One hectare walled vineyard in Meursault, but just outside of the appellation. Along the river with alluvial soil and close to Les Petits Charrons & Les Chevalières.
The Chardonnays are slowly pressed and after 24 hours of settling, the juice is then transferred to barrels with the fine lees and no sulfur is used. Primary and malolactic fermentation commences in the cellar, always with native yeast, after which the wines keep on maturing in 228-liter barrels (10% new) on the lees until the next harvest, battonage is used only when necessary. At that point, they complete their aging in barrels or in tanks, depending on the vintage and appellation, for another six to twelve months.
Organic.
The Bouzereau family is part of the fabric of Meursault, making wine in the village for seven generations. While today there are five domaines bearing the Bouzereau name, Domaine Michel Bouzereau et Fils is acknowledged as not only the best of them but also one of the top producers in the appellation. Their years of experience and connections have endowed them with some of the top plots in the top crus – as a result they craft some of the best, most balanced wines in Meursault.
Sixth generation vigneron Michel was able to expand the family vineyards he inherited, cementing the Bouzereau name as an authoritative leader in the region. Michel’s son Jean-Baptiste joined the family estate twenty years after his father took over and has been running the domaine since 1999. He has carried on the family name while continuing to make improvements, building a new winery in 2009 in central Meursault.
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