Classified as one of the "Têtes de cuvée" as early as 1855 by Dr. Lavalle, this confidential Premier Cru follows in the tradition of the great terroirs of Meursault. Maison Bouchard Père & Fils cultivates 38 ares out of a total of 4.41 hectares in production, located on the hillside above the Porusot parcel.
The subsoil, composed of a blend of limestone and marl, is similar to that of Genevrières and Gouttes d'Or, giving this cru a remarkable typicity. Less taut than its direct neighbor, it offers a silkier expression, while retaining measured power and natural roundness.
On tasting, La robe reveals a brilliant pale gold hue with slightly green highlights. The rich, expressive nose opens with aromas of Secs fruit, fresh hazelnut and golden brioche, evoking a controlled ageing process. Harmonious and well-balanced on the palate, this wine is full-bodied without excess, with a supple texture and an elegant finish. This is a complete wine, seductive in its youth, but with an estimated ageing potential of five to seven years, or even more depending on ageing conditions.
This Meursault Premier Cru is ideal with refined dishes such as firm-fleshed fish or poultry in cream sauce, as well as lightly seared foie gras. It should be served between 12 and 14°C to fully reveal its complexity.
As with all the parcels in Domaine, the harvest is carried out by hand in small 13 kg crates, with careful sorting of the bunches. Pressing, in two stages, begins with the separation of the free-run juice, followed by a slow pressing cycle lasting around two hours. Aging lasts 9 to 10 months in French oak barrels, including up to 15% new wood, depending on the vintage. A further 3 to 4 months in stainless steel vats harmonize the wine before bottling. The wine is then matured in the historic Bastions cellars of the former Château of Beaune, where temperature and humidity conditions ensure optimal ageing of the House's great whites.
