Bouzereau Gruere Meursault 1r Cru Genevrieres 2019

Domaine Michel Bouzereau et Fils is a multi-generational Burgundy estate based in Meursault, now led by Jean-Baptiste Bouzereau alongside his father’s legacy. The family has made wine here for seven generations, with Jean-Baptiste focusing intensely on vineyard expression and sustainable viticulture. While not formally certified organic, the domaine follows careful, minimal intervention practices, avoiding chemical inputs and emphasising hand harvesting and soil health. Meursault 1er Cru Genevrières is one of the appellation’s most esteemed climats, prized for producing white wines of fine balance, minerality and textural precision. Located on gently sloping terrain with limestone and marl soils enriched with fine schist and scree, Genevrières drains well and reflects heat efficiently, promoting full ripeness and concentrated fruit. Wines from this vineyard are often distinguished by their saline minerality and racy acidity, with aromas of citrus blossom, orange rind, hazelnut and subtle floral perfume. Compared with neighbouring premiers crus such as Charmes or Perrières, Genevrières tends to show more delineated minerality, a firmer backbone and a slightly more refined, taut texture, making it highly sought after by collectors and connoisseurs. These wines are praised for both early appeal and long term ageing potential, often gaining complexity and nuance over a decade or more in bottle. The 2019 vintage in Burgundy offered warm conditions balanced by cool nights during ripening, yielding concentrated yet graceful Chardonnay with excellent balance and ageing potential.

Bouzereau Gruère Meursault 1er Cru Genevrières 2019 is made from hand picked Chardonnay grapes that are gently pressed before fermentation, using indigenous yeasts in French oak barrels. The wine is aged for about 16 to 18 months in oak, with careful use of new barrels (usually around 25%) to support structure without overwhelming the terroir character. The wine is also typically kept on fine lees for added texture and complexity. Clarification is achieved through lees contact, settling and gentle racking, techniques that are naturally vegan friendly. Terroir driven minerality and crisp acidity define the palate, with aromas of citrus blossom, white peach, hazelnut and subtle brioche from lees influence, leading to a long, focused finish. Pairings include grilled fish, scallops, poultry in cream sauce and aged Comté. Drinking beautifully now with aeration, this wine can continue to develop over the next decade. Critically it has been widely praised, including a 92-94+ score from critics such as Neal Martin of Vinous, who noted its “impressive depth and balance with ginger and light rhubarb notes toward the long finish,” marking it as an excellent expression of this Premier Cru site.