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!

Inherited from Vincent Bouzereau’s paternal grandmother, this Volnay plot is actually located in the commune of Meursault. Les Santenots, a large climat of nearly 29 hectares, geographically belongs in Meursault, the village that produces excellent white wines. However, the Pinot Noir vines that grow there create wines that are remarkably similar to those from Volnay which is why this plot has been attached to that appellation. The vines are more the seventy years old and have been planted on soil largely made up of clay which brings richness and flavours to the wine. Harvested by hand, the grapes are destemmed before being fermented in open vats with the help of natural yeasts, assuring more of the terroir shows through. Punching down and racking takes place daily and then the must is pressed. The wine is matured for fifteen to eighteen months in oak barrels with 30% of them being new ones which creates a garnet Volnay with an exquisite nose full of cherries, strawberries and peonies. That first drop of wine to reach the palate is candid before it opens up to become supple with beautiful flavours and a wonderful, spiced finish. A wine to be left in the cellar for at least five years but it can be left for up to 15.