2002 | Domaine René Bouvier | Chambolle-Musigny

This wine brings depth, with complex tasty fruit flavours: cherry, raspberry, spices, and violets. The lingering finish ends with a touch of salinity.

Producer Information

Domaine René Bouvier is a wine producer located in the village of Brochon, in the northern Côtes de Nuits subregion of Burgundy's Côte d'Or heartland, just north of Gevrey-Chambertin. It produces a range of labels and wines from the wider Côte de Nuits, covering both the local mainstays (Chardonnay and Pinot Noir) as well as some Aligoté. The domaine covers roughly 30 hectares (74 acres) of vineyard plots, predominantly across the neighboring Marsannay and Gevrey-Chambertin appellations, although fruit is sourced from as far south as Echezeaux. Production is predominantly red wines with 23 hectares () of Pinot Noir and the remaining seven covered by Chardonnay and Aligoté. The range covers nearly all quality levels of Burgundy, including grands crus (from Echezeaux and Charmes-Chambertin) and premiers crus in Gevrey (Les Champeaux, Combe au Moine and Les Fontenys) and Chambolle-Musigny (Les Fuées and Les Sentiers) just to the south. Village-level wines are sourced from across the Côte de Nuits with "Vieilles Vignes" (old vines) and single-vineyard villages labels in Gevrey, Chambolle, Morey-Saint-Denis, Fixin and Marsannay, as well as a standard, village-level, Vosne-Romanée. A Côtes de Nuits-Villages is also produced from a half-hectare (one-acre) site in Brochon. Marsannay also features heavily in the portfolio with their Marsannay Le Clos site a three-hectare (7.5-acre) monopole Chardonnay holding and other notable vineyards including Clos du Roy (in both red and white iterations), Champ Salomon, Longeroies and En Ouzeloy. Other labels include a Bourgogne Montre-Cul, a Bourgogne Chardonnay and a Bourgogne Aligoté. Vinification for red wines is often a combination of half whole-bunch, half destemmed fruit with around 12 months aging in barrel (with between 10 and 30 percent new oak, depending on the wine). Whites are pressed into large-format oak barrels (of which a small portion is also new oak) where they are fermented and aged for around 12 months.

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