Chateau de Bousval Tout Cru 2022

The Chateau de Bousval vineyard in Walloon Brabant, Belgium was established in 2014 when founder Michel Verhaeghe de Naeyer transformed abandoned Walloon fields into fertile vineyards with a deep respect for the land, climate and local ecosystem. The estate sits in the IGP Jardin de Wallonie region, one of the most northerly quality wine areas in Europe, where cooler temperatures lend elegance and freshness to the wines. Vineyards are managed organically and biodynamically, certified to increasingly high environmental standards, with sustainable farming principles at the core of all viticultural work. The sandy clay soils, with limestone influences, provide good drainage and mineral expression in the Chardonnay grapes, contributing to a distinctive terroir rarely found in Belgian wine. This wine is vegan friendly, grown without synthetic chemicals, and reflects a commitment to gentle, nature centred viticulture that respects soil life and biodiversity. Tout Cru is positioned as the estate’s most serious and covetable Chardonnay, made from the riper parcels of Chardonnay on the estate and receiving greater stylistic focus and oak influence.

The 2022 Tout Cru Chardonnay is crafted from 100% Chardonnay grapes harvested by hand at optimum ripeness, then gently pressed before a spontaneous fermentation with native yeasts. After primary fermentation, the wine completes malolactic fermentation the following spring. It is then matured on its fine lees in oak barrels through until late summer, creating added texture and complexity, before bottling. A portion of this ageing is carried out in older oak barrels, supporting delicate integration and typically spans several months of lees contact after fermentation to build creaminess and depth of flavour. The result is a wine with bright citrus and white peach characters, underpinned by subtle toast, almond and gentle spice, balanced by lively acidity and a long finish. This more concentrated style suits richer seafood like sea bass with herbs, turbot with beurre blanc, roasted poultry such as Bresse chicken, or creamy, mild cheeses, with enough structure to age further in good cellars.