# Domaine Guy Bocard Meursault Vieilles Vignes (2023)

- **Producer:** Domaine Guy Bocard
- **Colour:** white
- **Type:** still
- **Grapes:** Chardonnay
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €95
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Later
- **Serving temperature:** 11–13 °C
- **Aromas & flavours:** lemon, grapefruit, peach, apricot, apple, pear, butter, toast, brioche, vanilla, hazelnut, almond, honey

## About this wine

Domaine Guy Bocard, located in the heart of Meursault, has a rich history dating back to the 1920s. In 2018, the estate was acquired by the Derichebourg family, who initiated a meticulous transition to organic farming, achieving certification in 2022. The 2023 vintage represents a milestone, with the next generation, Pierre and Thomas Derichebourg, taking full charge of the vineyards and cellar. Under the guidance of consulting oenologist Philippe Pacalet and cellar master René Mora (who trained under Olivier Lamy), the estate has revitalized its style. This village-level cuvée is crafted from exceptionally old vines (50 to 80 years old) across four distinct northern plots in Meursault: En la Barre, Les Malpoiriers, Les Dressoles, and Les Durots.

## Interesting facts

- Some of the old vines used for this Meursault Vieilles Vignes were planted as far back as 1948.
- The estate's cellar master, René Mora, began his journey here in 1989 as a grape picker before studying under master Olivier Lamy.
- The 2023 vintage was nicknamed 'Les enfants du soleil' (Children of the Sun) due to the hot, dry summer.

## Food pairing

The high natural acidity of this Meursault acts as a perfect foil to rich, fatty ingredients, cutting through weight and cleansing the palate. Simultaneously, the wine's dense, creamy texture and subtle oak integration harmoniously mirror rich cream sauces, butter-poached seafood, and roasted poultry, creating a balanced and luxurious dining experience.

## Wine making process

The winemaking process is characterized by minimal intervention and a focus on preserving natural tension. Grapes are hand-harvested and meticulously sorted. Whole bunches undergo a slow pressing to yield pristine must, followed by spontaneous fermentation in the cellar using indigenous yeasts. The wine is aged for 16 months: 12 months in 228-liter French oak barrels (pièces bourguignonnes) with only 15% new wood to prevent oak dominance, followed by 4 months of refinement on fine lees in stainless steel vats to lock in acidity and mineral precision before bottling. No batonnage (lees stirring) is performed, and sulfur additions are kept extremely low.