# Meursault 'Les Grands Charrons' (2019)

- **Producer:** Domaine Philippe Bouzereau
- **Colour:** white
- **Type:** still
- **Grapes:** Chardonnay
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €65
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** apple, pear, peach, apricot, lemon, grapefruit, butter, cream, toast, vanilla, brioche, hazelnut, almond, honey

## About this wine

Domaine Philippe Bouzereau, based at the historic Château de Cîteaux in Meursault, has been family-owned for nine generations. The 'Les Grands Charrons' vineyard is one of Meursault's most renowned lieu-dit sites, situated on the mid-slope with excellent east-facing exposure. The soils here are rich in active limestone and clay, which imparts the classic Meursault combination of rich texture and vibrant minerality. This 2019 vintage represents a warm, concentrated year in Burgundy, yielding wines of exceptional depth and balance.

## Interesting facts

- The estate is headquartered at Château de Cîteaux, which was originally founded by Cistercian monks in the 11th century.
- Les Grands Charrons is considered one of the finest lieu-dit vineyards in Meursault, rivaling some Premier Crus.
- Philippe Bouzereau practices sustainable viticulture, avoiding chemical herbicides to protect soil health.

## Food pairing

The rich, textured body and vibrant acidity of this Meursault make it an exceptional partner for decadent, creamy dishes and high-quality proteins. The wine's subtle oak integration and buttery notes harmonize beautifully with cream-based sauces, while its bright acidity cuts through the richness of butter, lobster, or veal.

## Wine making process

The grapes are harvested by hand and gently pressed using a pneumatic press. Fermentation takes place in French oak barrels (typically around 20-25% new oak) using indigenous yeasts. The wine undergoes malolactic fermentation and is aged on its fine lees for 12 months with occasional stirring (bâtonnage) to enhance texture and complexity, followed by a few months in stainless steel tanks before bottling to settle.