Situated in Meursault, in the heart of the Côte de Beaune, the estate is expertly run by Vincent Bouzereau and his wife Aline, who are also discerning gourmets and have added new buildings to their estate. Like many in this world, wine runs in the veins of this producer whose winegrowing origins date back to the 19th century. As for Aline Bouzereau, her passion for wine comes from her ancestors, who were Burgundy wine merchants, and from her father, a skilled wine taster. Today, Vincent and Aline Bouzereau are delighted to see their six children developing a taste for this world. Two of them, Louis and Clotilde, have joined the estate.
Conscious of the natural heritage they possess (“a gift from God”), the Bouzereau family spare no effort, working in the vineyard all year round and caring for it using integrated pest management. In the cellar, patience and diligence are essential. Alcoholic fermentation is triggered by the naturally present yeasts. This helps to preserve the character of the vintage and the terroir. The wines are matured in oak barrels for 10 to 18 months, depending on the cuvée. Bottling takes place after little or no filtration respecting the lunar calendar.
This estate has around ten hectares spread over eight villages, producing fine wines made with talent, passion, tradition and respect. Vincent and Aline are keen to keep their prices reasonable in relation to the market, so that their customers can continue to enjoy their wines. For winelovers, that means unbeatable value for money!

This beautiful hectare-sized plot stretches across the middle of the slope to the south of Beaune, on the Pommard side, in a climat that is a little over five hectares in total. Its name, Les Pertuizots, means “small, narrow passage” in the local dialect. The Pinot Noir vines, which are about forty years old, sit on the limestone-clay soil on the gentle slope. Grown with a few chemicals as possible, the grapes are harvested by hand, sorted in the cellar and then destemmed. They ferment in open vats with natural yeast taking control of the process. Punching down and racking takes place daily to aid extraction before the must is pressed. Malolactic fermentation then follows in oak barrels, 30% of which are new. The eighteen months spent maturing brings structure to the supple, silky wine with remarkable balance. Leather and undergrowth aromas join notes of cherry and spices in a complex and charming nose. A wine that can be left in the cellar for 15 years.