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!

When talking about Meursault, we automatically think of Chardonnay and beautifully buttery wines. However, the appellation also has some Pinot Noir vines which are planted on roughly ten hectares out of the four hundred that make up the whole appellation. This wine is therefore quite rare, from a family plot located on the Meursault slopes on the border with Volnay, just below the Santenots climat. The vines, more than sixty years old, are found across the middle section of the slopes on limestone-clay soil where they enjoy the sun from their south and south-east exposure. Grown with a few chemicals as possible, the grapes are harvested by hand before being sorted and destemmed as they arrive at the cellar. They ferment in open vats with the help of natural yeasts and daily punching down and racking helps gain the best extraction. After pressing, the wine is placed in oak barrels (25% new wood) to mature for fifteen to eighteen months.
The proximity to Volnay is evident in this delicate wine with its beautiful finesse. Its nose is full of red and black fruits and its supple palate is framed by velvety tannins. A touch of freshness appears in the finish.