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2017 Meursault, Les Tessons, Michel Bouzereau & Fils, Burgundy

  • White
  • Dry
  • Medium Bodied
  • Chardonnay
Ready - at best
Product: 20171062438
2017 Meursault, Les Tessons, Michel Bouzereau & Fils, Burgundy

Description

This vineyard is only four hectares, higher on the slope above Grands Charrons, with lighter soils containing more limestone. The wine is tendu (tense) with lifted notes of acacia and honeysuckle. With vines over 50 years old, it’s a little gem. Drink 2022-2029.

The harvest started on 30th August in Cailleret and Charmes, and was finished by 9th September. The Pinot Noir and Chardonnay flowered in warm weather at the same time but, while the Pinot loved the heat, Chardonnay did not, with the resulting coulure and millerandage restricting yields to around 50hl/ha. Jean-Baptiste looked to get texture into his wines with skin contact and an extended fermentation rather than through bâtonnage, seeking to capture as much of the vital balancing freshness as possible.

Colour White
Sweetness Dry
Vintage 2017
Maturity Ready - at best
Grape List Chardonnay
Body Medium Bodied
Producer Domaine Michel Bouzereau

About this wine

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Chardonnay

Chardonnay is often seen as the king of white wine grapes and one of the most widely planted in the world It is suited to a wide variety of soils, though it excels in soils with a high limestone content as found in Champagne, Chablis, and the Côte D`Or. Burgundy is Chardonnay's spiritual home and the best White Burgundies are dry, rich, honeyed wines with marvellous poise, elegance and balance. They are unquestionably the finest dry white wines in the world. Chardonnay plays a crucial role in the Champagne blend, providing structure and finesse, and is the sole grape in Blanc de Blancs.
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Domaine Michel Bouzereau

The Bouzereau clan is widespread in the village of Meursault, with Domaine Michel Bouzereau at the forefront. Michel Bouzereau comes from a large winemaking family and has held the post of President of the Burgundy Growers Union. His is a voice to be heard. And what he likes to talk about is the traditional way of making wine. He ferments in cask and gives his wines nine months on their lees. Determined that his wines will smell and taste only of wine, the importance of new wood is acknowledged but downplayed. Michel's son Jean Baptiste is now in charge of making the seventeen wines from this 11 hectare estate.
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