Philippe Bouzereau Meursault Rouge 2019
The Wine
Not many Meursault Rouges out there. This one is open and super pleasurable!
Produced from Pinot Noir grapes from a small parcel of 0,25 ha. in the lieu-dit 'Les Criots". Like most areas where Pinot Noir has been planted in Meursault, it is located towards Volnay, in the northern part of the municipality, and actually borders the Premier Cru "Les Santenots du Milieu". The parcel's deep, clayey and calcareous subsoil lends itself perfectly to the production of red wines Planted in 1937 to Pinot Noir the plot is ploughed between the rows and no herbicides are used. Since 2015, the parcel has also been in transition to organic cultivation.
The wine is fragrance and open with aromas of red berries (ripe currants, raspberries, cherries) and mild spices. Show great balance between fruitiness, structure and mouthfeel. As always in Philippe's wines, the oak is discreet - complements rather than interfere with the fruit.,
The 2019s showed really very well indeed – the oak is not really visible in Philippe’s 2019 elevage and I see clarity, minerality and a fine energy. The reds start relatively easy, but there is much to admire here too. An address to keep following…" Bill Nanson, The Burgundy Report
The Details
Variety - Pinot Noir
Country - France
Region - Burgundy
Sub Region - Meursault
Extra - Cork
Year - 2019
Volume - 750ml
About the Wine Maker 
There are a number of Bouzereaus in Meursault and all are cousins. All have been associated with the vines, and for many generations – though one of Philippe’s grandmothers was from Chassagne-Montrachet!
Philippe cultivates about 17 hectares of vines from Chassagne-Montrachet all the way to Aloxe – but principally from Meursault. You may link Philippe to the Château de Cîteaux – now a hotel – and its associated Clos (Meursault Vieux Clos) in the centre of Meursault. Both were bought in 1995 by Philippe’s father who replanted the Clos but the hotel was later resold – “You can really only do hotels or wine, not both!” says Philippe who has been responsible here since 2006.
No sulfur is used until the malos are done here. Philippe has some new foudres in the cellar, some 300-litre barrels too, otherwise, the elevage generally uses standard 228-litre barrels.