeding is mechanical so as to encourage microbial life. Our vines are pruned in simple Guyot, some are pruned in Cordon de Royat, and our aim is not to reach a certain yield of hectoliter per hectare but rather to maintain a number of shoots per stock so as to have a good air-flow in the canopy. Disbudding is carried out after the vegetation starts to let 6 or 7 shoots in Chardonnay, 4 to 5 in Pinot Noir. Green harvesting is rarely achieved since we think that the vine-stock must find its balance as soon as possible during its growing cycle. Vintages, like 1959 or 1999, prove it as they yielded great quality whereas quantity was abundant.
Ripeness hasn't been a problem in Côte d'Or anymore for several years now. Grapes are picked by hand between 12,5 and 13% for Chardonnay; the Pinots are picked between 12 and 12,5%, when phenolic maturity has been reached. Our wine-making is traditional, there are no yeasting, no enzyme adding. The aging of white wines goes from 12 to 18 months, according to the natural evolution of the wine and according to its tasting. Our red wines are aged between 16 to 18 months before bottling. Our barrels are renewed in proportions that depend on vintages but all our wines, except the Aligoté, spend time in the barrels of our cellar.
Depuis plusieurs années, la maturité n'est plus un problème en Côte d'Or, nous récoltons manuellement entre 12,5 et 13% pour le chardonnay, les pinots sont cueillis entre 12 à 12,5 %, lorsque la maturité phénolique est atteinte. La vinification est traditionnelle, les moûts ne sont en principe ni levurés, ni enzymés, l'élevage des blancs varie de 12 à 18 mois en fonction de l'évolution naturelle du vin et de sa dégustation. En rouge, nous élevons nos vins entre 16 et 18 mois avant la mise en bouteilles. Notre parc de fûts est renouvelé dans des proportions qui varient avec le millésime, mais tous nos vins, sauf l'Aligoté, séjournent en barriques dans nos caves.