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!

Located south of the Côte de Beaune, the Chassagne-Montrachet appellation is first and foremost linked to the history of Christianity. Indeed, the celebration of mass drastically increased the demand for mass wines. As a result, many abbeys established themselves in regions where the lords bequeathed vines. The Chassagne-Montrachet vineyard created in this way is now renowned for the finesse and complexity of its wines. Domaine Vincent Bouzereau harvests its Chardonnay grapes exclusively by hand. The pressed grapes produce a must which, after static cold settling, is placed in oak casks for natural fermentation.
The bright colour, worthy of the finest vintages, is enhanced by an expressive bouquet, with scents of roasted hazelnuts and blackcurrants mingling with delicious notes of brioche. The rich, elegant palate reveals a superb balance between fruity aromas and fine minerality, leading gently to a fresh, lingering finish.