Domaine Philippe Bouzereau Meursault Rouge 2018
Meursault, located in the southern part of Côte de Beaune, is renowned for producing some of Burgundy's finest white wines.
Alongside neighboring regions like Puligny-Montrachet and Chassagne-Montrachet, it is celebrated for its powerful and complex Chardonnay wines.
The town of Meursault is home to numerous historic estates and aging cellars, some dating back to the Middle Ages.
The influence of Burgundy's monastic orders is evident throughout the area's rich history.
Although the town may appear quiet today, its vibrant wine culture remains, even as larger companies have relocated to Beaune or Nuit-St.
-Georges.
While Meursault lacks Grand Cru vineyards, it boasts several excellent Premier Cru sites.
For those who prefer to enjoy Meursault wines in their youth, the "regular" Meursault AOC is a great choice.
The Bouzereau family has been cultivating vines in Meursault (Côte de Beaune) for nine generations since the 1700s.
In 1995, Philippe Bouzereau acquired the renowned Château de Cîteaux, consolidating his winemaking operations there.
In 2006, after completing his wine studies in Beaune and gaining practical experience in Beaujolais, Australia, and New Zealand, Philippe's son (also named Philippe) took over the family business, which then comprised 16 hectares of vineyards, primarily in Meursault with some in neighboring communes.
Due to the extensive maintenance required for the château buildings and the original monastic cellars from 1098, the family decided to sell Château de Cîteaux in 2010, retaining the vineyards and finding new production facilities.
The family has always practiced "Agriculture Raisonnée" (sustainable farming) and uses only their own clones.
Domaine Philippe Bouzereau's Meursault Rouge is crafted from Pinot Noir grapes grown on a small 0.
25-hectare plot in the "Les Criots" vineyard.
This parcel, like many planted with Pinot Noir, is situated towards Volnay in the northern part of the commune, adjacent to the Premier Cru vineyard "Les Santenots du Milieu.
" The deep clay and limestone soil of the parcel is ideal for red wine production, which is why it was planted with Pinot Noir in 1937.
The vineyard is plowed between rows, and no herbicides are used.
Since 2015, the parcel has been transitioning to organic farming.
After a traditional destemming and gentle crushing, the grapes undergo a cool (12°C) skin maceration for 12 days in temperature-controlled vats, followed by a spontaneous fermentation using the grapes' natural yeast.
The wine is regularly punched down and stirred during the 25-day fermentation period.
After malolactic fermentation, the wine matures for 18 months in 228-liter French oak barrels.
Before bottling, the wine is lightly clarified but not filtered, preserving its fruit and finesse.
The wine displays a beautiful, clear ruby-red color.
Its aroma is open and fruity, with notes of red berries (ripe currants, raspberries, cherries) and mild spices.
The taste is well-balanced, combining fruitiness, structure, and velvety texture, finishing with good juiciness and a hint of minerality.
As with all Philippe Bouzereau wines, there is a subtle oak character that complements rather than overwhelms the fruit.
Serve it with duck, lamb, pork, veal, or soft-ripened cheeses.